Galette des Rois pistache et Framboise - my version

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Beat the softened butter until creamy using a wooden spoon or freestanding mixer. Add the sugar and beat again thoroughly until the mixture is pale and fluffy.

Step 2

In a small bowl, beat the eggs until just combined. Gradually add it to the creamed butter and sugar mixture, a tablespoon at a time, beating well after each addition to incorporate the egg into the mixture.

Step 3

When the mixture is very light in colour and texture, gently stir in the ground pistachios, ground almonds, flour, vanilla extract and Rum( or drink of choice). Cover the bowl with cling film and chill in the fridge for 15-20 minutes.

Step 4

When the filling has cooled, lightly flour your work surface then, with a rolling pin, roll out the first puff pastry sheet and cut a 23cm circle for the base, cover a circular baking tray with parchment and lay the first circle of puff pastry on it.

Step 5

Roll out the second puff pastry sheet and cut a 25 cm diameter for the top, set aside

Step 6

-Spoon the filling mixture onto the pastry circle on the baking tray, heaping it into a slight mound in the middle and leaving a 2cm border all around the edge. - Place the raspberries on the top of the filling. -Prickle the pastry border with a fork and brush it with some cold water, then gently lay the second pastry circle over the filling, pressing the edges firmly together to seal.

Step 7

With the back of a knife, crimp the outside edge of the pastry all around. Here you can use your artistic flair. Place it in the fridge for 1h

Step 8

Take the galette from the fridge, flip it over carefully. Beat the egg yolk with a couple drops of red colouring and brush the galette. Place the galette back in the fridge for 30 min.

Step 9

Take the galette from the fridge and brush another layer of egg yolk. With a toothpick, prickle the centre and all around to let the steam out and prevent the filling from leaking.

Step 10

Preheat the oven to 190°C.

Step 11

Cook in the preheated oven at 190°C for 10 minutes then cook for another 170°C for 40 more min

Step 12

Set aside to cool for 5 minutes, then slice into portions and serve warm

Step 13

Bring to boil the water and sugar and let it boil for 3 min.

Step 14

Brush the galette with the glaze and let it cool down