PITHIVIERS | ALLRECIPES
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine butter and sugar in a bowl and beat with an electric mixer until well combined. Add almond flour, 2 egg yolks, and rum; mix until frangipane is smooth.
- Roll out puff pastry sheets and cut into 2 equal circles. Place the first circle on the baking sheet and pierce several times with a fork. Spread frangipane on the circle, leaving a 1/2 inch border.
- Brush uncovered puff pastry edge with a little water and lay the second puff pastry circle on top. Seal the edges by pressing together.
- Using a sharp knife, cut a decorative pattern around the rim. Trace decorative lines onto the surface without cutting all the way through. Beat remaining egg yolk with a fork; brush over the top.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until pastry is puffed up and lightly browned, about 20 minutes more.
- Remove from the oven and dust with confectioners' sugar.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place pithiviers under the broiler and broil until a golden, shiny crust forms, 1 to 2 minutes. Watch carefully to make sure it doesn't burn.
Nutrition Facts : Calories 1213.9 calories, CarbohydrateContent 44.2 g, CholesterolContent 290.2 mg, FatContent 112.8 g, FiberContent 2.6 g, ProteinContent 9.5 g, SaturatedFatContent 58 g, SodiumContent 164 mg, SugarContent 14.5 g
FRENCH SWEET PUFF PASTRY PITHIVIER RECIPE - RECIPES.NET
This pithivier recipe, also known as Galette de Rois, is a delicious French puff pastry pie dessert filled with frangipane or sweet almond.
Provided by Jasper
Total Time 2 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 8
Number Of Ingredients 12
Steps:
- Line a baking sheet with parchment or a Silpat.
- Unfold pastry sheet on a lightly floured surface or Silpat. If pastry cracks when unfolding, sprinkle the crack with water and press the edges together to seal. If necessary, use a rolling pin to roll the pastry sheet to 9 inches wide.
- Cut pastry sheets into two 9-inch circles. (Use a round 9-inch cake pan as a guide.) Place one puff pastry round on the parchment lined baking sheet and place a sheet of parchment on top.
- Place the second pastry round on top of the parchment. Put the baking sheet in the refrigerator while you make the frangipane.
- In a mixing bowl, cream together the butter and sugar on medium speed until light and fluffy, which takes about 3 minutes. Add the almond flour and beat on medium speed until thoroughly blended, which will be about 1 minute.
- Add the egg and mix on low speed until blended. Add the all-purpose flour, lemon paste, almond extract, and salt, and beat just until combined. Refrigerate until ready to use.
- Remove one pastry round from the refrigerator. On a lightly floured surface or Silpat, use a piping tip or any sharp kitchen tool to cut a 1 inch circle or hole in the center of the round.
- Using a small paring knife, starting from the center of the hole, score a sun-ray decorative pattern on the top round. You only want to cut through the top layers of the pastry.
- Don’t cut it all the way through the pastry. Return pastry to the refrigerator while oven preheats.
- Preheat oven to 375 degrees F.
- Remove both pastry rounds from the refrigerator. Place the bottom round on parchment paper or Silpat in the center of the baking tray.
- In a small bowl, whisk together the egg yolk and the heavy cream to create an egg wash. Brush a 1-inch border on the bottom round with the egg wash.
- Be careful not to let the egg wash drip down the sides, which could interfere with the puff pastry rising during baking.
- Place the frangipane in the center of the bottom round. Carefully center the top round on top of the frangipane. Use your fingers to gently seal the edges of the top round to the bottom round.
- With the back of a knife, score the outer edge of the pastry at regular intervals to create a scalloped edge.
- Using a pastry brush, brush the entire top of the pastry with the remaining egg wash. Be careful not to let the egg wash drip down the sides, which could interfere with the puff pastry rising during baking.
- Bake until puffed and golden brown, which takes about 45 to 50 minutes.
- Transfer Pithivier to a wire rack, and let cool at least at least 1 hour before serving. If desired, sprinkle with powdered sugar.
- Pithiviers are best served the day they are baked. However, keep it in an airtight container on the counter for up to 2 days. To refresh it, bake it at 300 degrees F for 5 to 8 minutes before serving.
