Pistachio & Raspberry Galette des Rois - Recipe with images
To make this pistachio & raspberry galette des rois recipe, start by gathering all the ingredients for the inverted puff pastry. Inverted puff pastry (start 48 hours in advance): Start by preparing...
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Cooking tools:
- Stand mixer
- Rolling pin
- Pastry brush
- Mixing bowl
- Whisk
- Saucepan
- Baking sheet
- Parchment paper
- Plastic wrap
- Spoon
- Stove
- Refrigerator
Ingredients
- 230g lamination butter
- 100g flour T45
- 65g lamination butter
- 230g flour T45
- 5g fine salt
- 100g water
- 1/4 litre whole milk
- 35g egg yolks
- 25g whole egg
- 50g caster sugar
- 25g pastry cream powder or corn starch
- 65g pastry cream
- 65g butter
- 30g pistachio paste
- 1 whole egg
- 65g caster sugar
- 7g kirsch liqueur
- 65g almond powder
- 1 drop bitter almond flavouring
- 70g caster sugar
- 2 g NH pectin coating
- 125g fresh raspberries
- 5g lemon juice
- 1 egg yolk
- 1 tablespoon water
- Red water-soluble colouring powder
- 45g water
- 5g natural orange blossom flavouring
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