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Recipe · Loire Valley
Pithiviers à la frangipane
Puff pastry almond cream pie
⏱ 75 minServes 8Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
2rounds all-butter puff pastry
For the frangipane: 150 g / 1½ cups almond flour100 g (7 tbsp) softened butter, 100 g (½ cup) sugar, 2 eggs, 1 tablespoon rum, 1 tablespoon cornstarch
1egg yolk
1fava beansoptional, for Epiphany
- 2 rounds all-butter puff pastry
- For the frangipane: 150 g / 1½ cups almond flour 100 g (7 tbsp) softened butter, 100 g (½ cup) sugar, 2 eggs, 1 tablespoon rum, 1 tablespoon cornstarch
- 1 egg yolk
- 1 fava beans optional, for Epiphany
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the frangipane: beat the butter and sugar, then add the eggs, almond flour, cornstarch and rum.Making it from scratch? See the puff pastry — ≈ 45 min
- Lay one pastry round on a lined baking sheet.
- Spread the frangipane in the center, leaving a 3 cm (1¼ in) border.
- Hide the charm in it.
- Moisten the edges, cover with the second round and seal by notching the edges.
- Chill for 30 minutes.
- Brush with egg yolk and score a rosette pattern with the back of a knife.
- Cut 4 small steam vents.
- Bake for 35 minutes at 200°C (400°F) until glossy and golden.
- Serve warm: this is the traditional Epiphany cake of the Orléans area.
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