The Laminated Luxury Series — No. 7 of 8
The crown. Laminated dough twisted, shaped into a ring, and baked until the layers spiral outward like a wreath. The interior is filled with pistachio frangipane — dense, buttery, deeply nutty — and finished with a sharp raspberry coulis that cuts through the richness with precision. Fresh raspberries and silver dust crown the top.
This is the most visually commanding pastry in the series. The contrast of the green pistachio, the vivid red raspberry, and the golden laminated layers makes it unmissable on a table or a screen.
Chef’s Note
Pistachio frangipane is made from blanched, peeled pistachios — not roasted, not salted. The raw nut has a delicate sweetness and a vivid green colour that survives the oven. Source Iranian or Sicilian pistachios if possible — their colour and flavour are in a different league.
The raspberry coulis should be tart — almost aggressively so. Use fresh or frozen raspberries without added sugar, and add lemon juice generously. The acidity is what makes this pastry work.
Ingredients
The Dough
- 500g strong bread flour, 10g salt, 80g sugar, 10g yeast, 300ml cold milk, 30g softened butter
- 280g European-style butter (84% fat), cold — for lamination
Pistachio Frangipane
- 150g blanched peeled pistachios (Iranian or Sicilian)
- 120g softened butter, 120g caster sugar, 2 eggs, 20g plain flour, 1 tsp almond extract
Raspberry Coulis & Finish
- 300g raspberries, 2 tbsp icing sugar, juice of 1 lemon
- 150g fresh raspberries, 30g chopped pistachios, edible silver dust, icing sugar
Method
Laminate the dough over two days. Roll to 3mm × 25cm wide. Spread cold pistachio frangipane across the surface leaving a 2cm border. Roll into a log, cut lengthways to expose layers, twist the two halves together keeping cut sides up, form into a ring and seal ends. Proof at 24°C for 1.5–2 hours. Brush with egg wash and bake at 185°C (fan) for 22–25 minutes. Cool completely. Spoon raspberry coulis into the crevices, arrange fresh raspberries and pistachios on top, dust with icing sugar and silver dust.
The Interior
The Laminated Luxury Series
← No. 6 — Cardamom & Burnt Caramel Cruffin | You are reading No. 7 — Pistachio & Raspberry Croissant Ring
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