King cake with raspberry pistachio frangipane

Name: King cake with raspberry pistachio frangipane
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Cuisine: En
Ingredients: 2 puff pastries; 9 oz raspberries; 3/4 cup sugar; 3 eggs; 2 oz softened butter; 1 1/4 cup almond meal; 1/3 cup pistachios; 1 egg (for glazing)

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Dessert

8 servings

Very Easy

1 hour

What would Epiphany be without a delicious frangipane galette for dessert? A must for celebrating the Three Kings, the galette is a delightful way to start the year :-) And crispy! Because here, frangipane made with puff pastry will make you crunch with pleasure. To add a touch of originality to your dessert, flavour the frangipane cream with raspberries and pistachios :-) If this recipe appeals to you, simply refer to our step-by-step instructions.

Ingredients

2 puff pastries
9 oz raspberries
3/4 cup sugar
3 eggs
2 oz softened butter
1 1/4 cup almond meal
1/3 cup pistachios
1 egg (for glazing)

Materials

1 brush
1 knife

Preparation

Preparation15 min

Cook time45 min

Prepare the raspberry coulis: place the raspberries and 1/4 cup sugar in a saucepan and stir. Leave over medium heat, stirring occasionally, for about 5 minutes.
Strain the contents of the pan to remove seeds and pulp. Set aside for later use.
Mix the almond meal with the 3/4 cup sugar. Add the eggs and softened butter and mix well. Finally, add the raspberry coulis. Crush the pistachios.
Unroll the puff pastry into a tart tin (optional: you can simply leave it in its parchment paper on a baking sheet). Spread the almond cream on top.
Sprinkle with crushed pistachios, place the bean on top, and fold the edges of the pastry inwards.
Place the second puff pastry on top. Trim the excess and fold over the edges to close the galette. Brush the top with beaten egg and decorate with a knife.
Place in a preheated oven at 350°F/180°C for 45 minutes.
All set!