Recipe detail

Pastry Pistachio and orange blossom King Cake

4. 2. 2026

Author: Chloé Lasseron

Company: Retigo

Food category: Pastry

Cuisine: French

Download PDF Download BR2

Program steps

  • Preheating:
  • 200 °C

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1
Hot air
100 %
time icon Termination by time
time icon 00:35 hh:mm
probe icon 180 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
puff pastry 2 pcs
Egg (for egg wash) 1 pcs

Pistachio frangipane

Name Value Unit
butter soft 110 g
Pistachios 75 g
almond flour 25 g
powdered sugar 110 g
orange blossom water 10 g
salt 5 g

Nutrition and allergens

Allergens: 1, 7, 8, A, nuts
Minerals: Ca, Calcium, Co, Cu, F, Fe, I, Iron, K, Magnesium, Mg, Mn, Na, P, Phosphorus, Potassium, Sodium, Zinc, Zn
Vitamins: A, B, C, D, E, Folate, K, Thiamine, Vitamin B6, Vitamin E

Nutritional value of one portion Value
Energy 228.7 kJ
Carbohydrate 16.6 g
Fat 17.3 g
Protein 2.5 g
Water 1.5 g

Directions

Coarsely grind the green pistachios. Add the sugar, almond flour, and softened butter, and mix.

Incorporate the eggs one at a time. Finish with the orange blossom water and salt. Set aside.

Roll out a disc of puff pastry onto a baking sheet lined with parchment paper. Spread the frangipane, leaving a 2 cm border. Slide the bean into the frangipane. Lightly moisten the edges of the pastry with water. Cover with the second disc of pastry, sealing the edges well by pressing with your fingers. Using the tip of a knife, draw patterns on the top (diamonds, crosses, etc.). Beat the remaining egg yolk and brush it over the top of the galette. Bake for 30 to 35 minutes, until golden brown.