PITHIVIERS | MARTHA STEWART
Be prepared to be wowed when you take your Pithiviers out of the oven: From the golden-brown sheen of its decorative top to the intoxicating almond aroma emanating from its frangipane center—this cake just might become your new favorite.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes one 9-inch Pithiviers
Number Of Ingredients 11
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.
PITHIVIER PIE | JAMIE OLIVER RECIPES
Total Time 4 hours 30 minutes
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6.
- Scrub the celeriac, rub with 1 tablespoon of oil and wrap in tin foil. Roast for 1 hour 30 minutes, then finely slice and season with sea salt and black pepper.
- Meanwhile, halve, wash and finely slice the leeks, then place in a large casserole pan on a medium heat with the butter. Peel, finely slice and add the garlic and mushrooms, then cook for 15 minutes.
- Stir in the flour and mustard, followed slowly by the milk, then simmer for 5 minutes, or until thickened, stirring regularly, and remove from the heat.
- Pick, finely chop and stir in the parsley, crumble in the cheese, then season to perfection.
- Line a 20cm bowl (8cm deep) with clingfilm. Arrange slices of celeriac in and around the bowl until covered. Reserving half the sauce, layer up the rest with the remaining celeriac in the bowl, finishing with celeriac.
- Pull over the clingfilm, weigh it down with something heavy, and chill overnight with the remaining sauce.
- Preheat the oven to 180ºC/350ºF/gas 4.
- On greaseproof paper, roll both sheets of pastry out to around 30cm x 35cm. Unwrap the filling parcel and place in the middle of one sheet.
- Beat the egg and brush around the edge of the pastry and all over the celeriac, then carefully lay the second piece of pastry on top, smoothing around the shape of the filling.
- Trim the edges to 2.5cm, crimp to seal, then eggwash all over. Very lightly score the pastry (like in the picture), making a small hole in the top.
- Bake at the bottom of the oven for 2 hours, or until beautifully golden, brushing with more eggwash once or twice, then serve with the warmed-up creamy sauce. Delicious with dressed seasonal steamed greens.
Nutrition Facts : Calories 442 calories, FatContent 27.4 g fat, SaturatedFatContent 16.2 g saturated fat, ProteinContent 12.8 g protein, CarbohydrateContent 36.2 g carbohydrate, SugarContent 7.6 g sugar, SodiumContent 1 g salt, FiberContent 6.2 g fibre
More about "pithivers recipes"
APPLE PITHIVIER RECIPE | EPICURIOUS
From epicurious.com
Reviews 4
- 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.
PITHIVIERS | MARTHA STEWART
From marthastewart.com
Reviews 3.7
Category Pie & Tarts Recipes
- Transfer Pithiviers to a wire rack, and let cool at least 20 minutes before serving.
MUSHROOM PITHIVIER RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 1 hours 30 minutes
Category Chef recipes
Calories 806 calories per serving
- Serve with the remaining wild mushrooms, and some parsley leaves.
NADIYA HUSSAIN CHICKEN PITHIVIER PIE RECIPE |BBC2 NADIYA BAKES
From thehappyfoodie.co.uk
Cuisine French
Prep time: 30 minutes, plus chilling. Cook time: 50 minutes.
Line two baking trays with baking paper.
Take the puff pastry blocks and roll them one by one on a floured surface. Roll to a 5mm thickness and cut using a 25cm round, then cut another circle to a 30cm round. Leave both to chill on a tray while you make the filling.
Now make the filling by adding oil to a non-stick pan. Blitz the garlic and onion to a smooth paste.
Add the paste to the hot oil and cook till the mixture is thick and brown – this should take about 10 minutes over a medium heat. Now add the salt and pepper-corns and mix.
Add the chicken along with the cranberries and mix and cook till you have a dry chicken mix and the chicken is cooked through, which should take around 7 minutes at most. Take off the heat and leave to cool completely.
Take the smaller round and lightly brush the edges with egg yolk.
Carefully slice off the top and base of the Brie, just to make it shorter. Pop the Brie in the centre of the round and then add the chicken all around the edge and over the top of the Brie, patting it into a mound and avoiding the brushed egg yolk edge.
Take the second, larger circle and place on top. Push down over the filling, easing out any air bubbles as you go and sealing all around the edges firmly. Brush the top with the egg yolk and pop into the fridge for 30 minutes.
Preheat the oven to 200°C/fan 180°C/gas 6 and put a tray in the oven to heat up.
Flute the edge using the back of a knife to create a scalloped edge and score the top. Brush the egg yolk again and bake for 25–30 minutes. If the pastry is looking very dark after 20 minutes, cover loosely with foil and reduce the oven temperature to 180°C/fan 160°C/gas 4. Serve straight from the oven.
Can be assembled up to 1 day in advance and then baked to serve.
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