Recipe courtesy of Wolfgang Puck
Pithivier
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- Level: Intermediate
- Total: 1 hr 21 min
- Prep: 40 min
- Inactive: 1 min
- Cook: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 578
- Total Fat
- 42 g
- Saturated Fat
- 14 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 15 g
- Protein
- 9 g
- Cholesterol
- 70 mg
- Sodium
- 161 mg
- Level: Intermediate
- Total: 1 hr 21 min
- Prep: 40 min
- Inactive: 1 min
- Cook: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 578
- Total Fat
- 42 g
- Saturated Fat
- 14 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 15 g
- Protein
- 9 g
- Cholesterol
- 70 mg
- Sodium
- 161 mg
Ingredients
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.
