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**Galette des Rois with Pistachio Cream: A Refined and Original Twist on a Classic French Pastry**
Galette des Rois, or “King Cake,” is a traditional French pastry that’s enjoyed during the Epiphany celebrations on January 6th, but its deliciousness makes it a year-round favorite. This buttery, flaky pastry, typically filled with almond cream, is a crowd-pleaser. However, for those looking to elevate the classic recipe with a refined and original twist, **Galette des Rois with Pistachio Cream** is the perfect variation to try!
By replacing the traditional almond cream filling with a rich, nutty pistachio cream, this version of the Galette des Rois takes on a more complex flavor profile, with the earthy richness of pistachios shining through. It’s a pastry that combines classic French elegance with a unique flavor twist that will impress your guests and make any occasion feel special.
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### **Why You’ll Love Galette des Rois with Pistachio Cream**
1. **Unique Flavor Twist:** The pistachio cream adds a luxurious, nutty depth that contrasts beautifully with the light, buttery pastry.
2. **Refined Yet Simple:** Although this galette is a refined version of the traditional recipe, it’s still simple to prepare with just a few key ingredients.
3. **Perfect for Celebrations:** Traditionally served for Epiphany in France, this cake is a symbol of royalty and festivity. Whether you’re celebrating the season or hosting a special gathering, this pastry is sure to wow your guests.
4. **Elegant and Beautiful:** The golden, flaky pastry with a smooth, pistachio-filled center makes for an eye-catching and impressive dessert.
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### **Ingredients You’ll Need**
– **For the Pistachio Cream Filling:**
– 1 cup shelled pistachios (preferably unsalted, raw)
– 1/3 cup granulated sugar
– 1/4 cup heavy cream
– 2 tablespoons unsalted butter (softened)
– 1 teaspoon vanilla extract
– 2 large eggs
– 1 tablespoon cornstarch
– Pinch of salt
– **For the Galette:**
– 2 sheets of puff pastry (store-bought or homemade)
– 1 egg (for egg wash)
– 1 tablespoon sugar (for sprinkling on top)
– Optional: A fève (small figurine or bean) for tradition (to be hidden inside the galette)
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