Pithiviers Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine butter and sugar in a bowl and beat with an electric mixer until well combined. Add almond flour, 2 egg yolks, and rum; mix until frangipane is smooth.
• Roll out puff pastry sheets and cut into 2 equal circles. Place the first circle on the baking sheet and pierce several times with a fork. Spread frangipane on the circle, leaving a 1/2 inch border.
• Brush uncovered puff pastry edge with a little water and lay the second puff pastry circle on top. Seal the edges by pressing together.
• Using a sharp knife, cut a decorative pattern around the rim. Trace decorative lines onto the surface without cutting all the way through. Beat remaining egg yolk with a fork; brush over the top.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until pastry is puffed up and lightly browned, about 20 minutes more.
• Remove from the oven and dust with confectioners' sugar.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place pithiviers under the broiler and broil until a golden, shiny crust forms, 1 to 2 minutes. Watch carefully to make sure it doesn't burn.

Steps:

• Prepare the Puff Pastry.
• Make the frangipane: In the bowl of a food processor, blend the almonds and the sugar until very fine. Add the butter, egg, rum, flour, and almond extract and process until smooth. Wrap in plastic wrap and shape into a 6-inch round. Freeze until firm, at least 45 minutes.
• On a lightly floured work surface, roll out puff pastry into a rectangle about 18 by 9 inches and 1/8 inch thick. Using a 9-inch cake pan as a guide, cut two 9-inch rounds from the dough with a very sharp paring knife or pastry wheel. Using a 1-inch circular biscuit cutter or a large round pastry tip, cut out a steam vent from the center of the top round. Place rounds on a baking sheet and freeze until very firm but still pliable, about 20 minutes.
• In a small bowl, whisk together the egg yolk and heavy cream for the egg wash.
• Preheat the oven to 375 degrees. Remove dough from freezer. Place frozen frangipane round in the center of the bottom dough circle. Brush the border with egg wash, taking special care not to let the egg wash drip down the sides, which would inhibit proper puffing during baking. Place the second round on top, and press to seal, using your fingers. Using a small paring knife, score the top of each Pithivier in a circular, decorative cross-hatch pattern. With a small paring knife, score around edges in 1/4-inch increments. Transfer Pithiviers to a baking sheet sprayed well with water and chill for at least 1 hour.
• Remove Pithiviers from freezer. Brush top with egg wash, again being careful not to let any excess drip down over cut edge of dough. Bake until puffed and golden brown, about 45 to 50 minutes.
• Transfer Pithiviers to a wire rack, and let cool at least 20 minutes before serving.

Steps:

• Prepare the almond cream, place it in a pastry bag with a large opening (no tip) and set aside.
• Prepare the pithivier: Cut the puff pastry dough in 1/2 and roll each 1/2 into an 8 1/2-inch circle. Each circle will be about 1/8-inch thick. Place 1 of the circles on a parchment paper-covered baking sheet. Pipe a 5-inch-diameter mound of almond cream in the center of the circle. The mound should be about 1-inch high.
• Prepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined. Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to remove any trapped air. Seal the edges of the 2 layers by pressing the top edge into the bottom edge. This will keep the almond cream from running out as it bakes. Use a sharp knife to give the circle a fluted edge. It should look like a flower when finished. Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center of the almond cream mound. This will allow steam to escape during baking.
• This dessert usually has a classic pattern scored into its top. 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. 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. Let the pithivier rest in the refrigerator for 1 hour before baking. (At this point, you can wrap the pithivier well in plastic wrap and freeze for up to 2 weeks. Let it thaw in the refrigerator or in your backpack before baking.)
• Preheat the oven to 350 degrees F (175 degrees C). Bake the pithiviers until it begins to brown slightly, about 20 minutes.
• Meanwhile, prepare the glaze: Stir together the corn syrup and water. Remove the pithivier from the oven and brush it well with the corn syrup mixture. This adds sweetness, enhances the color, and gives it a crispy crust. Lower the oven 20 degrees and continue to bake until well risen and evenly browned, about another 15 minutes. The baked pithivier should be flaky and tender, and the almond cream center still moist. Remove the baking sheet from the oven and let cool on a wire rack. The pithivier is best when served while it is still slightly warm. Use a serrated knife to slice it.
• 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. Place the slivered almonds (no skin preferred) and granulated sugar into the food processor. Pulse until the almonds and sugar reach the consistency of flour. It is best to pulse because the heat of the blade will cause the release of the oil from the almonds.
• Mix in the flour. Mix in the butter. Add the egg and mix until the mixture becomes light and creamy. Do not overmix or the gluten in the flour will overdevelop and the almond cream will lose its delicate texture when baked.

