pithivier

adapted from Jacques Torres

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for the Pithivier:

1/2 recipe almond cream 

store bought Puff pastry

for the egg wash:

2 large egg yolks

1 large egg

1/4 cup whole milk

for the glaze:

1/4 cup light corn syrup

1 1/2 tablespoons water

Directions:

Prepare the almond cream, place it in a pastry bag with a large opening (no tip) and set aside.

Almond Cream:

1 cup slivered almonds (no skin preferred)

1/2 cup plus 2 tablespoons granulated sugar

1/4 cup all-purpose flour

1/2 cup plus 1 tablespoon unsalted butter at room temperature

1 large egg

To make the almond flour (it is possible to buy almond flour, use 1 cup if you do, but it is just as easy to make your own). Place the slivered almonds and granulated sugar into the food processor. Pulse until the almonds and sugar reach the consistency of flour. It is best to pulse because the heat of the blade will cause the release of the oil from the almonds. 

Mix in the flour. Mix in the butter. Add the egg and mix until the mixture becomes light and creamy. Do not over mix or the gluten in the flour will overdevelop and the almond cream will lose it's delicate texture when baked. Makes 1 3/4 cups.

Prepare the Pithivier:

Cut the puff pastry in half and roll each half into an 8 1/2 inch circle. Each circle will be about 1/8 inch thick. Place one of the circles on a parchment-lined baking sheet. Pipe a 5 inch diameter mound of almond cream in the center of the circle. The mound should be about 1 inch high.

Prepare the egg wash: 

Whisk together the egg yolks, whole egg and milk in a small bowl until well combined. 

Putting it together:

Lightly brush the remaining 1 1/2 inch rim of pastry circle with the egg wash. Place the second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to release any trapped air. Seal the edges of the two layers by pressing the top edge into the bottom edge. This will keep the almond cream from running out as it bakes. Use a sharp knife to give the circle a fluted edge, it should look like a flower when finished (or simply crimp the edges together with a fork). Use a sharp knife to pierce a 1/2 inch slit in the top layer at the center of the almond cream mound. This will allow the steam to escape during baking. 

The desert usually has a classic pattern scored into it's top. If you would like to try it, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound. Repeat this line every half inch around the circumference of the mound, but be careful not to cut through the top layer into the almond cream.

Let the Pithivier rest in the refrigerator for 1 hour before baking. (At this point, you can wrap the Pithivier well in plastic wrap and freeze for up to two weeks. Let it thaw in the refrigerator before baking.

Preheat the oven to 350*. Bake the pastry until it begins to brown slightly, about 20 minutes.

Meanwhile, while the pastry bakes,  prepare the glaze. Stir together the corn syrup and water. Remove the pastry from the oven and brush it well with the corn syrup mixture. This adds sweetness, enhances the color and gives it a crispy crust. Lower the oven temperature 20* (to about 230*) and continue to bake until well risen and evenly browned, about another 15 minutes. The baked Pithivier should be tender and flaky and the almond cream center still moist. Remove the baking sheet from the oven and let it cool on a wire rack. The Pithivier is best when served while it is still slightly warm. Dust with sifted confectioner's sugar and cut with a serrated knife. 

bon appitete!