Wisk everything together in the order it's listed, one by one. Put the mix in a pastry bag and set aside. Roll out your puff pastry, enough to have two layers to stack on top of each other. Measure a circle where you want to put the filling. Put as much pistachio paste as you want down. I put a thick layer because I love it. Then cut the tip of your pastry bag and pipe out the almond filling in a circle until it's done. Fold the pastry on top, press down to seal the edges, and then cut a circle around the filling leaving a boarder of pastry about an inch out. Brush the top with egg wash. Then use a knife to lightly etch in any design you want. Make sure to poke a hole in the top to let out steam while baking. This is an important step, otherwise the pastry will crack.
Bake 20mins at 200°C no fan Then 10-15mins at 180°C with fan
Once you take it out of the oven brush with a simple syrup. Cut and enjoy!
Pâte feuilleté/puff pastry – 300g flour – 165g cold water – 60g melted butter – 7g salt – 3g sugar – 200g dry butter for turns (if you can't find dry butter get the hardest butter you can find)
Mix everything except dry butter and knead into dough. Let rest 10mins. Take your dry butter and put it in a plastic bag (a square sandwhich bag) and hit is and roll it out with a roliing pin until it is evenly in the shape of the bag. Then roll into a rectangular shape. Cut the butter out of the plastic and place it on the dough at and angle. Then fold the corners on the butter square and sell the edges by pinching the dough. note the butter and dough should be the same temp and make sure to keep them cold Roll out the dough to a long rectangle and do 5 book turns, making sure to put the dough in the fridge when it gets to warm. After leave it on the fridge to chill completely before rolling out for the recipe.
3 Comments
Galette des rois 👑
Laminated pastry with traditionally an almond amd pastry cream filling
| Recipe |
Frangipane/ Almond cream
– 20g ground almonds
– 20g ground pistachios
– 40g butter
– 40g sugar
– 35g egg*
– 5g rum
– 40g pastry cream
– 2 to 4 heaping tbsps of pistachio paste
Wisk everything together in the order it's listed, one by one. Put the mix in a pastry bag and set aside. Roll out your puff pastry, enough to have two layers to stack on top of each other. Measure a circle where you want to put the filling. Put as much pistachio paste as you want down. I put a thick layer because I love it. Then cut the tip of your pastry bag and pipe out the almond filling in a circle until it's done. Fold the pastry on top, press down to seal the edges, and then cut a circle around the filling leaving a boarder of pastry about an inch out. Brush the top with egg wash. Then use a knife to lightly etch in any design you want. Make sure to poke a hole in the top to let out steam while baking. This is an important step, otherwise the pastry will crack.
Bake 20mins at 200°C no fan
Then 10-15mins at 180°C with fan
Once you take it out of the oven brush with a simple syrup. Cut and enjoy!
Bon appetite !
Pâte feuilleté/puff pastry
– 300g flour
– 165g cold water
– 60g melted butter
– 7g salt
– 3g sugar
– 200g dry butter for turns (if you can't find dry butter get the hardest butter you can find)
Mix everything except dry butter and knead into dough. Let rest 10mins. Take your dry butter and put it in a plastic bag (a square sandwhich bag) and hit is and roll it out with a roliing pin until it is evenly in the shape of the bag. Then roll into a rectangular shape. Cut the butter out of the plastic and place it on the dough at and angle. Then fold the corners on the butter square and sell the edges by pinching the dough. note the butter and dough should be the same temp and make sure to keep them cold Roll out the dough to a long rectangle and do 5 book turns, making sure to put the dough in the fridge when it gets to warm. After leave it on the fridge to chill completely before rolling out for the recipe.
👏🏼