Pithivier

Total Time:
1 hr 21 min
Prep:
40 min
Inactive:
1 min
Cook:
40 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • Almond Cream:
  • 4 ounces blanched almonds
  • 4 ounces sugar
  • 1 1/2 tablespoons flour
  • 4 ounces unsalted butter
  • 2 eggs
  • 1 tablespoon almond essence or almond extract
  • 1 pound puff pastry
  • 1 egg beaten with 1 tablespoon water, for egg wash
Directions
  • To prepare the Almond Cream: in a food processor, combine the almonds, sugar, and flour. Process to a mealy consistency. Add the butter, a piece at a time. Add the eggs, one at a time. Continue to process until smooth. Refrigerate at least 1 hour before use.

  • Roll out the puff pastry to about 1/8-inch thickness. Cut one 10-inch circle and one 11-inch circle. Place the smaller circle on a parchment lined baking sheet. Brush the edge with egg wash. Spread the almond cream in the center, leaving the outer 2 inches of the circle clean. Cover with the larger circle and lightly press down the edges. Brush the top with egg wash. Refrigerate at least 30 minutes before decorating.

  • Preheat the oven to 375 degrees F.

  • Using the dull edge of a paring knife, press it against the sides of the Pithivier to seal. Decorate the top by lightly cutting from the center moving towards the edge in half circles, leaving about 1/2-inch spaces between the cuts. Put a couple of vents and place in a parchment lined baking sheet. Bake for 40 minutes or until puff pastry is baked. Serve warm.


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