Peach and hazelnut galette

Peach and hazelnut galette

425g can peach slices, drained
90g dark chocolate
300ml cream
1 teaspoon castor sugar
3 drops vanilla essence
60g icing sugar

For galette:

5 egg whites
210g castor sugar
60g hazelnuts – ground and browned
90g shelled walnuts – ground
90g gluten free flour
60g butter

Draw four twenty centimeter cirlces on baking paper to fit your trays. Set oven at 180 degrees celcius or 160 degrees celcius for fan forced oven.
First make the galette: whisk the egg whites until stiff and dry, then fold in the sugar, prepared nuts and flour. Soften the butter until it will pour, then fold this into the mixture. Spread the mixture thinly over the circles marked on the paper and bake in pre set moderate oven for about 30 minutes or until pale golden brown. Cool on wire rack. Break up chocolate and melt in microwave for 2 minutes. (1000 watt microwave) Spread out thinly on baking paper and put in fridge to cool.
Whip the cream until thick with the castor and icing sugar and vanilla essence. Mix peach slices into cream. Sandwich galette rounds with peaches and cream mixture. Break off pieces of chocolate and press around the side with a little of the whipped cream and place the rest on top of galette.

I use free range eggs.

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