Steps:

• Combine flour, cornstarch, salt, and butter in a large bowl. With your fingertips, mix until a coarse meal forms. Add the water, all at once, and knead by hand until a ball forms.
• Transfer to a bowl of an electric mixer with a dough hook and knead until smooth and moist, about 5 minutes, or knead by hand about 15 minutes. Press dough into a 6 by 4 inch rectangle. Wrap with plastic and chill 4 hours or overnight.
• Soften butter block with your hands or with an electric mixer until pliable enough to roll like doughnut not too soft. The key to rolling butter and dough is they must be warm enough to roll, but not warm enough to combine. The two parts should always remain separate.
• On a floured board, roll cold dough, from center out, to form a 9 by 6 inch rectangle, keeping the thickness uniform, about 1/2inch thick. Align dough so the length is parallel to the counter.
• Imagine the dough divided in thirds along its width and spread butter over middle and right thirds, leaving a 1/2 inch margin uncovered on all sides. Fold dough in thirds, first left over middle, then right over left. Press edges together to seal in butter and press out any air.
• Turn folded dough clockwise a quarter turn. You have now completed one turn. To make second turn, roll dough out again to a 9 by 6 inch rectangle. Fold in thirds again. As a reminder of turns completed, press 2 dots in dough with your fingertips. Wrap in plastic and chill 1/2 hour.
• Roll, fold, and turn dough two more times. Press the dough with four dots, wrap, and chill 1/2 hour. Repeat the same procedure 2 more times, for a total of 6 turns. Wrap well in plastic and store in refrigerator overnight. Puff pastry may be frozen as long as 3 weeks.
• To make almond cream, process sugar and almonds in a food processor until fine. Add butter, 1 tablespoon at a time, processing after each addition until smooth. Add remaining ingredients and process until smooth. Cover and refrigerate until ready to assemble. The almond cream may be made up to 4 days in advance.
• 1 egg, lightly beaten
• Divide puff pastry in half. On a lightly floured board, roll each piece to a 10 inch square. Set aside in refrigerator 1/2 hour.
• After chilling, assemble tart on a sheet pan lined with parchment paper. Lightly roll each piece so it returns to a 10inch square. Place one pastry square on pan. Mound softened almond cream in a 5 inch circle about 2 inches high in center of square. Brush egg on exposed pastry.
• Place second pastry square over almond cream, so corners align. Pressing out from center to release any air, seal in cream by pressing together top and bottom pastry. Cut a small hole in center of top layer using a paring knife. Press out excess air. Chill an additional hour or, preferably, overnight.
• Preheat oven to 425 degrees F.
• Place in a 10 inch round bowl over tart and, using a sharp paring knife, trim excess pastry to form a 10 inch circle. Do not drag knife. Press edges again to seal and carefully brush top with egg. Using a paring knife, make a pinwheel pattern by scoring dough from center out.
• Bake, on lined sheet pan, 20 minutes. Reduce heat to 350 degrees F and bake an additional 1/2 hour. Serve immediately.

Steps:

• Cream butter and caster sugar in a small bowl until combined.
• Beat in egg yolk, ground almonds and rum.
• Cut the pastry sheet in half, placing one half on a buttered baking tray.
• Fill the centre with the almond filling and flatten out, leaving the edges clear.
• Top with the remaining pastry and press the edges together.
• Lightly score the top of the pastry with a sharp knife in a decorative pattern.
• Refrigerate until ready to bake.
• Preheat the oven to 220°C (200°C for fanforced).
• Brush pastry with egg.
• Bake for 15 minutes, then reduce temperature to 180°C (160°C fan forced) and bake for a further 10 minutes.
• To give the pastry a crisp caramelised glaze sprinkle with white sugar and bake for another 5 minutes.
• Serve warm or at room temperature with whipped cream as a dessert, or plain with coffee.

Steps:

