📝 About This Recipe
Originating from the town of Pithiviers in the Loiret department of France, this majestic puff pastry dome is a masterpiece of French confectionery. It features layers of buttery, shatteringly crisp puff pastry that encase a rich, velvety almond frangipane scented with dark rum and vanilla. Its signature scalloped edges and intricate spiral scoring make it as visually stunning as it is delicious, representing the pinnacle of traditional laminated pastry craft.
🥗 Ingredients
The Pastry Shell
- 500 grams All-butter Puff Pastry (high-quality store-bought or homemade, chilled)
- 2 tablespoons All-purpose flour (for dusting the work surface)
Almond Frangipane Filling
- 100 grams Unsalted butter (softened at room temperature)
- 100 grams Superfine sugar (also known as caster sugar)
- 100 grams Almond flour (finely ground blanched almonds)
- 2 large Whole eggs (at room temperature)
- 1 tablespoon Dark rum (optional, for depth of flavor)
- 1 teaspoon Vanilla bean paste (or pure vanilla extract)
- 1/4 teaspoon Almond extract (for a classic Marzipan-like aroma)
- 1 pinch Fine sea salt
Glaze and Finish
- 1 large Egg yolk (mixed with 1 tsp water for egg wash)
- 1 tablespoon Powdered sugar (for dusting before the final bake)
👨🍳 Instructions
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1
In a medium bowl, cream together the softened butter and superfine sugar until light and fluffy using a whisk or electric mixer.
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2
Add one egg at a time to the butter mixture, beating well after each addition. Stir in the almond flour, rum, vanilla, almond extract, and salt until a smooth paste forms. Cover and chill the frangipane for at least 30 minutes to firm up.
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3
On a lightly floured surface, roll out your puff pastry to a thickness of about 3-4mm. Cut out two circles: one 9-inch (23cm) diameter and one 10-inch (25cm) diameter. Use a plate as a guide for clean edges.
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4
Place the smaller 9-inch circle on a baking sheet lined with parchment paper. This will be the base of your Pithivier.
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5
Spoon the chilled frangipane into the center of the base circle. Spread it out evenly, leaving a 1-inch (2.5cm) border around the edge clear of filling.
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6
Lightly brush the exposed border with cold water or a tiny bit of egg wash. Be careful not to let liquid drip down the sides, as this can 'glue' the layers and prevent the pastry from rising.
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7
Carefully drape the larger 10-inch pastry circle over the filling. Press down firmly around the edges to seal the two layers together, ensuring no air bubbles are trapped inside.
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8
Using the back of a small knife or a scalloped cutter, create a decorative 'festooned' edge by pushing the pastry inward every half-inch. This helps reinforce the seal while adding elegance.
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9
Brush the top of the pastry with the egg wash. Place the Pithivier in the refrigerator for 30 minutes to chill and set the shape.
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10
Preheat your oven to 400°F (200°C). Remove the pastry from the fridge and apply a second coat of egg wash for a deep golden finish.
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11
Using the tip of a sharp paring knife, score a spiral pattern starting from the center and curving out to the edges. Be careful to only cut through the surface skin of the pastry, not all the way through. Poke a small hole in the very center to allow steam to escape.
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12
Bake for 15 minutes, then reduce the oven temperature to 350°F (180°C). Continue baking for another 25-30 minutes until the pastry is deeply bronzed and puffed high.
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13
Optional: For a professional shine, dust the top with powdered sugar 5 minutes before the end of baking and return to the oven to caramelize.
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14
Transfer to a wire rack and allow to cool for at least 20 minutes before slicing. This allows the frangipane to set so it doesn't run when cut.
💡 Chef's Tips
Always use 'all-butter' puff pastry for the best flavor and lift; vegetable shortening versions won't have the same melt-in-the-mouth quality. When scoring the top, use a very sharp knife and a light hand to avoid cutting through to the filling. Ensure your frangipane is chilled before assembly; if it's too soft, it will spread and leak out of the pastry during baking. If the pastry seems to be browning too quickly, loosely tent it with aluminum foil for the final 15 minutes of baking. For a nut-free version, you can substitute the almond flour with ground sunflower seeds or finely ground pumpkin seeds.
🍽️ Serving Suggestions
Serve warm with a dollop of Crème Fraîche to balance the sweetness of the almond filling. Pair with a glass of chilled Sauternes or a late-harvest Riesling for a decadent dessert experience. Accompany with a side of tart raspberry coulis or fresh poached pears to cut through the buttery richness. A simple cup of strong Earl Grey tea makes for a perfect afternoon 'Goûter' pairing. For a modern twist, serve with a scoop of salted caramel gelato.