Pithivier
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
47
Spice
59
Sweetness
55
Sourness
36
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 large
Egg Yolk1 large
Egg1 cup
Whole Milk1 cup
Light Corn Syrup1.5 tbsps
Water1 cup
All-Purpose FlourDirections:
1
Prepare the almond cream, place it in a pastry bag with a large opening (no tip) and set aside
2
Prepare the pithivier: Cut the puff pastry dough in 1/2 and roll each 1/2 into an 8 1/2-inch circle
3
Each circle will be about 1/8-inch thick
4
Place 1 of the circles on a parchment paper-covered baking sheet
5
Pipe a 5-inch-diameter mound of almond cream in the center of the circle
6
The mound should be about 1-inch high
7
Prepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined
8
Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash
9
Place the second circle of puff pastry over the first
10
Gently press against the sides of the almond cream mound to remove any trapped air
11
Seal the edges of the 2 layers by pressing the top edge into the bottom edge
12
This will keep the almond cream from running out as it bakes
13
Use a sharp knife to give the circle a fluted edge
14
It should look like a flower when finished
15
Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center of the almond cream mound
16
This will allow steam to escape during baking
17
This dessert usually has a classic pattern scored into its top
18
If you would like to try it, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound
19
Repeat this line every 1/2-inch around the circumference of the mound, but be careful not to cut through the top layer and into the almond cream
20
Let the pithivier rest in the refrigerator for 1 hour before baking
21
(At this point, you can wrap the pithivier well in plastic wrap and freeze for up to 2 weeks
22
Let it thaw in the refrigerator or in your backpack before baking
23
) Preheat the oven to 350 degrees F (175 degrees C)
24
Bake the pithiviers until it begins to brown slightly, about 20 minutes
25
Meanwhile, prepare the glaze: Stir together the corn syrup and water
26
Remove the pithivier from the oven and brush it well with the corn syrup mixture
27
This adds sweetness, enhances the color, and gives it a crispy crust
28
Lower the oven 20 degrees and continue to bake until well risen and evenly browned, about another 15 minutes
29
The baked pithivier should be flaky and tender, and the almond cream center still moist
30
Remove the baking sheet from the oven and let cool on a wire rack
31
The pithivier is best when served while it is still slightly warm
32
Use a serrated knife to slice it
33
I can't tell you how long the baked Pithivier can be stored because I never have any leftovers! It is possible to buy almond flour (use 1 cup if you do) but it just as easy to make your own
34
Place the slivered almonds (no skin preferred) and granulated sugar into the food processor
35
Pulse until the almonds and sugar reach the consistency of flour
36
It is best to pulse because the heat of the blade will cause the release of the oil from the almonds
37
Mix in the flour
38
Mix in the butter
39
Add the egg and mix until the mixture becomes light and creamy
40
Do not overmix or the gluten in the flour will overdevelop and the almond cream will lose its delicate texture when baked