Recipe For Pithivier
This cake can be made in advance and is perfect served with an afternoon espresso
Ingredients
- 50 g butter
- 50 g fructose
- 3 egg yolks
- 20 g tapioca flour
- 50 g ground almonds
- 15 mls amaretto
- 250 g puff pastry divided
- Flour for dusting
for the egg wash
- 1 egg yolk
- 2.5 mls water
Method
- Place the butter into a bowl
- Cream using a spatula
- Add the fructose and mix in
- Add one egg yolk at a time, mixing until completely incorporated
- Add the flour, almonds and amaretto
- Mix until completely combined
- Place into the fridge for 30 minutes
- Weigh out 100g puff pastry
- Turn onto a lightly floured surface
- Roll into a 20cm circle
- Place onto a baking tray
- Spread the almond mixture onto the pastry, leaving a 1cm gap around the edge
- Place the egg yolk and water into a bowl for the egg wash
- Whisk together
- Brush the egg wash onto the pastry edge
- Roll out the balance of the pastry into a 20cm circle
- Place on top of the almond covered pastry, lining up the edges
- Seal the edges completely
- Scallop the edge using a knife
- Score the top
- Brush on the egg wash over the top of the pastry
- Place into the fridge while you preheat the oven
- Preheat the oven to 200° Celsius
- Bake for 25 minutes
- Remove from the oven and place the baking tray onto a wire rack to cool