My selection :
"Puff pastry Pithiviers" Recipe
Whether you're a beginner or a professional pâtissier, the pithiviers cake is easy to make at home, once we let you in to the secret of this authentic recipe.
2 rolls of puff pastry
500g ground almonds
Make the filling with the ground almonds, sugar and butter mixed together (make sure it is well mixed). Add the eggs and flavour with a little vanilla powder and rum. Place the filling in the pastry circles. Press on the rims so that they are well stuck together, cut the edges, glaze the surface and make some grooves with a knife. Cook at 240°C and reduce to 200°C when it puffs up. Cook for 35 minutes. Serve warm.
"Pithiviers fondant" Recipe
500 g ground almonds
500 g caster sugar
500 g butter
3 cl rum
Mix the ground almonds, sugar and add the butter. Gradually add the eggs. Add the rum. Pour into a pie dish. Cook in a slow-oven at 200° for 30-35 minutes. Remove from dish, and leave to cool. Ice the cake with an icing (icing sugar, glucose, water) and decorate with candied fruit (cherries and angelica).
Soaking : 2 hours
Preparation time : 30 minutes
Cooking time : 25 minutes
Ingredients (serves 4) :
- 50g ground almonds
- 150 granulated sugar
- 3 egg yolks
- 100g softened butter
- a pinch of salt
- 2 rolled-out puff pastries (24 cm in diameter and 6-8mm thick)
- 250g pitted cherried
- 5cl Poire d'Olivet brandy
Recommended wine :
A Layon wine, a mellow Vouvray wine
The Recipe :
Marinade the cherries in the pear brandy for 2 hours in a covered container.
Prepare a cream mixture by adding 150g sugar and the ground almonds. Add 2 of the egg yolks, one by one, then the 100g of soft butter and a pinch of salt. Whisk until the mixture is smooth.
Leave to stand for a while in the fridge.
Spread out the puff pastry onto a tray (which has been greased and floured).
In the middle of the tray, place the creamy almond mixture (with the well-drained cherries).
Using a paintbrush and water, brush the edges of the puff pastry and place the second puff pastry on top of the first, making sure that they are the same size.
Join the edges together well, so that the cream doesn't run between them whilst in the oven.
Using a paintbrush, glaze the top with the final egg yolk, without letting it run between the pastries, which would stop the cake from rising.
Using the cutting edge of a small knife, decorate the top with little circular arcs, starting in the middle and working your way outwards.
Make 5 small holes using the point of the knife and cook for 25 minutes in a preheated oven at 180 degrees.
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