adapted from Jacques Torres
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!
No comments:
Post a Comment