Cooking Instructions
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Step 1
Caramelize the
Mandeln (100 g)
in a pan. Stir in the
Granulated Sugar (50 g)
. Turn out onto baking paper to cool.
Step 2
Put the
Powdered Confectioners Sugar (150 g)
,
Butter (150 g)
,
Pistachios (50 g)
,
Eggs (150 g)
and
Mandeln (300 g)
together with the caramelized almonds in a blender and mix. Spoon the nut mixture into a piping bag.
Step 3
Roll out the first sheet of
Puff Pastry (2)
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 centimeter 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.
Step 4
Put the tray into the cold cooking space. Bake.
Step 5
Professional baking puff pastry 210°C for 35 Mins
Step 6
Allow the galette to cool briefly. before serving.
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