Pistachio and Chocolate Galette des Rois

Galette des rois stuffed with pistachio and chocolate cream

And here is my pancake recipe for this year! Although Epiphany was on January 2, I only realized this weekend: a well-deserved rest a week after the holidays ^ _ ^

I was left with a classic almond butter base but with pistachio flavor! I also advise you to make your homemade pistachio pasta: it will only be better! The same goes for homemade puff pastry: it is long, but once you master it, it is very easy, especially because you can prepare a larger quantity and freeze in portions 😉

Galette des Rois Pistache and Chocolate

Galette des Rois Pistache and Chocolate

Galette des rois stuffed with pistachio and chocolate cream

Preparation time: fifteen minutes

Cooking time: 30 minutes

Total time: one time 30 minutes

Type of plate: flavor

kitchen: French

portions: 5 people

  • Place the eggs and sugars in the food processor bowl and mix at high speed for 4 to 5 minutes, until the mixture becomes foamy.

  • Then add the soft butter to the bowl and whisk again to incorporate it. Then add almond powder, pistachio powder and pistachio flavor.

  • Whisk again to homogenize the device.

  • Gently fold the chocolate chips and reserve in a pastry bag.

  • Spread your puff pastry thinly and then cut two discs 23 to 25 cm in diameter. Place the first disk on a sheet of baking paper and place the pistachio cream there, starting from the center to about 2 cm from the edge.

  • Place the bean and brush around the empty edge with the diluted egg yolk, being careful not to spill on the edge (this would prevent its dough from rising properly).

  • Place the second disc of dough on the first and then cut around the edge with a sharp knife.

  • Press to adhere the two pastes, then mark the entire periphery with the non-sharp part of a knife: make marks of approximately 1 cm to 1.5 cm in length by pressing well (but without cutting the paste).

  • Brown the top of the pie with the diluted egg yolk and then place it in the fridge for 30 minutes. Preheat your oven to 200 ° C.

  • Decorate the top of your cake by drawing arcs of a circle with the back of the knife and make a small hole in the center (this will prevent the cake from swelling too much).

  • Iron a layer of dorado, then put the cake in the oven and lower the temperature 180 ° C, cook for 30/35 minutes.