Pithiviers

Indulge in the exquisite flavors and delicate textures of Almond Frangipane Pithivier, a classic French pastry that is as beautiful as it is delicious. This elegant dessert features a buttery puff pastry filled with a luscious almond frangipane filling, creating a symphony of flavors and a stunning presentation.

Almond Frangipane Pithivier is not only a delightful treat to savor on its own, but it also makes a stunning centerpiece for any special occasion or gathering. Its intricate layers and exquisite flavors are sure to impress guests and leave them craving for more.

Enjoy the delightful flavors of this Almond Frangipane Pithivier, a pastry masterpiece that combines the richness of frangipane with the flaky goodness of puff pastry. With its almond-infused filling encased in layers of golden pastry, this dessert is sure to impress and satisfy your sweet tooth.

So, roll up your sleeves, gather the ingredients, and embark on a journey to create Almond Frangipane Pithivier. With its irresistible almond filling encased in flaky puff pastry, this French pastry masterpiece will transport you to a world of refined indulgence and culinary delight.

INGREDIENTS:

For the Frangipane:

• 2/3 cup blanched whole almonds, toasted
• 1 egg
• 1 tablespoon dark rum
• 6 tablespoons butter, softened
• 1/2 cup sugar
• 2 tablespoons flour
• 1/2 teaspoon almond extract

For Assembling:

• All-purpose flour, for dusting
• 1 pound Puff Pastry, about 1/3 recipe
• 1 egg yolk
• 1 tablespoon heavy cream

INSTRUCTIONS:

1. Prepare the Puff Pastry.
2. 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.
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.
4. In a small bowl, whisk together the egg yolk and heavy cream for the egg wash.
5. Preheat the oven to 375 degrees. Remove dough from the freezer. Place the 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 the edges in 1/4-inch increments. Transfer Pithiviers to a baking sheet sprayed well with water and chill for at least 1 hour.
6. Remove Pithiviers from the freezer. Brush the top with egg wash, again being careful not to let any excess drip down over the cut edge of the dough. Bake until puffed and golden brown, about 45 to 50 minutes.
7. Transfer Pithiviers to a wire rack and let cool for at least 20 minutes before serving.