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Pithiviers | Allrecipes image

This cake is a specialty from the region around the French city of Orléans. It is puff pastry filled with frangipane (almond paste).

Provided by Allrecipes Member

Categories     Desserts    Cakes

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 7

7 tablespoons unsalted butter, softened
½ cup white sugar
1 cup almond flour
3 large egg yolks, divided
2 tablespoons rum
2 sheets frozen puff pastry, thawed
1 tablespoon confectioners' sugar


  • 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


Pithiviers | Martha Stewart image

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

All-purpose flour, for dusting
1 pound Puff Pastry, about 1/3 recipe
1 egg yolk
1 tablespoon heavy cream
2/3 cup blanched whole almonds, toasted
1/2 cup sugar
6 tablespoons butter, softened
1 egg
1 tablespoon dark rum
2 tablespoons flour
1/2 teaspoon almond extract


  • 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.

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This classic tart, essentially a frangipane filling enclosed between two layers of puff pastry, is named for the French town in which it was created.
From marthastewart.com
Reviews 0
Category Pie & Tarts Recipes
  • Transfer to a wire rack, and let sit 20 minutes. Remove tart from pan by sliding it onto a serving platter. Serve warm or at room temperature, cut into wedges.
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From jamieoliver.com
Total Time 4 hours 30 minutes
Calories 442 calories per serving
    1. Preheat the oven to 200ºC/400ºF/gas 6.
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    4. 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.
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    8. Preheat the oven to 180ºC/350ºF/gas 4.
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    10. 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.
    11. 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.
    12. 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.
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This is a beautiful sweet pastry dish from France which I've tweaked a little. The combination of the feather light puff pastry and the moist, rich marzipan centre is irresistable. I've served this straight from the oven with a little cream and cold as an afternoon treat - it's just as good either way!
From food.com
Total Time 2 hours
Calories 754.3 per serving
  • Bake for 25-30 minutes until risen and golden brown. Dust with icing sugar and serve hot with a little cream or ice-cream, or allow to cool for a lovely tea-time treat.
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This classic tart, essentially a frangipane filling enclosed between two layers of puff pastry, is named for the French town in which it was created.
From marthastewart.com
Reviews 0
Category Pie & Tarts Recipes
  • Transfer to a wire rack, and let sit 20 minutes. Remove tart from pan by sliding it onto a serving platter. Serve warm or at room temperature, cut into wedges.
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When I started working at Payard Pâtisserie in New York City, I had already been a pastry chef in Boston for a few years. I couldn't wait to see what this French guy could teach me. On my first day, I was handed a stack of recipes—all in French—and immediately realized it would be a challenging year. I spoke and read basic French, but I was pretty hazy on much of the baking vocabulary, and there were many words I'd never even seen before. _Pithivier_ was one of them. I didn't even know how to pronounce it. (It's pee-tee-vee-YAY .) "Watch and learn," Chef Payard told me. He sandwiched a mound of rum-scented almond cream between two large squares of homemade puff pastry and then quickly scalloped the edges of the pastry to look like a sunflower. Slash-slash-slash went his paring knife over the top pastry as he etched sun rays into the surface. The whole thing went into the oven and emerged golden brown with a glorious starburst pattern on top. It put every other pastry I had ever made previously to shame. At Flour, we give our own spin to the pithivier by omitting the rum and adding a thick layer of caramelized apple butter atop the almond cream. It's a spectacular dessert.
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This recipe for mushroom pithivier comes from Piquet restaurant, London where they make it with snails. This veggie version is bound to impress even the fussiest guests
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.
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A chocolate lovers dream from the golden book of chocolate.
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Reviews 5
Category Other Desserts
  • Preheat the oven to 400°. Line 2 baking sheets with parchment paper. Place the pithiviers on the baking sheet about 1 inch apart. Chill in refrigerator for 15 minutes. Brush the tops with egg and use the back of a knife to mark curved lines from the center to the edge of the pastry all the way around each Pithivier. Bake until Golden Brown, 25 to 30 minutes. Transfer to a wire rack and let cool. Serves eight
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This easy veggie centrepiece makes the most of ready-made puff pastry and an umami mushroom filling. Serve these individual pithiviers with golden roasties for a Christmas Day feast
From olivemagazine.com
Total Time 1 hours
Category Vegetarian
Calories 1525 calories per serving
  • Heat the oven to 200C/fan 180C/gas 6. Brush the pithiviers with more beaten egg, sprinkle with thyme leaves and bake for 25-30 minutes or until deep golden.
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A pithivier is a round, domed pastry pie decorated with distinctive spiral markings drawn from the centre of the dish. Thought to originate from the French town of the same name, a pithivier is traditionally made from puff pastry and can contain sweet or savoury fillings.
From greatbritishchefs.com
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A pithivier is a traditional French dish hailing from the town of Pithivier in the Orléans region of France which dates back to the 17th century. Originally pithiviers were made with sweet fillings, namely frangipane, but are now more commonly savoury. This how-to guide shows you how to make our Pithivier of chicken, squash and sage recipe.
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Nov 12, 2018 · The Pithivier is a spectacular looking dessert, and it tastes as good as it looks! But don’t be intimidated to make this gorgeous dessert. I’ve simplified the recipe so it’s easy to make, and I have made a template to help you decorate the top.
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Oct 12, 2021 · 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.
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Apr 8, 2020 - Explore Melanie Risi's board "Pithiviers Recipes", followed by 599 people on Pinterest. See more ideas about recipes, food, pastry.
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Jan 26, 2021 · The pithivier or galette des rois recipe is quite simple when it comes to ingredients but as often in baking, everything lies in the savoir faire. This pithivier recipe is validated by our culinary expert in French cuisine, Chef Simon. You can find Chef Simon on his website Chef Simon – Le Plaisir de Cuisiner.
From 196flavors.com
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A Pithivier (Pithiviers in French) is a round pie usually made by baking two disks of puff pastry, with filling stuffed in between. It has the appearance of a hump and is traditionally decorated with spiral lines drawn from the top outwards with the point of a knife, and scalloping the edge.
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Lobster Pithivier Recipes. 6 hours ago 6 hours ago Lobster Bisque (low carb + keto) Take Recipe 2 hours ago Heat olive oil in a large saucepan or Dutch oven over medium heat. Saute the garlic, onion, carrot and celery in oil until the vegetables are soft. Add tomato paste, broth, Old Bay, white wine and boil the mixture for at least 15 minutes. Preview / Show more
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Oct 31, 2020 · This Turkey Pithivier is perfect at Christmas or Thanksgiving, or at any time when you have any leftover turkey, chicken, ham or cheese. Much as I love a turkey dinner, there's always lots of leftovers, so if you find yourself stumped for new ideas then this recipe is for YOU!
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Mushroom Pithiviers Recipe olivemagazine. 9 hours ago Heat a non-stick frying pan over a high heat and brown the mushrooms on either side for 2-3 minutes, then remove onto a plate. Step 2 Heat the remaining olive oil in the same frying pan and add the onion and chestnut mushrooms over a medium-high heat with a …. Servings: 2.
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