Almond Cream Pithiviers

Ingredients

• 100 g Unsalted butter (Softened, not melted)
• 100 g Caster sugar
• 1 Whole egg
• 1 Extra egg yolk
• 150 g Almond powder (Fine, no pieces)
• 15 ml Rum (optional) (Adds flavor, otherwise omit the compensatory flour)
• 30 g All‑purpose flour (To compensate for the rum liquid)
• 2 sheets Puff pastry (Approximately 250 g each, thawed if frozen)
• 1 Egg for glazing (Beaten with a fork)
• 30 ml Cane syrup (For final glaze)

Instructions

1. Soften the butter

   Leave the butter at room temperature for several hours or gently heat it in the microwave in 5‑second intervals until it is pliable but not melted.

   Time: PT10M

2. Cream the butter and sugar

   In the bowl, beat the softened butter with the caster sugar for 1 minute until the mixture is pale and airy.

   Time: PT1M

3. Incorporate the whole egg

   Add the whole egg and mix for 1 minute until fully incorporated.

   Time: PT1M

4. Add the extra egg yolk

   Pour in the extra egg yolk and continue mixing for 1 minute.

   Time: PT1M

5. Mix the almond powder

   Add the almond powder and beat for 4 to 5 minutes until the cream becomes light and increases in volume.

   Time: PT5M

6. Incorporate the rum and flour

   Pour the rum (if using) then the flour, mix for 1 minute to obtain a homogeneous cream.

   Time: PT1M

7. Prepare the puff pastry discs

   Cut two identical pieces of puff pastry. Roll each piece into a square, trim the corners and roll with a rolling pin to form a disc at least 24 cm in diameter and 3‑4 mm thick. Cut a 20 cm circle in the centre and lightly mark the outline.

   Time: PT15M

8. Glaze the bottom disc and add the cream

   Beat an egg and, using a brush, glaze the edge of the 20 cm circle as well as the outer perimeter of the disc. Place the almond cream in the centre and spread it with a spoon up to the edge of the glaze.

   Time: PT5M

9. Assemble the top and decorate

   Place the second puff pastry disc, slightly larger, over the cream. Fold the edges to enclose the filling, gently press to seal. Re‑center the 20 cm circle, then, using a small knife, cut around the circle in a daisy shape. Remove the pastry trimmings.

   Time: PT10M

10. Chill in the refrigerator

    Transfer the pithiviers onto parchment paper and place it in the refrigerator for 10 to 12 hours so the pastry relaxes and the cream firms up.

    Time: PT12H

11. Bring to room temperature

    Remove the pithiviers from the refrigerator and let rest for 15 minutes before baking.

    Time: PT15M

12. First glaze

    Brush the top again with the beaten egg.

    Time: PT2M

13. Rest before second glaze

    Let rest for 10 minutes so the first glaze layer dries slightly.

    Time: PT10M

14. Second glaze

    Apply a second layer of beaten egg on top.

    Time: PT2M

15. Mark the pattern

    With the small knife, lightly draw lines from the centre to the edge, tilting the blade, without cutting the pastry.

    Time: PT2M

16. Pierce the centre

    Make a small incision in the centre of the pithiviers to let steam escape during baking.

    Time: PT1M

17. Bake

    Bake at 200 °C for 10 minutes, then lower to 180 °C and continue baking for 25‑30 minutes, watching the colour.

    Time: PT40M

    Temperature: 200°C then 180°C

18. Finishing and cooling

    Remove the pithiviers, place it on a rack and brush the top with cane syrup using a brush. Let cool on the rack before serving.

    Time: PT5M

Nutrition Facts

Calories

701

Protein

9.8 g

Carbohydrates

51 g

Fat

46 g

Fiber

2.5 g