Pithivier Cake

INGREDIENTS

  • 2/3 paton puff pastry

  • 400 g almond cream, low aeration

  • as needed egg wash

  • as needed pie shine

Directions

  1. Roll puff pastry to 3mm thick and large enough to cut two 10" discs.

  2. Chill puff dough for 30 minutes.

  3. Cut into two 10" discs.

  4. Mark an 8" circle in one of the discs.

  5. Pipe the almond cream into the 8" circle in a slight dome shape.

  6. Egg wash the border.

  7. Place the second disc on top of the first, rotating 90˚ from the first.

  8. Making sure to remove air pockets, press the border firmly to seal.

  9. Chill for 20 minutes and cut the border in a flower pattern.

  10. Egg wash and chill for 30 minutes.

  11. Egg wash again and score. Cut a small vent in the center.

  12. Bake until deep golden brown.

  13. Brush with pie shine and return to the oven for 5 minutes.

NOTE: To make a Galettes des Rois (French king cake) use Frangipane instead of almond cream for the filling. 275g almond cream combined with 125g pastry cream. Incorporate a fava bean into the center.

A favorite of

Jessica Sigmundsson