Pistachio & Raspberry Galette des Rois

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 the 'beurre manié' (kneaded butter). Cut the lamination butter into small pieces and place them in the stand mixer bowl.

Using the paddle attachment, knead the butter until smooth.

Add the flour while continuing to mix on low speed to prevent splattering...

...and knead these two ingredients together, still using the paddle attachment, until smooth and homogenous.

Finish kneading by hand to ensure all dry ingredients at the bottom of the bowl are fully incorporated.

Place the beurre manié on a sheet of parchment paper...

...and cover it with another sheet of parchment paper. Fold all four sides to create a 20 x 15cm rectangle.

Flip the whole thing and roll out the beurre manié to an even layer with a rolling pin, ensuring the butter reaches all corners.

Adjust the beurre manié with your hands to form a proper rectangle. Refrigerate for at least 5 hours.

To make the dough, pour the flour into the mixer bowl.

Dissolve the fine salt in the water by stirring with a spoon.

Add this salted water to the flour in the mixer bowl.

Add the butter at room temperature, cut into small pieces.

Knead all these ingredients with the paddle attachment...

...until smooth.

Transfer the dough onto the work surface and work it with the palm of your hand to ensure the butter is fully incorporated and the dough is smooth. Be careful not to knead it excessively.

Shape the dough into a rectangle, to a thickness of about 1 or 1.5cm. Place it on a sheet of parchment paper...

...and fold the four sides to wrap the dough into a 20 x 15cm rectangle.

Flip the package and use the rolling pin to adjust the dough to an even thickness and shape.

Refrigerate for at least 5 hours.

After chilling, remove the dough from the fridge and arrange it on a floured surface.

Roll out the beurre manié with the rolling pin, extending it lengthwise (avoid widening it)...

...as shown in the photo.

Place the dough in the centre of the beurre manié (both should have the same width).

Adjust the size of the dough to ensure the edges of the beurre manié do not overlap.

Fold the top part of the beurre manié towards the center of the dough..

...and fold the bottom part up so that the two ends meet. Seal them together...

...and rotate the dough by a quarter turn.

Roll out the dough lengthwise, maintaining an even thickness, with the seam vertically in front of you.

Ensure the dough does not stick to the work surface; lift it often and add flour if necessary.

Once the dough is about 50cm long, fold the top part down by 4 to 5cm, as shown in the photo.

Then fold the bottom part up, aligning the two edges. The seam should not be centered.

Ensure the edges are perfectly aligned...

...and fold the dough in half upwards.

This forms a double turn. Chill the dough for at least 2 hours.

After 2 hours, lightly dust the work surface. Place the dough on your worktop with the fold to the right.

Begin rolling out the dough with a rolling pin, extending it lengthwise only. It can widen slightly, but not too much.

When the dough is about 50-60cm long and 7-8mm thick...

...remove excess flour with a brush.

Repeat the double turn: fold the top part down by 5-6cm...

...and the bottom part up until the two edges meet.

Finally, fold in half upwards.

Wrap the dough in cling film and refrigerate for at least 3 hours.

After 3 hours, remove the dough from the fridge, unwrap it, and place it on the work surface with the fold to the right.

Roll out the dough lengthwise with a rolling pin.

When the dough is fully extended into a rectangular shape with sharp corners...

...brush off excess flour.

Rotate the dough by a quarter turn. Begin a single turn by folding the right part over the centre.

Brush off excess flour again...

...and fold the left part over the centre.

This completes a single turn. The dough needs one more single turn before it is ready.

Wrap the dough in cling film and refrigerate for at least 3 hours.

Remove it from the fridge, unwrap it, and place it on a lightly floured work surface with the fold to the right.

Roll out the dough lengthwise with a rolling pin.

Once the dough is extended to about 50cm, remove any excess flour.

Rotate the dough by a quarter turn for another single turn. Fold the right part over the centre...

...and fold the left part over the center. This completes the second single turn.

The inverted puff pastry is now ready. Refrigerate until use (at least 1 hour). You can also freeze the dough for a later use.

Remove the dough from the fridge and unwrap it.

Roll out the inverted puff pastry on a lightly floured work surface using a rolling pin.

Spread the dough so you can cut out two discs of diameter 24cm.

The dough must be rolled out to a uniform thickness of 3mm.

Place the puff pastry on a baking sheet lined with parchment paper...

...making sure it lies flat, as shown in the photo.

Cover the surface dough with cling film and refrigerate for at least 1 hour. This resting time in the fridge will prevent the dough from shrinking during baking.

Pastry cream: Prepare all the ingredients.

Heat the milk in a saucepan.

Pour the egg yolks, whole eggs, and caster sugar into a mixing bowl.

Blanch this mixture using a whisk until you no longer hear the sugar grains scraping against the bottom of the bowl.

Add the crème pâtissière powder...

...and mix thoroughly with the whisk.

When the milk starts to boil...

...pour half of over the egg and sugar preparation...

...while whisking continuously.

After bringing the remaining half of the milk back to a simmer, pour the preparation into the saucepan and incorporate it into the boiling milk using a whisk, stirring continuously...

...until the mixture thickens into a pastry cream.

