Pithiviers
Almond cream puff pastry
Pithiviers, the almond-cream puff pastry dome from the Loiret
FrenchThe small town of Pithiviers, between Orléans and Paris, gave its name to this domed puff-pastry pie filled with almond cream, its top scored in curved lines like the petals of a flower. It is close to the galette des rois that French families share at Epiphany in January, but in Pithiviers it is eaten all year as a Sunday dessert. The almond cream is traditionally flavoured with a spoonful of rum; leave it out and add orange zest or vanilla for an alcohol-free version. All-butter shop puff pastry works well. Chef's tip: chill the assembled pie for 30 minutes before scoring and baking; cold pastry rises tall and the pattern stays crisp.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the almond cream
- 3 ½ oz unsalted buttersoft
- 3 ½ oz caster sugar
- 2 eggs
- 4 oz ground almonds
- 1 tbsp plain flour
- 1 tsp orange zestor 1 tbsp rum, see intro
For the pastry
- 1 ⅛ lb all-butter puff pastrytwo sheets or a block
- 1 egg yolkbeaten with 1 tsp milk
- 1 tbsp icing sugar (optional)
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Method
0/7 doneStep 1: Beat 3 ½ oz unsalted butter and 3 ½ oz caster sugar until creamy, then beat in 2 eggs one at a time. Fold in 4 oz ground almonds, 1 tbsp plain flour and 1 tsp orange zest. Chill the almond cream for 20 minutes so it is easy to shape.
25 minStep 2: Roll 1 ⅛ lb all-butter puff pastry 3 mm thick and cut two discs, one 24 cm and one 26 cm across. Lay the smaller disc on a lined baking tray.
Step 3: Spoon the almond cream into a dome in the middle, leaving a 3 cm border. Brush the border with water.
Step 4: Lay the larger disc over the top, pressing it gently around the filling to push out air, then press the edges together firmly. Scallop the edge with the back of a knife. Chill for 30 minutes.
30 minStep 5: Heat the oven to 400°F (350°F fan). Brush the top with 1 egg yolk, avoiding the cut edge. With the tip of a knife, score curved lines from the centre to the edge, cutting into the pastry but not through it. Poke a small hole in the top.
Step 6: Bake for 35–40 minutes, until puffed and a deep, shiny golden brown, with the base crisp when you lift an edge. Common mistake: taking it out when pale gold; the layers inside are still raw and the base soggy.
40 minStep 7: For a glossy finish, dust with 1 tbsp icing sugar and return to the hottest part of the oven for 2 minutes, watching closely. Serve warm or at room temperature.
2 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 8 g
- Carbs
- 38 g
- Fat
- 33 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pithiviers take?
- About 70 minutes in total: 30 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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