Recipe for “pithiviers feuilleté”

Whether you are an occasional cook or an expert cake-maker, your oven should have no trouble turning out Pithiviers fondant, whose authentic recipe you will find below.

You need :
600 g of puff pastry,
400 g of almond cream,
50 g of icing sugar,
1 egg.

Spread the almond cream between two rounds of puff pastry. Press down around the edges to seal in th cream. Glaz the upper surface with egg and cut  patterns in with a knif . Cook at 240º and turn the heat down to 200º as soon as it swells up. Cook for 35 minutes. Serv warm. Bon appétit !