Pithiviers with almond cream

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This post of my “Pithiviers” (Sweet Puff Pastry day) that features a golden crust with almond cream filling. (Almonds lover pastry)

Related Post: ‘Puff Pastry’ | Fearless recipe

The first inspiration to make this classic french dessert is from Martha Stewart, She made quite pretty one of Pithiviers. Another reason is we already have ground almond stocked in the pantry. The puff pastry was made one day before and keep in a refrigerator. (One batch of puff pastry|Fearless recipe can make 2 pithiviers of 9”.

We hope that you enjoy both recipes of Puff Pastry and Pithiviers. Have a delicious day!

Related VideoChef Francois shares recipe for puff pastry (Really nice)

P.S.

  • From Related video above, Chef Francois pipe almond cream which was beautiful but almond cream I made was not easy to pipe because keep in the fridge  before…..so next time I probably make the almond cream just before to pipe. 
  • The amount of Frangipane (almond cream) does make different appearance after baked Pithivier. If I put too much so Pithiver will break and the filling run outside puff pastry. It does happen at the first Pithivier.
  • Carefully to make some artist by score on the top with back knife. if press to deep then later puff pastry can explode and Frangipane run out.

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FOR THE FRANGIPANE (Almond cream) Make about 1 1/2 cups

Recipe from Martha Stewart
1/2 cup (1 stick) unsalted butter
1/2 cup granulated sugar
1 large egg
1 cup finely ground blanched almonds
3 tablespoons dark rum
1 teaspoon pure almond extract
1 tablespoon all-purpose flour

FOR ASSEMBLING

All-purpose flour, for dusting
1 pound of puff pastry or about 455 grams will make 9″ Pithivier
1 egg yolk
1 tablespoon heavy cream

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STEP 1 Prepare the Puff Pastry

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STEP 2

Make the frangipane (Almond cream){Frangipane is a filling made from or flavoured with almonds.}

In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour; beat until smooth. Will keep refrigerated in an airtight container for up to 1 week.

*This step I fitted with whisk attachment because it cream butter and sugar better light and fluffy than the paddle one.*

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STEP 3

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.

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STEP 4

In a small bowl, whisk together the egg yolk and heavy cream for the egg wash.

  1. STEP 5

  2. 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.

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STEP 6

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.

(I baked 375 farenheit for about 25 minutes and lower to 350 Farenheit for about 20-25 minutes for this 9 inches)

STEP 7

Transfer Pithiviers to a wire rack, and let cool at least 20 minutes before serving.

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The first Pithivier (above photo)

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and Second Pithivier (just baked)

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