pithivier

Recette Dessert Recette du vrai "pithiviers fondant" - Recette Ptitchef

Recette du vrai "pithiviers fondant"

200 g de poudre d'amandes

200 g de sucre

200 g de beurre

g de farine

oeufs

cuillère à soupe de rhum

200 g sucre glace

blanc d'oeufs

fruits confits cerise et angélique pour la décoration

Dans un saladier, mélanger les amandes et le sucre et incorporez toujours en fouettant les oeufs, un à un et ajouter la farine le beurre et l'eau d'oranger battez encore jusqu'à obtenir une pâte très sableuse.

Verser le tout dans un moule de votre choix,enfourner à mi-hauteur laisser cuire à 200°C pendant environ 30 minutes. Si le pithiviers brunit trop vite, protéger sa surface avec une feuille daluminium ,vérifiez la cuisson avec un couteau.

Préparation le glaçage : Fouettez le sucre glace et les blancs d'oeufs.

Après cuisson glacer le pithiviers avec une spatule et décorer-le avec des fruits confits ré-enfourner et faites sécher et durcir le glaçage en plaçant le gâteau à four très très doux pour environ 5 minutes.

Faites glisser le pithiviers sur une grille et le laisser tiédir avant de le servir c'est un régal.

Serve our moreish mushroom bourguignon pithivier as a vegan main course. Ideal for a special occasion such as Christmas, it's full of deep flavours

Mushroom bourguignon pithivier

chestnut mushrooms

portobello mushrooms

vegetable oil

shallots peeled, trimmed and quartered lengthways

carrot

thyme leaves

garlic

tomato purée

flour

milliliters red wine (check it's vegan)

vegetable stock

vegan puff pastry block

milk

Cook the mushrooms in a large saucepan, covered, for 5 mins. Remove the lid so the liquid can evaporate, about 15 mins. Add the oil and fry the mushrooms for 5-6 mins until golden. Remove to a bowl with a slotted spoon, leaving any excess oil behind, and set aside.

Fry the shallots for 6-8 mins until beginning to brown, then add the carrot, thyme leaves and garlic, and fry for 1 min. Add the tomato purée and flour, mix well and cook for 1-2 mins. Pour in the wine, stir and simmer for 3-4 mins until the alcohol has evaporated.

Pour in the stock and cook for 15-20 mins more until the shallots and carrots are almost tender. Return the mushrooms to the pan and cook for 10-15 mins more until everything is cooked through, the liquid has almost evaporated and the sauce is thick. It’s important that you cook the liquid down until thick, or it will be difficult to shape later. Remove from the heat and leave to cool for 1 hr until cold. You can make the filling up to three days ahead and chill.

Heat the oven to 200C/180C fan/gas 6. Cut off a third of the pastry block and roll out on a lightly floured surface to a 5mm-thick square. Put on a sheet of baking parchment. Spoon the cooled veg mixture into the centre piling it up high. Roll out the larger pastry block as before, ensuring the square is enough to cover the base. Brush the exposed pastry on the base around the mushroom filling with soya milk, then lay the larger pastry square on top to enclose the filling. Press around the edges to seal, then trim the edges so you end up with an 18cm circle with the filling in the middle. Score lines or patterns into the top of the pastry, being careful not to cut all the way through. Brush all over with soya milk, then bake for 30-40 mins until the filling is hot and the pastry is puffed up and golden.

This Pithivier recipe, also known as Galette de Rois, is a delicious French puff pastry pie dessert filled with frangipane or sweet almond.

Pithivier Recipe

puff pastry

heavy cream

unsalted butter

sugar

almond flour

tsp all-purpose flour

1½ tsp Nielsen-Massey’s pure lemon paste

½ tsp Nielsen-Massey’s pure almond extract

salt

Step 1.1

Line a baking sheet with parchment or a Silpat.

Step 1.2

Unfold pastry sheet on a lightly floured surface or Silpat. If pastry cracks when unfolding, sprinkle the crack with water and press the edges together to seal. If necessary, use a rolling pin to roll the pastry sheet to 9 inches wide.

Step 1.3

Cut pastry sheets into two 9-inch circles. (Use a round 9-inch cake pan as a guide.) Place one puff pastry round on the parchment lined baking sheet and place a sheet of parchment on top.

Step 1.4

Place the second pastry round on top of the parchment. Put the baking sheet in the refrigerator while you make the frangipane.

Step 2.1

In a mixing bowl, cream together the butter and sugar on medium speed until light and fluffy, which takes about 3 minutes. Add the almond flour and beat on medium speed until thoroughly blended, which will be about 1 minute.

Step 2.2

Add the egg and mix on low speed until blended. Add the all-purpose flour, lemon paste, almond extract, and salt, and beat just until combined. Refrigerate until ready to use.

Step 3.1

Remove one pastry round from the refrigerator. On a lightly floured surface or Silpat, use a piping tip or any sharp kitchen tool to cut a 1 inch circle or hole in the center of the round.

Step 3.2

Using a small paring knife, starting from the center of the hole, score a sun-ray decorative pattern on the top round. You only want to cut through the top layers of the pastry.

Step 3.3

Don’t cut it all the way through the pastry. Return pastry to the refrigerator while oven preheats.

Step 3.4

Step 3.5

Remove both pastry rounds from the refrigerator. Place the bottom round on parchment paper or Silpat in the center of the baking tray.

Step 3.6

In a small bowl, whisk together the egg yolk and the heavy cream to create an egg wash. Brush a 1-inch border on the bottom round with the egg wash.

Step 3.7

Be careful not to let the egg wash drip down the sides, which could interfere with the puff pastry rising during baking.

Step 3.8

Place the frangipane in the center of the bottom round. Carefully center the top round on top of the frangipane. Use your fingers to gently seal the edges of the top round to the bottom round.

Step 3.9

With the back of a knife, score the outer edge of the pastry at regular intervals to create a scalloped edge.

Step 3.10

Using a pastry brush, brush the entire top of the pastry with the remaining egg wash. Be careful not to let the egg wash drip down the sides, which could interfere with the puff pastry rising during baking.

Step 3.11

Bake until puffed and golden brown, which takes about 45 to 50 minutes.

Step 3.12

Transfer Pithivier to a wire rack, and let cool at least at least 1 hour before serving. If desired, sprinkle with powdered sugar.

Step 3.13

Pithiviers are best served the day they are baked. However, keep it in an airtight container on the counter for up to 2 days. To refresh it, bake it at 300 degrees F for 5 to 8 minutes before serving.

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