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Pithiviers with almond cream
A Pithiviers, a variant of the king cake, made with homemade puff pastry and a rich almond cream. The dough is laminated in several turns, the filling is prepared by hand, then the cake is decorated in a sun shape and glazed with a shiny syrup.
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Critical Success Points
- • Mix the détrempe without overworking
- • Match the temperature of the butter and the détrempe (18‑19 °C)
- • Observe the refrigeration rest times between each turn
- • Brush the edge with water, not egg, to ensure a good seal
- • Properly seal the two discs before cutting the pattern
- • Do the two glazes separated by a 20‑minute rest
- • Create small openings (vents) to allow steam to escape
Safety Warnings
- • Handle the very hot oven (190°C).
- • The syrup is very hot, avoid burns.
- • The almond cream mixture contains a raw egg; follow hygiene rules.
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