Pistachio galette made with
– homemade inverted puff pastry,
– pistachio cream,
– pastry cream.
Material used
– Baking tray
– Parchment paper
– Rolling pin
– 1 bean
– Silikomart braided effect silicone mat
Ingredients
Inverted puff pastry
Mani butter
✔330g butter for turning
✔130g flour
Dump
✔100g kneaded butter
✔305g T45 flour
✔10g salt
✔125g cold water
✔3g white vinegar
Pastry cream
✔250g milk
✔Vanilla powder or vanilla pod
✔2 egg yolks
✔40g caster sugar
✔20g cornflour
Pistachio cream
✔65g ointment butter
✔65g icing sugar
✔1 egg
✔85g pistachio powder
✔1 capful of rum
Frangipane cream
✔Pistachio cream
✔110g custard
+a few chopped pistachios
The recipe
Serves 4 to 6
Inverted puff pastry
Mani butter
✔330g butter for turning
✔130g flour
In the bowl of the food processor, add the chopped tourage butter and the flour. Mix with the hook until the mixture is smooth. Spread on a sheet of baking paper and form a rectangle of even height. Cover with plastic wrap and chill for at least 1 hour.
Distemper
✔100g butter
✔305g T45 flour
✔10g salt
✔125g cold water
✔3g white vinegar
In the bowl of a food processor, add the softened butter, salt and flour. Start mixing and then pour in the cold water with the vinegar. Then pour onto a sheet of baking paper and make a rectangle the same width as the kneaded butter. Use a rolling pin to make an even rectangle. Film and chill for at least 1 hour.
Make 2 double rounds and then 1 single round, leaving the dough to rest in the fridge for at least 2 hours between each round.
On the floured work surface, roll out the kneaded butter into a rectangle. Place the tempera in the middle. Fold the two ends of the beurre manié towards the middle, over the distemper to wrap it completely.
First double or wallet round
Roll out the dough lengthwise. Fold the top quarter downwards and then the bottom quarter upwards, leaving a space of about two fingers. Then fold the dough in half by half. Rotate the dough a quarter turn. With a knife, make small cuts in the dough on both sides. Wrap the dough in plastic wrap and chill for at least 1 hour.
Second double or wallet round – same as above
Roll out the dough lengthwise. Fold the top quarter down and then the bottom quarter up, leaving a space of about two fingers. Then fold the dough in half by half. Rotate the dough a quarter turn. With a knife, make small cuts in the dough on both sides. Wrap the dough in plastic wrap and chill for at least 1 hour.
Single turn
Roll out the dough lengthwise again, turn it a quarter turn and fold it in three, first the right side towards the middle and then the left side.
Pastry cream
✔250g milk
✔Vanilla powder or vanilla pod
✔2 egg yolks
✔40g caster sugar
✔20g cornflour
Heat the milk with the vanilla. In a bowl, add the egg yolks, sugar and cornflour. Mix well. Pour the hot milk over the mixture gradually while stirring, then return it to the pan. Return to the heat, over medium heat, stirring constantly until the cream thickens. Pour the cream into a bowl, strain and chill. You will have enough custard left over at the end of this recipe to make and freeze a second circle of frangipane cream.
Pistachio cream
65g of butter
65g icing sugar
1 egg
85g pistachio powder (Mix pistachios)
1 capful of rum
Mix all the ingredients together.
Frangipane cream
Pistachio cream
110g of pastry cream
Mix the pistachio cream and the custard. I added some chopped pistachios on top for a little crunch. Place the cream on a piece of baking paper. Place a bean on top and freeze overnight.
The next day, roll out your puff pastry into a large rectangle and cut two circles (one slightly larger than the other) in the puff pastry (use a cutter or scalpel to cut the pastry so as not to crush the leaves). Brush the smaller circle with water. Place the frozen pistachio frangipane cream in the middle and cover with the second circle of puff pastry. Press all around to divide the pastry well. Turn the whole thing over on a baking tray, having previously placed a Silikomart silicone mat with a braided effect.
Brush egg yolk over the top only (be careful not to apply egg yolk to the edges) then place in the fridge for at least 10 minutes to allow the yolk to dry. Place your cake in the fridge for 30 minutes before baking.
Bake at 180°C for 30 min then lower the temperature to 160°C for 40 min.
After baking, turn the cake over to get the braided effect on the top. I sprinkled a little caramel powder (obtained by mixing cooled caramel) and put the cake back in the oven at 220°C for a few minutes to colour it.
I put some chopped pistachios on top.
