Pithiviers

Name: Pithiviers
Total time: 90 min
Yield: Serves 8
Cuisine: Loire Valley
Ingredients: 2 sheets of all-butter puff pastry; 150 g (1½ cups) fine almond flour; 150 g (¾ cup) granulated sugar; 150 g (5 oz) softened unsalted butter; 3 whole eggs; 1 tbsp dark rum; 1 charm (fève); 1 egg yolk; 1 tbsp syrup

Almond cream puff pastry pie

⏱ 90 minServes 8Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

2sheets of all-butter puff pastry
150 g (5 oz)fine almond flour
150 g (5 oz)superfine sugar
150 g (5 oz)softened unsalted butter
3whole eggs
1 tbspdark rum
1fava beans
1egg yolk
1 tbspsyrup

2 sheets of all-butter puff pastry
150 g (5 oz) fine almond flour
150 g (5 oz) superfine sugar
150 g (5 oz) softened unsalted butter
3 whole eggs
1 tbsp dark rum
1 fava beans
1 egg yolk
1 tbsp syrup

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large 2 L (2 qt) stainless-steel bowl

1 sturdy hand whisk

1 baking sheet (40 × 30 cm / 16 × 12 in)

1 silicone pastry brush

1 sharp knife (20 cm / 8 in blade)

1 fan oven (200 °C / 400 °F)

1 silicone spatula

1 roll of parchment paper

1 round cutter (24 cm / 9½ in)

03 — Method

Make the almond cream: beat the softened butter with the sugar, then add the eggs one at a time and the almond flour.Making it from scratch? See the puff pastry — ≈ 45 min
Stir in the rum with a spatula until perfectly smooth.
Cut a 24 cm (9½ in) disc of puff pastry, place it on the lined sheet and spread the almond cream over it, leaving a 2 cm (¾ in) border.
Brush the border with water, lay the second disc on top and press the edges with damp fingers to seal.
Scallop the edge with the back of a knife, brush with egg yolk and score a rosette pattern on top.
Chill 30 minutes so the pastry shrinks less, then brush with egg yolk again.
Bake 35 minutes at 200°C (400°F) convection, then brush with hot syrup as soon as it comes out for a glossy finish.