Galette des rois frangipane pistache
This delightful French pastry features a flaky crust filled with a rich pistachio frangipane, perfect for celebrating Epiphany.
Ingrédients
Dough
- 2 rolls pâte feuilletée (pur beurre) (homemade or store-bought)
- 1 unit jaune oeuf
- 30 g sucre (facultatif) (for final syrup)
- 40 ml eau (facultatif)
- 1 unit fève (or several)
- 250 ml lait (frais entier)
- 3 unit jaunes oeuf
- 60 g sucre
- 20 g amidon de maïs
- 30 g pâte de pistache (pure (100%))
- 100 g pistache (nature émondées)
- 50 g sucre
- 50 g beurre
- 1 unit petit oeuf
Instructions
- Preheat the oven to 180°C (350°F).
- Roll out the puff pastry and place one layer on a baking sheet.
- Prepare the frangipane by mixing the pistachio paste, sugar, eggs, and milk.
- Spread the frangipane on the pastry, leaving edges clear, and place the fève.
- Cover with the second layer of pastry, seal the edges, and brush with egg wash.
- Bake for 30-40 minutes until golden brown.
Notes
Serve warm or at room temperature for the best flavor.