• 1. To make the apple butter: In a large saucepan, combine the apples, butter, sugar, and salt. Split the vanilla bean in half lengthwise and scrape the seeds directly into the pan (save the pods for adding to a canister of granulated sugar for vanilla sugar). Place over low heat and cook, stirring occasionally, for 30 to 40 minutes, or until the apples break down and the mixture thickens and turns golden brown. The mixture will release a lot of water at first and bubble a lot and then it will slowly start to caramelize and get a bit darker; there may still be some pieces of whole apple, which is fine. Remove from the heat and let cool. (The apple butter can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 weeks.)
• 2. Line the baking sheet with parchment paper and set aside. On a well-floured work surface, roll the puff pastry into a rectangle about 24 in/61 cm wide and 12 in/30.5 cm from top to bottom. The dough may seem pretty tough and difficult to roll out at first. Don't be afraid to be firm with the dough as you roll it into the rectangle, flip it upside down, turn it side to side, pound it with the rolling pin to flatten it. Use a chef's knife to trim away any rough edges. Then, using the knife or a bench scraper, cut the dough in half vertically. You should have two 12-in/30.5-cm squares.
• 3. Set one square aside and place the other square on the prepared baking sheet. In the center of the square, draw an 8-in/20-cm circle with your finger or lightly with a paring knife (without cutting all the way through). Using the offset spatula or the back of a spoon, spread the frangipane evenly on the pastry, filling just the circle. Top the frangipane with an even layer of the apple butter.
• 4. Crack the egg into a small bowl and whisk with a fork. Using the pastry brush, brush some of the egg over the pastry around the circle.
• 5. Again on a well-floured surface, roll the second puff pastry square so that it is slightly larger than 12-in/30.5-cm square. Drape the second square directly over the top of the first square. Using your fingers, press firmly all around the edges of the pastry to seal the two squares together. There will be a big mound in the center where the frangipane and apple butter are. Again, using your fingers, press firmly all around the circle; you want to enclose the frangipane and apple butter as much as you can within the circle.
• 6. With a small paring knife, cut a scalloped petal pattern around the edge of the puff pastry to create a circle with a total of six or seven petals. Discard the puff pastry scraps (or save them for a quick treat: sprinkle with cinnamon-sugar and bake until golden. Refrigerate the pastry for at least 30 minutes or up to 2 days to allow the puff to chill and relax. (If chilling for longer than 30 minutes, cover the pastry with plastic wrap to prevent it from drying out. At this point, you can also wrap the unbaked pastry well with plastic wrap and freeze it for up to 2 weeks.)
• 7. Preheat the oven to 350°F/180°C, and place a rack in the center of the oven.
• 8. Using the pastry brush, brush the entire top of the pastry, including the petals, with the remaining egg wash. Poke a hole in middle of the circular mound at the center of the pithivier and then, starting from the center of this hole, use the tip of the paring knife to trace a curved sun-ray pattern into the mound, spacing the rays 1/2 to 1 in/12 mm to 2.5 cm apart and covering the entire mound with the curved rays. You should have eighteen to twenty-four rays. Don't cut all the way through the puff; just lightly score the dough with the tip of the knife. Trace a crosshatch pattern on the petals.
• 9. Bake for 1 hour to 1 hour and 10 minutes, or until the dough is entirely golden brown and baked through. Look at the sides of the pithivier where the puff pastry has puffed up to make sure the sides are also golden brown. Remove from the oven and let cool on the pan on a wire rack for at least 1 hour before serving to allow the filling to cool. This pastry is best served the same day, but you can hold it in an airtight container at room temperature for up to 2 days and then refresh it in a 300°F/150°C oven for 5 to 8 minutes before serving.

Steps:

• Make the frangipane: In the bowl of a food processor fitted with the metal blade, process almonds and sugar until mixture is very fine crumbs. With the machine running, add 2 egg yolks, butter, and rum; continue processing until mixture is smooth and combined.
• On a lightly floured work surface, roll out pastry dough into a rectangle at least 9 1/4 by 18 1/2 inches and about 1/8 inch thick. Using a 9-inch round cake pan as a guide, cut out two 9-inch rounds.
• In a small bowl, whisk together remaining egg yolk and cream for the egg wash. Place one round on a baking sheet, and spread almond mixture on top, leaving a 1-inch border all around; brush border with egg wash. Using an aspic or cookie cutter, cut a 1/2-inch hole in the center of remaining round; place cut round on top of other round, pressing lightly around filling to seal rounds together. Place in refrigerator 1 hour.
• Preheat oven to 425 degrees. Remove tart from refrigerator; using a small paring knife, score the top by making curved lines from the center to the edges like a pinwheel. Brush top of tart with the egg wash, being careful not to let any excess drip down over cut edge of dough, as it will inhibit proper rising. Return to refrigerator to chill again, if needed.
• Place baking sheet in oven, and bake 30 minutes. Reduce heat to 375 degrees; loosely cover tart with aluminum foil, and continue cooking 30 minutes more.
• Transfer to a wire rack, and let sit 20 minutes. Remove tart from pan by sliding it onto a serving platter. Serve warm or at room temperature, cut into wedges.

Steps:

• Beat the bugger and sugar together until creamy and light in colour.
• Little by little mix in the eggs, beating well, then add the zest of the orange and the rum and beat again.
• Fold in the almonds and flour and pop the mixture in the fridge to chill.
• Meanwhile divide your pastry into two and roll into two 11 inch circles. Place one circle on greaseproof paper on a baking tray.
• Spread the jam on to the circle you've put on the baking tray, leaving a border of approximately an inch round the edge. Pile the almond mixture on top of the jam and spread evenly, taking care to leave the border.
• Beat another egg in a bowl and lightly brush the border of your circle with it. Place the other circle of pastry over the top and press the edges together to seal. Cover and pop in the fridge for an hour.
• Preheat an oven to 425f/220c/gas mark 7. Remove the pithiviers from the fridge and brush the top with the rest of the beaten egg you used to seal the border. Then take a knife and, starting from the centre, lightly score curved lines from the centre to the outside so you end up with a cartwheel pattern.
• Bake for 25-30 minutes until risen and golden brown. Dust with icing sugar and serve hot with a little cream or ice-cream, or allow to cool for a lovely tea-time treat.