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Almond Cream Pithiviers
Elegant almond cream pithiviers, made with homemade or store-bought puff pastry. A light rum‑flavored filling, decorated with a daisy pattern and glazed with cane syrup. Ideal for special occasions or a refined dessert.
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Critical Success Points
- • Soften the butter without melting it
- • Beat the almond cream 4‑5 minutes to aerate it
- • Chill in the refrigerator 10‑12 hours
- • Properly seal the edges of the pithiviers
- • Score the centre and mark the pattern before baking
- • Initial bake at 200 °C then reduce to 180 °C
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Rum is flammable; avoid any contact with flames.
- • Use the knife carefully when cutting the daisy pattern.
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