Pistachio and raspberry crown

For the raspberry coulis:

In a saucepan, combine raspberries with honey and a bit of freshly ground pepper.

Heat on high until it boils, then reduce to medium heat and let it cook for 15 minutes. Cool in the fridge while preparing the rest of the dessert. This step is optional; you can also use raspberry jam.

For caramelized pistachios:

Heat sugar and water in a saucepan to make caramel. Turn off the heat, add pistachios, and let them be covered by the caramel.

Pour onto parchment paper and let it cool. Once cool, place another parchment paper on top and crush it with a rolling pin or mortar. Set aside.

For the crown:

On a floured surface, join the two sheets of puff pastry at the narrow end and spread pistachio cream thinly over them.

Spread the raspberry coulis irregularly over the pistachio cream and roll it from left to right, forming a very elongated roll. Cut vertically in half, leaving one end of the roll attached.

From that attachment, form a braid and then shape it into a crown. Place it on a tray with parchment paper, brush with beaten egg, and bake at 170°C for 40 minutes.

Once baked, brush with a milk and sugar syrup, prepared by bringing the mixture to a boil, and finish by decorating with crushed caramelized pistachios.