PROCEDURE
Preparation of the chocolate pastry cream:
Heat the milk or plant-based beverage in a saucepan. In a bowl, combine the Beamy plant-based mix for Egg and stir with a whisk until well blended. Add the sugar and flour, mixing until you obtain a smooth mixture. Gradually pour in the warm milk/plant-based beverage, continuing to stir. Add the chocolate pieces and cook until the cream has thickened. Once cooled, blend the cream to make it even smoother.
Preparation of the filling:
Pit the cherries using a bottle and a stick so as not to break them. Let them marinate in sugar for about ten minutes.
Preparation of the galette:
Overlap all the previously buttered phyllo sheets haphazardly. Add the chocolate pastry cream and the marinated cherries, then curl the edges of the phyllo dough. Sprinkle the sides with more butter and sprinkle with flaked almonds.
Cooking:
Bake in a preheated oven at 180°C (350°F) for about 35 minutes, or until golden brown.
Assembly and serving:
Let it cool to allow the pastry cream to set. Serve the galette with additional fresh cherries and a dusting of powdered sugar.
*During baking, it is normal for the cream inside to appear liquid. This is due to the thickening process that continues as the galette cools. The cream will solidify further once cooled.
