Pistachio cake lollipop

We’ve reinvented the frangipane galette in a mini, individual, pistachio flavoured version for a fun, POP Epiphany! Each bite is a tasty adventure that will make you melt with pleasure. Who will be crowned king or queen this year?



Wooden forks

Cul de poule

Star-shaped cookie cutters (or others)




2 puff pastries

2 tbsp La Patelière pistachio paste

2 tbsp La Patelière Pistachio Chips

1 La Patelière Galette Kit consisting of a frangipane cream mix, a bean and a crown

100g butter

1 egg yolk

1 tablespoon cream

1 pinch of salt

Top tip

When it’s time to cool down, to speed things up, you can place your container in a larger bowl filled with a base of cold water.


Let's get baking!

Preheat your oven to 180° fan oven.

Pour the frangipane powder from the kit into a mixing bowl, add the melted butter and replace the amount of water normally added to the kit with the pistachio paste (30g). Add the pistachio slivers and mix well.

Unroll the puff pastry and cut out pairs of stars using a cookie cutter. Place a spoonful of pistachio frangipane in the centre of your puff pastry star, press the wooden fork into it and place more pistachio frangipane on top.

You can place a bean in one of the stars. Close with another star of puff pastry. Use a fork to seal the sides.

For the gilding, mix the egg yolk, cream and pinch of salt and brush a thin layer over the puff pastry. Chill in the fridge for 20 mins, then use a knife to draw lines to decorate the star, then gild again.

Remember to make a small hole in the centre of each cake with your knife to allow the heat to evaporate during cooking.

Place in the oven for 35 minutes.


Discover our other ingredients

Our other recipes

Red fruit ice cream

Coconut and chocolate yoghurt ice cream

Pistachio Raspberry Tiramisu

Caramel and salted butter drip cake