Pithiviers (French puff pastry with almond paste filling)
This cake is a speciality from the region around the city of Orléans. It is puff pastry filled with frangipane (almond paste).
Be the first to make this!
100g butter, softened
2 egg yolks
100g ground almonds
2 tablespoons rum
1 (375g) packet ready rolled puff pastry
1 egg yolk
1 tablespoon icing sugar
Method Prep:15min › Cook:31min › Ready in:46min
Preheat your oven to 200 C / Gas 6. Line a baking tray with greaseproof paper.
In a bowl beat butter and sugar. Add 2 egg yolks, almonds and rum and mix till smooth.
Cut out two equally sized circles of puff pastry. Place a first sheet on the baking tray and pierce several times with a fork. Spread with the almond paste, leaving 2cm uncovered around.
Brush the uncovered portion with a little water and cover with the second puff pastry sheet. Seal the edges.
Using a sharp knife, cut the sides in a decorative pattern.
Then cut decorative lines on the surface of the pastry but do not cut all the way through.
Brush with egg yolk and bake for 10 minutes, then reduce oven temperature to 180 C and bake for a further 20 minutes.
Remove from the oven and dust with icing sugar.
Turn on your oven grill or increase the oven temperature to the maximum and place the cake under the grill until a golden and shiny crust forms, about 1 to 2 minutes. Make sure not to burn it, which can happen very quickly.