All i wanted was an excuse to make a pistachio frangipane. The obsession started after i came across Tartelette’s and Melanie’s versions of galette des rois with pistachio frangipane. It looked so delicious i lost sleep over it. As i was laying in bed awake i flipped through the pages of Pierre Hermé’s chocolate book and came across his chocolate puff pastry recipe. I thought..”Heck.. I can’t really go wrong with a flaky, buttery chocolate puff pastry filled with a rich pistachio frangipane and griotte cherries, or can i?” It worked like a punch in the face. I slept like a baby afterward.

I made the mistake not to read Pierre Hermé’s recipe thoroughly before launching operation choco puff. And that’s the equivalent of a jumping off a cliff without a parachute, my friends. My experience with puff pastry so far has been what i learned in cooking school. Make the dough, incorporate the butter, roll, give it two turns. Rest for 20 min. 2 more turns. And repeat for a total of 6 turns. In one and a half hour, including resting time, you have a perfectly delicious puff pastry made from scratch. At least that’s what i believed until i tackled Pierre Hermé recipe…

I don’t know how to break the news to you but Pierre Hermé has planned YOUR day differently. Try one turn. 2 hours rest. One turn. 2 hours rest etc..  If you include the initial rest and baking time that’s a total of 14 freakin’ hours, umm.. and that’s after letting the dough rest overnight. Just tell your dinner party guests they will receive their dessert via messenger service… within 2 days!

Yes, i did obey Pierre Hermé’s instructions like a good soldier. But i cursed, and i cursed.. Oh God.. you don’t want to know how much i cursed. Do i regret it? ..err.. no. It was good. Very good. I never doubt Pierre Hermé’s genius, i just have to plan ahead next time. The rich pistachio filling did a brilliant job as a supporting actor without ever overshadowing the star, the choco puff. Melanie’s idea of putting a griotte (i used griotte cherries in syrup) was the perfect surprise in the middle.

If you plan on making this recipe go ahead my friends, but make sure to stop taking your OCD medication, call in sick, cancel those gym appointments, make an extra pot of coffee and notify your dog he won’t get walked in the park that day. I hope he doesn’t bite!

• Chocolate Galette w/ Pistachio Frangipane & Griotte Cherry

• Chocolate puff pastry recipe adapted from Pierre Hermé
• Pistachio Frangipane inspired by Helene & Melanie
• 

  • For the chocolate puff pastry:

  • 420 grams all purpose flour
  • 185 grams cold water
  • 2 tsp salt
  • 70 grams, unsalted butter, melted and cooled
  • 425 grams butter, softened
  • 50 grams cocoa powder, sifted

  • For the pistachio frangipane:

  • 4 ounces unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup ground almond
  • 3/4 cup ground pistachios
  • 2 eggs
  • 2 tablespoons flour
  • 1/2 cup griotte cherries in syrup

  

  For the chocolate puff pastry:

  • Place flour in a large bowl. Dissolve the salt into the  water . Make a well and add this to the center of the flour. Start mixing the flour and the water together with your hands until they form a mass. Add the melted butter.
  • Knead the dough for a few minutes and shape it into a rectangle (it won’t be very smooth but that’s ok!). Refrigerate overnight.
  • Cream the butter until smooth in your KitchenAid with the paddle attachment. Add the cocoa powder and combine. Wrap it in a slightly smaller rectangle than the dough and refrigerate.
  • The next day, roll the dough to a rectangle that is about 1/3 inch thick  and 12×7 inches. Place the chocolate butter on the bottom half of the dough. Let it soften to rolling consistency.
  • Fold the top of the dough over the chocolate butter, pressing down to seal the edges and create a packet. Cover the dough and refrigerate for 2 hours.
  • When ready to proceed, on a well floured surface roll out the dough to a rectangle that is 3 times wider than tall. 7×21 inches. Fold the dough like a business letter, bringing the top third over the middle and folding the bottom on top of it. Cover and refrigerate for 2 hours. Take note that you made your first turn.
  • Repeat 6 more times, always giving it a quarter turn before starting rolling again (the side that looks like the binding of a book should always be to your left when you start rolling). Refrigerate the dough after each turn.
  • Keep the dough in the refrigerator for up to a week and up to one month in the freezer.
  • When ready to use, roll out the 1/3 of the dough (reserve the rest for other uses). Using a pastry cutter to make 16 circles. Garnish 8 of them with a heaping tablespoon of pistachio frangipane. Place a griotte in the middle. Brush some eggwash around the edges and press the top pressing around the edges to make it stick.
  • Preheat oven to 375″F. Bake on a silpat for 20 minutes.
  • 

  For the pistachio frangipane:

  • Place the butter, sugar, ground almonds, ground pistachios and the eggs in the bowl of a food processor. Process until emulsified and smooth. Add the flour and pulse until combined. Refrigerate for at least an hour.

Tags: Chocolate, Dessert