Pithivier - recipe Almond Cream

Method

• Prepare the almond cream, place it in a pastry bag with a large opening (no tip) and set aside.
• Prepare the pithivier: Cut the puff pastry dough in 1/2 and roll each 1/2 into an 8 1/2-inch circle.
• Each circle will be about 1/8-inch thick.
• Place 1 of the circles on a parchment paper-covered baking sheet.
• Pipe a 5-inch-diameter mound of almond cream in the center of the circle.
• The mound should be about 1-inch high.
• Prepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined.
• Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second circle of puff pastry over the first.
• Gently press against the sides of the almond cream mound to remove any trapped air.
• Seal the edges of the 2 layers by pressing the top edge into the bottom edge.
• This will keep the almond cream from running out as it bakes.
• Use a sharp knife to give the circle a fluted edge.
• It should look like a flower when finished.
• Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center of the almond cream mound.
• This will allow steam to escape during baking.
• This dessert usually has a classic pattern scored into its top.
• If you would like to try it, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound.
• Repeat this line every 1/2-inch around the circumference of the mound, but be careful not to cut through the top layer and into the almond cream.
• Let the pithivier rest in the refrigerator for 1 hour before baking.
• (At this point, you can wrap the pithivier well in plastic wrap and freeze for up to 2 weeks.
• Let it thaw in the refrigerator or in your backpack before baking.)
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake the pithiviers until it begins to brown slightly, about 20 minutes.
• Meanwhile, prepare the glaze: Stir together the corn syrup and water.
• Remove the pithivier from the oven and brush it well with the corn syrup mixture.
• This adds sweetness, enhances the color, and gives it a crispy crust.
• Lower the oven 20 degrees and continue to bake until well risen and evenly browned, about another 15 minutes.
• The baked pithivier should be flaky and tender, and the almond cream center still moist.
• Remove the baking sheet from the oven and let cool on a wire rack.
• The pithivier is best when served while it is still slightly warm.
• Use a serrated knife to slice it.
• I can't tell you how long the baked Pithivier can be stored because I never have any leftovers!
• It is possible to buy almond flour (use 1 cup if you do) but it just as easy to make your own.
• Place the slivered almonds (no skin preferred) and granulated sugar into the food processor.
• Pulse until the almonds and sugar reach the consistency of flour.
• It is best to pulse because the heat of the blade will cause the release of the oil from the almonds.
• Mix in the flour.
• Mix in the butter.
• Add the egg and mix until the mixture becomes light and creamy.
• Do not overmix or the gluten in the flour will overdevelop and the almond cream will lose its delicate texture when baked.
• Yield: 1 3/4 cups
• If you invite me to your house for dinner, this is probably the dessert I will bring.
• I get around town on my Rollerblades.
• When invited to dinner, I put a frozen pithivier in my backpack and I'm out the door.
• My friends are usually pretty disappointed when they see this flat, unbaked disk of dough.
• I smile and tell them to be patient.
• As the pithivier bakes, its mouth-watering aroma interrupts the conversation.
• By the time we finish dinner, the pithivier is done.
• What comes out of the oven is a beautiful golden brown dessert that is eight times its original height.
• My friends cannot believe the transformation.