Once the cream has thickened, continue cooking for 1 to 2 minutes until it softens slightly. You'll notice a change in texture, indicating the pastry cream is cooked.

Transfer the pastry cream into a food storage container...

...and cover the surface with cling film. Let it cool to room temperature.

Pistachio almond frangipane cream: Weigh 65 grams of pastry cream.

Pour the pastry cream into the bowl of a mixer...

...and beat it with the whisk attachment until smooth.

Add the softened butter...

...and gather the cream in the centre of the bowl to achieve a homogeneous mixture.

Add the pistachio paste...

...and continue mixing until fully incorporated.

Add the whole egg...

...and whisk until fully blended.

Add the caster sugar...

...and the almond powder...

...along with the kirsch liqueur. Whisk vigorously.

Finally, add a drop of bitter almond flavour...

...making sure not to overdo it as it is very fragrant. Mix again.

The pistachio almond frangipane cream is now ready...

...as shown here in the photo.

Transfer the cream into a piping bag. A piping nozzle is not needed here. Push the cream towards the tip of the bag.

Seal the piping bag with a knot and set it aside. You can refrigerate the pistachio almond frangipane cream for later use (no more than 24 hours in the fridge).

Seeded raspberry jam: Prepare the ingredients.

Place the fresh raspberries in a saucepan...

...and add the caster sugar, reserving one or two tablespoons of sugar...

...to mix with the NH pectin.

Heat the saucepan so the raspberries break down into a purée and the sugar dissolves.

Gradually, the raspberries release their juice, forming a semi-liquid mixture.

When it begins to simmer...

...add the remaining sugar mixed with the pectin, whisking continuously.

Bring the mixture to a boil and maintain it for 1 minute to activate the pectin.

Finally, add the lemon juice and whisk.

Pour the preparation into a container...

...and cover the surface with cling film. Once cooled, store in the fridge.

When the seeded raspberry jam is cold and set, transfer into a bowl...

...and whisk vigorously until smooth.

Pour the jam into a piping bag (without a nozzle)...

...and seal with a knot. Set aside.

Take the inverted puff pastry from the fridge and remove the cling film. Cut out a first disc of dough by placing a mousse ring Ø 24cm on top...

...and trim the dough along the outer edge of the stainless steel ring with a paring knife.

Repeat the process with the remaining inverted puff pastry to cut out a second disc identical to the first.

Discard the pastry scraps and keep them flat for future use (do not roll them into a ball). Cover with cling film and store in the fridge.

Using a pastry brush, apply a thin layer of water around the edges of the pastry disc to moisten it lightly without soaking it.

Make a mark in the centre of the pastry disc with a tart ring Ø 18cm...

...to create a guide for piping the pistachio almond frangipane cream.

Pipe the cream in the center of the pastry disc in a spiral pattern, starting from the centre and stopping at the mark.

The result should look like this.

Pipe the raspberry jam directly on top of the pistachio almond frangipane cream, also in a spiral pattern from the centre outwards.

Take the second disc of inverted puff pastry...

...and place it carefully over the cream and jam.

Don't forget to insert a trinket into the filling.

Seal the edges firmly by pressing down, ensuring the cream and jam are enclosed.

Using the tart ring again, press down gently to secure the two layers of dough.

The galette should look like this.

Cover the galette with cling film to prevent it from drying out, and refrigerate for at least 1 hour before baking.

Remove the cake from the fridge and flip it onto a baking sheet lined with parchment paper (or a silicone baking mat).

Red eggwash: Prepare an egg wash by mixing an egg yolk, a tablespoon of water, and red food colouring. Using the pastry brush, apply this red egg wash evenly over the entire surface of the galette.

The result should look like this.

Using the tip of a knife, draw a spiral pattern starting from the center of the galette and working towards the edges...

...as shown here.

Place stainless steel rings (height 4 to 4.5cm) in the corners of the baking sheet.

Place a heavy baking sheet on top. If you only have lightweight trays, place 3 or 4 plates on top to add weight and prevent the inverted puff pastry from rising too much during baking.

Bake in a fan-assisted oven preheated to 180°C for 30 to 35 minutes. Baking time may vary depending on the oven. To check the galette's doneness, lift it slightly with a spatula; the underside should also be golden brown.

Orange blossom water syrup: Prepare the ingredients.

Pour the water and granulated sugar into a saucepan...

...and bring it to a boil. The syrup is ready when the sugar is fully dissolved.

Remove the saucepan from the heat and stir in the orange blossom water. Mix well.

When the galette is baked, it will have risen during cooking.
Thanks to the weight of the baking sheet, the surface of the galette will be flat and even.
If necessary, bake for an additional 5 to 10 minutes without the tray on top.

When the galette is fully baked, remove from the oven.

Using the pastry brush, apply a thin layer of the orange blossom water syrup over the hot galette.

Ensure the syrup is evenly brushed over the entire surface of the galette.

Return the galette to the hot oven for 30 seconds to 1 minute, no longer.

Once the galette has dried and the syrup is no longer sticky to the touch...

...remove from the oven and let it cool before placing it on a serving platter. Don't forget to serve this pistachio and raspberry galette des rois with a paper crown. Enjoy!