Pithiviers with almond cream

Ingredients

• 250 g T55 Flour (For the détrempe)
• 100 g Melted butter (Unsalted butter, melted)
• 120 ml Warm water (Approximately 30 °C)
• 10 ml White wine vinegar (To activate the gluten)
• 5 g Fleur de sel (A pinch)
• 250 g 84% butter (or AOP Charente‑Poitou) (High-quality butter, very cold)
• 125 g T45 Flour (For the beurre manié)
• 150 g Room temperature butter (Butter at room temperature, for the almond cream)
• 150 g Granulated sugar
• 1 unit Egg (Whole egg, at room temperature)
• 150 g Almond powder (Ideally homemade from whole almonds)
• 15 ml Rum (optional) (A small splash, the alcohol evaporates during cooking)
• quelques gouttes ml Almond extract or vanilla powder (optional)
• 1 unit Egg yolk (For glazing)
• 10 ml Water (for brushing) (Cold water, no egg)
• 100 g Sugar (syrup) (For the finishing syrup)
• 100 ml Water (syrup) (For the finishing syrup)

Instructions

1. Prepare the détrempe

   In the stand mixer bowl, combine the fleur de sel, vinegar, and warm water. Add the melted butter then the T55 flour. Mix on low speed until a homogeneous dough forms, without overworking the dough.

   Time: PT10M

2. Rest the détrempe

   Form a ball, wrap in plastic film and place in the refrigerator for 30 minutes to firm up.

   Time: PT30M

3. Prepare the beurre manié

   Mix the 84% butter (or AOP Charente‑Poitou) at a very cold temperature with the T45 flour until a sandy dough forms. Roll the butter into a rectangle twice the size of the détrempe.

   Time: PT10M

4. Wrap the butter in the détrempe

   Place the beurre manié on the détrempe, ensure both are at the same temperature (18‑19 °C). Wrap everything in plastic film and refrigerate for 30 minutes.

   Time: PT15M

5. First double turn – rest

   Remove the dough from the refrigerator 20 minutes before working. On a floured surface, roll to 1 cm thickness, fold the two sides toward the center leaving a 1 cm margin, then fold the two sides over each other to form a rectangle. Remove excess flour. Wrap and refrigerate for 2 hours.

   Time: PT2H30M

6. Second double turn – rest

   Repeat the same procedure: remove 20 minutes before, roll, fold, fold again, then refrigerate for 2 hours.

   Time: PT2H30M

7. Third single turn

   Remove the dough 20 minutes before, roll it again and perform a single turn (fold the lower third under the middle third). No additional rest after this turn.

   Time: PT30M

8. Prepare the almond cream

   In a bowl, cream the room temperature butter with the sugar until a pale mixture forms. Add the egg, then incorporate the almond powder. Add the rum, almond extract or vanilla to taste. Mix until a homogeneous consistency.

   Time: PT15M

9. Cut the dough discs

   Divide the dough into two equal parts and roll each part into a square of about 27 × 27 cm. Set aside on parchment paper.

   Time: PT10M

10. Assemble the Pithiviers

    On the first disc, spread the almond cream leaving a border of about 2 cm. Brush the edge with cold water. Cover with the second disc and seal the edges by pressing with fingers or a fork. Cut the outer contour with a 24 cm cutter to form the “sun”. Brush the surface with egg yolk.

    Time: PT15M

11. Rest before second glaze

    Place the cake in the refrigerator for 20 minutes so the glaze sets.

    Time: PT20M

12. Second glaze

    Brush the Pithiviers again with egg yolk to achieve a nice shine.

    Time: PT5M

13. Baking

    Preheat the oven to 190°C. Bake the Pithiviers on a tray lined with parchment paper, place a baking weight (paper + another tray) to ensure even rise. Bake for 30 minutes until the pastry is well golden and crisp.

    Time: PT30M

    Temperature: 190°C

14. Prepare the syrup

    During baking, bring 100 ml water with 100 g sugar to a boil. As soon as it boils, let it boil for 2 minutes (temperature ≈110°C) then remove from heat.

    Time: PT5M

    Temperature: 110°C

15. Glaze the hot cake

    Immediately after removing from the oven, brush the Pithiviers with the hot syrup to achieve a glossy finish.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of T55 Flour: All-purpose flour
• Instead of Melted butter: Margarine
• Instead of White wine vinegar: Apple cider vinegar
• Instead of Fleur de sel: Fine salt
• Instead of 84% butter (or AOP Charente‑Poitou): 82% butter
• Instead of T45 Flour: All-purpose flour
• Instead of Room temperature butter: Soft margarine
• Instead of Granulated sugar: Cane sugar
• Instead of Egg: Organic chicken egg
• Instead of Almond powder: Ground almond
• Instead of Rum (optional): Rum flavoring
• Instead of Almond extract or vanilla powder (optional): Vanilla extract
• Instead of Egg yolk: Beaten whole egg
• Instead of Sugar (syrup): Powdered sugar

Equipment Needed

• Stand mixer or electric hand mixer
• Stainless steel bowl
• Rolling pin
• Pastry scraper
• Plastic wrap
• Parchment paper
• Baking sheet
• Chef's knife
• Ruler or measuring tape
• Kitchen brush
• Kitchen thermometer
• Oven
• Small saucepan
• Cooling rack

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use very cold butter and cut it into small cubes before mixing with the flour.
• Lightly dust with flour between each turn to prevent the dough from sticking.
• For perfect rise, place a baking weight (another tray) on the cake during baking.

Troubleshooting

Storage

Refrigerator: Store the Pithiviers wrapped in plastic wrap for 4 days in the refrigerator.

Freezer: Can be frozen for 1 month, well wrapped.

Room temperature: Consume the same day, otherwise keep refrigerated.

Make-Ahead Tips

• The puff pastry can be prepared 2 days ahead and frozen.
• The almond cream keeps for 2 days in the refrigerator, covered.
• The assembly can be done the day before; keep chilled before baking.