Bring the milk to the boil.
Beat together the eggs and 60g caster sugar until pale and fluffy. Add the flour and mix well. Once the milk is boiling, pour it onto the egg, flour and sugar mixture. Mix well and then return to the pan. Bring to the boil and cook for 3 minutes, whisking all the time.
Pour the crème pâtissière into a baking fish and cover with cling film. Chill for one hour.
Melt the butter. Beat together 4 yolks and 100g caster sugar until pale and fluffy. Add the ground pistachio and the butter and mix well.
Once the crème pâtissière is well chilled, stir it with a whisk and then add the pistachio mixture. Combine well and then place the mixture in a piping bag.
Beat the egg yolk with a little water. This will be used a glaze for the pastry.
Cut the pastry into two discs of equal size. Brush the edges of one disc with the egg wash. Pipe the pistachio filling on to the pastry, leaving a small gap around the edge. The filling should be approximately 1cm thick. If desired, add a small charm to the galette and then place the second disc of pastry on top. Press the pastry edges together and then use the blade of a knife to create a criss-cross pattern around the edge of the galette. Brush the pastry with the egg wash and then chill for 30 minutes.
After half an hour, brush another layer of egg wash on to the pastry. Decorate the galette by scoring a pattern into the pastry.
Transfer to the oven and bake for 40 minutes.
Allow to cool before serving.
«Make a more traditional galette des rois by using ground almonds instead of pistachio.»
Galette des rois is a sweet dessert associated with the festival of Epiphany. Typically made with puff pastry and almond frangipane, this version is made with a pistachio filling. A small charm or trinket is often hidden inside the dessert and whoever finds the charm ...