Every year I try to offer you a new galette des rois. This time, I propose a totally decadent and delicious version, with pistachios and orange blossom. A small bomb of flavors and textures. Especially with a homemade inverted puff pastry. I always have some in advance that I vacuum-seal after my puff pastry workshops. I use lots of whole pistachios and they go perfectly with the orange blossom.
Recette pour une galette de 26cm :
- 1 recipe for homemade inverted puff pastry (recipe HERE)
Pastry cream :
- 85ml of semi-skimmed milk
- 20g of butter
- 25g of sugar
- 20g of egg yolk
- 10g of cornstarch
Pistachio frangipane cream with orange blossom :
- 150g of powdered sugar
- 150g of melted soft butter
- 150g of pistachio powder
- 90g of egg
- the entire pastry cream
- 2 tablespoons orange blossom water
- 100g roasted, shelled and unsalted pistachios
Gilding :
- 1 or 2 egg yolks
Instructions :
Of course, start by making a puff pastry. It’s all there!
Prepare the pastry cream. Mix 20g of sugar (out of the 25), the 20g of yolk and the cornstarch in a bowl.
Boil the milk with the remaining sugar and butter.
When the milk boils, pour a small amount of it over the yolk-cream powder mixture.
Mix well with a whisk.
Pour the mixture back into the pan and bring to a boil, still on low heat, while stirring well in the bottom of the pan.
When the cream boils, it is ready. It is necessary to whisk well during the cooking.
When the cream has thickened (and boiled), pour it into a container and wrap it in cling film. Let cool to room temperature.
Now make the frangipane cream.
Put the melted butter, powdered sugar and pistachio powder in a bowl.
Add my 90g of egg.
Mix and pour in the cooled custard.
And the orange blossom.
Whisk briskly to incorporate everything, then pour in the unsalted roasted shelled pistachios.
The cream is finished. Place it in a cool place for one hour.
Roll out half of the puff pastry. You can trim the edges to make it easier for you and then it goes back in the cooler. Spread it on 2-3mm thickness. Brush water over the entire surface. This way, you don’t have to worry about it later (it will serve to glue the two doughs together).
Pour all the cream on a 20cm diameter.
Cover with the other half of the rolled out puff pastry. Wrap the dough around the cream and press it well. Since you had put water all over it, the dough will be well welded. Then leave in the fridge for 30 minutes to firm up the dough.
Take a 26cm circle to have a mark then cut the dough with a knife. Do not press the circle into the dough! Cut well with a knife.
Put back in the fridge for 2-3h. The dough becomes hard. Turn the dough over completely (see my recipe for the galette with the turning method HERE!). Brush on egg yolk for gilding. Let dry for 20-30 minutes and then draw the chosen designs with a knife without piercing the dough completely.
Bake at 200°C for 30 minutes with the same method of turning. I block it in the oven so that it remains uniform in its swelling.
To be enjoyed warm!
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