Raspberry, Pistachio, and Vanilla King's Cake
A perfect harmony between the sweetness of pistachio and the tanginess of raspberry. A colorful and indulgent combination that balances tartness and sweetness.
Ingredients
2 puff pastry sheets
100 g of pistachio powder
80 g of softened butter
80 g of sugar
2 eggs + 1 yolk for glazing
100 g of seedless raspberry jam or royal raspberry jam
1 vanilla bean or 1 tsp of vanilla extract
Instructions
Mix the butter, sugar, eggs, pistachio powder, and the seeds from the vanilla bean.
Spread this frangipane mixture over one puff pastry sheet. Distribute the raspberries over the cream, then place the fève.
Cover with the second puff pastry sheet, seal the edges, and brush with the egg yolk for glazing.
Draw patterns on top and bake at 180°C (350°F) for 30 minutes.
Serve warm with a scoop of ice cream or a drizzle of custard to elevate the experience!
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