Pithivier Recipe
I absolutely love this recipe because it brings back nostalgic childhood memories with its buttery, flaky puff pastry and rich almond filling, creating a melt-in-your-mouth goodness that’s impossible to resist. Plus, the subtle hint of brandy gives it an elegant twist, making it perfect for impressing friends at a weekend brunch or just indulging in a cozy night at home.
A classic Pithivier is all about powerful flavors and contrasting textures for me. I take 400g of puff pastry and make a rich filling with 250g of ground almonds, 100g of softened unsalted butter, and 100g of caster sugar.
The result is a magnificent indulgence. To take it to the next level, I use a generous splash of brandy and a few drops of almond extract for exceptional aroma.
Beaten egg wash takes care of the golden color, the shine, and the crispy, flaky finish. Not only is the taste superb, but this also packs in a punch of protein, fiber, and good fats—making it a beautiful treat that I love to enjoy and share!
Ingredients
Puff Pastry:
High in carbohydrates, provides a crispy, crumbly bottom.
Ground Almonds:
Rich in protein and heart-healthy fats, it brings a nutty flavor.
Unsalted Butter:
Source of fat, supplies opulence and wetness.
Caster Sugar:
A fine texture that makes the filling perfectly sweet.
Eggs:
The ingredients hold together, and add richness and structure.
Almond Extract:
Strengthens almond flavor, aromatic essence.
Brandy:
Infuses depth and warmth, elevates flavor profile.
Ingredient Quantities
- 400g puff pastry
- 1 egg, beaten (for egg wash)
- 250g ground almonds
- 100g unsalted butter, softened
- 100g caster sugar
- 2 large eggs
- 1 tsp almond extract
- 50g plain flour
- 1 tbsp brandy
- Pinch of salt
Instructions
1. The baking sheet should be lined with parchment paper, and the oven should be preheated to 200°C (400°F).
2. Puff pastry should be rolled to about 5mm thickness and then cut into two large circles. A plate makes a great cutting guide for even sizing.
3. In a bowl, mix the room-temperature butter and superfine sugar together until they are smooth and fluffy.
4. Add the almonds, flour, and salt to the butter mixture and combine well.
5. Incorporate the two large eggs, one at a time, beaten well with a fork. After each addition, mix thoroughly enough to achieve an even consistency. Follow with the almond extract and brandy. Stir until the two are fully incorporated into the mix.
6. Put one circle of puff pastry on the baking sheet and evenly spread the almond mixture over it, leaving a 2cm (about 3/4 inch) border around the edge.
7. Using a pastry brush, apply some of the beaten egg to the edge of the first pastry circle. Lay the second pastry circle on top and press the two together so that they form a seal along the edge.
8. Using the back of a knife, gently score a decorative pattern on the top pastry. Be careful not to cut through.
9. With the remaining beaten egg, brush the entire surface to create a golden finish.
10. Preheat the oven to 375 degrees Fahrenheit. Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown. Allow to cool slightly before serving.
Equipment Needed
1. Baking sheet
2. Parchment paper
3. Rolling pin
4. Bowl
5. Mixing spoon or spatula
6. Knife
7. Pastry brush
8. Plate (as a cutting guide)
9. Fork
10. Oven
FAQ
- Q: Can I make the puff pastry from scratch?Q: Can you make puff pastry from scratch for a more homemade touch? A: Yes, you can, but making it from scratch takes quite a while and requires a number of steps. Using puff pastry made in a factory, on the other hand, is a real shortcut, saves you time, and promises delicious results in whatever dish you’re making.
- Q: How do I ensure the filling doesn’t leak during baking?A: Make certain that you seal the pastry’s edges well and truly by pressing them together after applying the egg wash to the edges.
- Q: Can I substitute brandy with another ingredient?You may, indeed, use an equal amount of orange juice in place of brandy or simply leave it out if you wish.
- Q: How do I store the Pithivier if I have leftovers?Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat the individual slices in the oven prior to serving.
- Q: Can I prepare the filling in advance?You can prepare the filling and store it in the refrigerator for two days before you’re ready to assemble the Pithivier.
- Q: Is there a vegan alternative for this recipe?A: Vegan puff pastry is an option; otherwise, use vegan butter in place of regular butter and a flax egg in place of a hen’s egg for a vegan alternative.
Substitutions and Variations
To make puff pastry: You may substitute gluten-free puff pastry in this recipe.
To prepare the ground almonds: Use ground hazelnuts or ground pistachios as a substitute.
For the unsalted butter: Use margarine or a plant-based butter for a dairy-free option.
For the brandy: Use rum or a tablespoon of orange juice for a non-alcoholic substitute.
For caster sugar: Employ granulated sugar or superfine sugar.
Pro Tips
1. Chill the Pastry: Before rolling out your puff pastry, ensure it is well-chilled. This makes it easier to handle and helps prevent it from becoming sticky. After assembling the pastry, you can also chill it briefly in the refrigerator, which will enhance its flakiness when baked.
2. Prevent Filling from Leaking: To ensure a tight seal between the two pastry circles, lightly moisten the edges with water before pressing them together. You can also use a fork to gently crimp the edges for added security.
3. Control Baking Temperature: Double-check your oven temperature. Make sure to start at 200°C (400°F) as mentioned for a crisp start, then adjust to 190°C (375°F) if necessary to avoid burning, particularly if using a fan-assisted oven.
4. Almond Mixture Consistency: Make sure the butter is thoroughly softened before beating with the sugar for the almond filling. This will ensure a smooth and even mixture, which will bake evenly and create a pleasant texture.
5. Decorative Scoring: When scoring the top of the pastry, use gentle, sweeping motions with the knife blade angled sideways. This method will help prevent you from cutting too deeply, preserving the integrity of the top layer for that professional finish.
Pithivier Recipe
My favorite Pithivier Recipe
Equipment Needed:
1. Baking sheet
2. Parchment paper
3. Rolling pin
4. Bowl
5. Mixing spoon or spatula
6. Knife
7. Pastry brush
8. Plate (as a cutting guide)
9. Fork
10. Oven
Ingredients:
- 400g puff pastry
- 1 egg, beaten (for egg wash)
- 250g ground almonds
- 100g unsalted butter, softened
- 100g caster sugar
- 2 large eggs
- 1 tsp almond extract
- 50g plain flour
- 1 tbsp brandy
- Pinch of salt
Instructions:
1. The baking sheet should be lined with parchment paper, and the oven should be preheated to 200°C (400°F).
2. Puff pastry should be rolled to about 5mm thickness and then cut into two large circles. A plate makes a great cutting guide for even sizing.
3. In a bowl, mix the room-temperature butter and superfine sugar together until they are smooth and fluffy.
4. Add the almonds, flour, and salt to the butter mixture and combine well.
5. Incorporate the two large eggs, one at a time, beaten well with a fork. After each addition, mix thoroughly enough to achieve an even consistency. Follow with the almond extract and brandy. Stir until the two are fully incorporated into the mix.
6. Put one circle of puff pastry on the baking sheet and evenly spread the almond mixture over it, leaving a 2cm (about 3/4 inch) border around the edge.
7. Using a pastry brush, apply some of the beaten egg to the edge of the first pastry circle. Lay the second pastry circle on top and press the two together so that they form a seal along the edge.
8. Using the back of a knife, gently score a decorative pattern on the top pastry. Be careful not to cut through.
9. With the remaining beaten egg, brush the entire surface to create a golden finish.
10. Preheat the oven to 375 degrees Fahrenheit. Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown. Allow to cool slightly before serving.