Nutrition Facts : Calories 180.00kcal, CarbohydrateContent 10.00g, CholesterolContent 63.00mg, FatContent 15.00g, FiberContent 2.00g, ProteinContent 4.00g, SaturatedFatContent 5.00g, ServingSize 8.00 people, SodiumContent 10.00mg, SugarContent 7.00g, TransFatContent 1.00g, UnsaturatedFatContent 2.00g
More about "pithivier pastry 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.
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.
PITHIVIER | CBC LIFE
A freeform puff pastry pie, pithiviers are traditionally filled with either sweet or savoury ingredients. Substitute raspberries if cherries are unavailable, just make sure the jam is thick enough to hold its borders when spreading it over the frangipane so it doesn’t leak while it bakes.
From cbc.ca
Line two rimmed baking sheets with parchment. Set aside.
Puff pastry:
Pulse together flour and salt in the bowl of a food processor. Add the butter and pulse until mixture resembles coarse crumbs. Add the water and pulse until mixture begins to come together. Turn out onto work surface and knead gently to bring together. Divide in half and form into two squares. Wrap in plastic wrap and refrigerate for 20 minutes.
Turn 1 portion of the dough onto a floured surface and roll into 7x13-inch rectangle. Fold the top third down toward the bottom, then fold the bottom third up to cover. Quarter turn the dough; roll out and fold in thirds as before. Repeat with second dough. Rewrap the doughs and chill for 20 minutes. Repeat rolling/turns/fold one more time. Chill for at least 10 minutes before rolling out to cut.
Jam:
Combine the cherries with jam sugar and water in a small saucepan over medium-high heat. Bring to a boil and cook until mixture darkens and thickens, about 8 to 10 minutes. Cool 5 minutes. Transfer to the bowl of a food processor and pulse until smooth. Pour onto a rimmed baking sheet or bowl and place in the refrigerator to cool completely.
Frangipane:
Cream together the butter and sugar in a large bowl until light and fluffy, about 2 minutes. Add the eggs, one at a time along with the vanilla. Whisk together the ground almonds, flour and salt in a small bowl. Stir into the butter mixture until fully combined. Chill until ready to use.
Assembly:
Heat oven to 425F degrees.
On a floured surface, roll 1 dough into a 11-inch square. Using a 10-inch cake pan or parchment round, cut dough into 10-inch round. Place on one prepared baking sheet and place in freezer.
Repeat steps to make a 10-inch circle with the other dough. Using a paring knife, cut an inch-thick ring of pastry from the outer edge of the circle. Transfer to the freezer and roll the remaining 8-inch circle back into a 10-inch round. Place in freezer.
Remove the first round from the freezer and using the tip of a paring knife, beginning in centre of round, lightly score disk with half circles ending ½-inch from border about an inch apart to create a kind of spiral pattern. Place back in the freezer.
*This makes a decorative pattern on the top that reveals itself as it bakes. You may make any manner of decorative pattern you like by scoring with the tip of a paring knife. Be careful not to cut too deep, but be sure to score enough that the pattern will be visible.
On the remaining thinner disk, brush the edge of pastry lightly with egg. Top with 1-inch band of pastry and press firmly to adhere. Spread all the frangipane within border and top with jam, leaving a ½-inch border from the edge of the frangipane.
Brush the pastry ring border with egg and place scored pastry on top, pressing firmly to adhere. Using a paring knife or a half wine bottle cap, create a scalloped edge around the border at ½-inch intervals to decorate. Brush the top with remaining egg wash and bake until golden, about 45 to 50 minutes.
Yield: Makes 1 pie
PITHIVIER PIE | JAMIE OLIVER RECIPES
Total Time 4 hours 30 minutes
Calories 442 calories per serving
- 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.
PITHIVIER - MORE.CTV.CA
From more.ctv.ca
Total Time 1 hours 20 minutes
Category Dinner
- Back to the Pastry
JAMIE OLIVER'S VEGETARIAN PITHIVIER PIE | CHRISTMAS RECIPE
From thehappyfoodie.co.uk
Cook time: 4 hours 30 minutes plus overnight chilling.
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.
ENERGY 442kcal FAT 27.4g SAT FAT 16.2g PROTEIN 12.8g CARBS 36.2g SUGARS 7.6g SALT 1g FIBRE 6.2g
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