pithivier

Chef Philippe’s selected sweet Pithiviers encloses its own rum-flavoured almond cream between two pieces of prepared puff pastry. Scalloped edges and a sun-shaped pattern distinguish the pastry’s surface in his recipe.

Softened butter and sugar are whisked until creamy, then egg yolks, ground almonds and the selected rum are mixed in. The almond cream is held chilled while the puff pastry is divided in two.

The lower pastry sheet carries the almond cream at its centre. Its border is moistened, and the second rolled sheet covers the filling before the edges are pressed together and trimmed into a scalloped outline.

A separate yolk wash coats the top, and the back of a knife marks a sun pattern without cutting through the pastry. Baking begins at a higher oven heat before continuing at a lower temperature until the underside is golden.

The Pithiviers is brushed with cane-sugar syrup while still very hot from the oven. The syrup dries into a shiny film, completing this almond-filled, scallop-edged version.