Best 2 Pithiviers Recipes
In the realm of French pastries, the pithivier stands as a testament to culinary artistry and delectable flavors. This round or rectangular puff pastry encases a rich and flavorful filling, often made with almond cream (frangipane), apples, or meat. Its origins can be traced back to the 17th century, where it was named after the town of Pithiviers, located south of Paris. As you embark on a culinary journey through this article, discover the secrets behind creating this iconic pastry, including recipes for traditional pithiviers filled with almond cream and apples, as well as a savory version filled with meat. Get ready to tantalize your taste buds and impress your loved ones with this classic French pastry.
Let's cook with our recipes!
PITHIVIERS
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, Carbohydrate 44.2 g, Cholesterol 290.2 mg, Fat 112.8 g, Fiber 2.6 g, Protein 9.5 g, SaturatedFat 58 g, Sodium 164 mg, Sugar 14.5 g
PITHIVIERS
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 nine-inch tart
Number Of Ingredients 8
Steps:
- Make the frangipane: In the bowl of a food processor fitted with the metal blade, process almonds and sugar until mixture is very fine crumbs. With the machine running, add 2 egg yolks, butter, and rum; continue processing until mixture is smooth and combined.
- On a lightly floured work surface, roll out pastry dough into a rectangle at least 9 1/4 by 18 1/2 inches and about 1/8 inch thick. Using a 9-inch round cake pan as a guide, cut out two 9-inch rounds.
- In a small bowl, whisk together remaining egg yolk and cream for the egg wash. Place one round on a baking sheet, and spread almond mixture on top, leaving a 1-inch border all around; brush border with egg wash. Using an aspic or cookie cutter, cut a 1/2-inch hole in the center of remaining round; place cut round on top of other round, pressing lightly around filling to seal rounds together. Place in refrigerator 1 hour.
- Preheat oven to 425 degrees. Remove tart from refrigerator; using a small paring knife, score the top by making curved lines from the center to the edges like a pinwheel. Brush top of tart with the egg wash, being careful not to let any excess drip down over cut edge of dough, as it will inhibit proper rising. Return to refrigerator to chill again, if needed.
- Place baking sheet in oven, and bake 30 minutes. Reduce heat to 375 degrees; loosely cover tart with aluminum foil, and continue cooking 30 minutes more.
- 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.
Tips:
- Use cold butter: Cold butter will help create a flaky and flavorful crust.
- Laminate the dough: Laminating the dough will create layers of butter and dough, which will result in a light and flaky crust.
- Chill the dough: Chilling the dough will help prevent the butter from melting and will make it easier to work with.
- Use a sharp knife: A sharp knife will help you make clean cuts in the dough and will prevent the dough from tearing.
- Brush the dough with egg wash: Egg wash will help the dough brown and will give it a shiny finish.
- Bake the pithivier in a preheated oven: A preheated oven will help the pithivier cook evenly.
- Let the pithivier cool before slicing: Letting the pithivier cool before slicing will help prevent it from falling apart.
Conclusion:
Pithiviers is a delicious and impressive pastry that is perfect for any occasion. With its flaky crust and creamy filling, pithivier is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give pithivier a try. You won't be disappointed.
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