The Pithiviers is a traditional French pastry originating from the city of Pithiviers in Loiret. It presents itself in the form of a round tourte made with flaky pastry, usually filled with almond cream. There also exists a frozen version, called « Pithiviers fondant », without flaky pastry and covered with a glaze.
Instructions
Step 1
Almond cream: Cream together the softened butter and powdered sugar until smooth. Add egg yolks one at a time, then almond powder and alcohol if desired. Chill.
Step 2
Roll out the pastry: Divide the pastry into two equal parts. Roll each part into a disk about 3 mm thick.
Step 3
Assembly: On a baking sheet lined with parchment paper, place one disk. Spread the almond cream in the center, leaving 2 cm border free. Moisten the border slightly, then cover with the second disk. Press the edges to seal.
Step 4
Decoration and glaze: Using the tip of a knife, make light spiral patterns without piercing the pastry. Brush with beaten egg.
Step 5
Baking: Preheat oven to 180°C (350°F) and bake for 35 to 40 minutes until the surface is well-browned.
Step 6
Optional final shine: Upon removal from the oven, apply a thin layer of cane sugar syrup for a shiny finish.
To Conclude
The Pithiviers is enjoyed warm or at room temperature, accompanied by tea, coffee or cider. Its flaky texture and melting almond cream make it a true French indulgence.
Our Tips
Chef's tips for making this recipe
Working with cold puff pastry:
Always work with a cold puff pastry to prevent it from softening. This ensures a crispy layering.
Refrigerator rest before cooking:
Let the Pithivier rise rest 30 minutes in the refrigerator before cooking. This prevents the filling from leaking and helps to maintain its shape.
Light incisions:
Do not poke the pastry while decorating: this would let out the filling. Use just the tip of the knife to draw spirals or decorative patterns instead.
Double gilding for a beautiful shine:
Apply a first layer of gilding, let it dry for 10 minutes, then apply a second layer before baking.
Rotating oven heat if possible:
For even cooking and well-raised layering, use the rotating heat of your oven when available.
Frequently Asked Questions
5 questions about this recipe
Replace half of the almond powder with shredded coconut for an exotic flavor.
