Preparation
30 minutes
Cooking time
35 minutes
Portions
8
Preparation
100 g almonds
whole
50 g sugar
Caramelize the sugar in a pan. Stir in the almonds. Turn out onto baking paper to cool.
300 g almonds
blanched, ground
50 g pistachios
whole
150 g icing sugar
150 g butter
150 g eggs
Put all the ingredients together with the caramelized almonds in a blender and mix. Spoon the nut mixture into a piping bag.
2 puff pastry
ø32 cm, round
Roll out the first sheet of puff pastry and prick all over with a fork. Pipe the nut mixture on the puff pastry in a circular pattern, starting from the centre and working outwards, leaving a 2 cm border free all around the edge. Lay the second sheet of puff pastry on top. Press the edges together. Press the puff pastry up at the edges and turn over. Cover the baking tray with baking paper and lay the galette on it.
Put the tray into the cold cooking space. Bake.
Professional baking puff pastry 210 °C for 35 Mins
Allow the galette to cool briefly. before serving.
Tips
The galette can be placed in the freezer for 30 minutes before baking so that the puff pastry retains its shape better while baking.
Additional information
Created by
V-ZUG Ltd.
Created on
08/01/2022
