Pithiviers is the name of the galette des rois (twelfth night cake) in France. Here made with a frangipane cream which is a mixture of almond cream (2/3) with a pastry cream (1/3).
For a 24/26 cm diameter pithiviers.
The Puff Pastry :
- about 500 gr puff pastry.
You can buy it but you can also do it yourself, believe me it's not that hard.
Follow the recipe and steps there : click!
The Frangipane Cream :
Prepare the pastry cream.
- 125 gr milk
- 1 egg yolk
- 20 gr sugar
- 15 gr flour
- 1/2 tsp natural vanilla flavor (liquid or powder)
Heat up the milk. Mix well the yolk with the sugar, then add the flour. Mix again. Pour the milk over the previous mixture, whip quickly and put this mixture back in the sauce pan. Cook for 2 minutes, whipping all the time and until it gets thick.
Place the cream in the bowl and blend in the vanilla flavor. Leave to cool down for 10 minutes and reserve in the fridge.
Prepare the almond cream.
- 80 gr butter (softened)
- 80 gr sugar
- 80 gr ground almonds (previously roasted if possible)
- 1 whole egg
- 1 tbsp rum (optional)
- 1 tsp bitter almond flavor
Softened the butter and beat it with the sugar, then add the egg, whip until homogeneous.
Add the ground almonds, mix again until well combined...
Take the pastry cream out of the fridge and whip it with the almond cream until smooth. Reserve.
The Assembly :
Roll out the puff pastry 3 mm thick and cut two discs (24 or 26 cm diameter) out of it.
Spread one of the disc with the frangipane cream (about 1,5 thick), leave 3 cm free to stick the other disc. Brush this space with egg and place the second disc of puff pastry. Avoid air bubbles, press the edge lightly to seal.
Brush a first time with a mixture of egg, water and sugar and put in the fridge for 30 minutes to 1 hour. Then brush it a second time and apply some decorative scores with a sharp knife (or better, a razor blade).
Don't forget to make a small hole in the center before to bake, it'll let escape the steam. Put in preheated oven. 10 minutes at high temperature (like 200°C) and 20 to 30 minutes more at medium temperature (like 160°C).
When done, get it out of the oven and brush the top right away with a sugar syrup (25 gr water + 25 sugar previously boiled and cold down)
The scores are up to you, unleash your imagination !
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