Galette des rois

Method

For the puff pastry:

• 1)

  In a bowl of a stand mixer, add flour, salt and butter and mix until evenly dispersed.

• 2)

  Pour in water, and continiue mixing for 10 minutes until the dough is smooth and elastic.

• 3)

  wrap the dough in cling film and refrigerate for at least two hours to allow the gluten to relax.

• 4)

  15 min prior to taking the dough out of the fridge, prepare the butter block for laminating. Take the cold butter out of the fridge and cut into even slices aligning it in a 15x15cm rectangle over a piece of parchment paper.

• 5)

  Enclose the parchment paper wrapped butter on all sides and roll out using a rolling pin.

• 6)

  Place the dough onto a lightly floured worksurface and roll out into a 40x40cm rectangle.

• 7)

  Place the dough onto a baking tray aligned with parchment paper and freeze for 15-20 minutes until dough is completely cooled, but not frozen.

• 8)

  Place the dough back onto your worksurface and align the butter block in the center of the dough.

• 9)

  Enclose the butter in an envelope shape and start rolling outward until it reached cca 1cm thickness.

• 10)

  make the first fold and roll just until slightly thinned.

• 11)

  Press the center with a rolling pin and fold again.

• 12)

  Turn the dough 90* and roll again until reaching cca 1cm thickness.

• 13)

  fold into thirds and wrap the dough in cling film and refrigerate for 1-2 hours to relax the gluten.

• 14)

  Now turn the dough 90* again with the 3 sheets of layers facing you and roll out until reaching 1cm thickness. fold into thirds and repeat this step 2 more times resting the dough in the fridge as needed. (total of 5 folds).

• 15)

  Wrap the dough in cling film and refrigerate 1-2 hours before using.

For the pistachio filling (frangipane):

• 1)

  In a bowl of a stand mixer place softened butter and sugar. Beat with a paddle attachment on medium speed until fluffy.

• 2)

  Gradually add in the dry ingredients while mixing.

• 3)

  Turn the speed to high and add eggs one at a time, continiue beating until frangipane is foamy.

• 4)

  Transfer the frangipane into a piping bag and set aside.

Assembly and baking:

• 1)

  Place your rested puff pastry onto a lightly floured worksurface and roll the dough out into two 30x30x0.5cm rectangles.

• 2)

  Starting from the center, pipe out a thick layer of frangipane 26cm in diameter.

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• 3)

  Toss raspberries over the filling and eggwash 2-3 cm from the filling to enclose the sheets.

• 4)

  Cover with the second sheet of dough and cut out 28cm diameter.

• 5)

  Tuck the edges around the filling to let out any trapped air, then with a fork, press down the edges of the dough making sure it is sealed tight.

• 6)

  With a sharp knife, make a pattern of your choice by carving thin cuts over the exterior.

• 7)

  Poke a few holes with a paring knife to let the steam escape while baking and brush with eggwash.

• 8)

  Place inside a pre heated oven at 200*C for 40-45 minutes untill fully puffed and deeply golden brown.

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