Pithiviers, Scalloped Puff Pastry Pie Filled with Almond Cream

8 ingredients

14 steps

What you need

Restated from the original video

1
Beat the butter and sugar together with a spatula until smooth and creamy.
2
Stir in the ground almonds and the rum until even.
3
Mix in the eggs one at a time. Stir rather than whisk, so the almond filling does not take on air and puff up in the oven.
4
On a sheet of parchment, cut a 24 cm (9 1/2 in) circle from one sheet of pastry, rolling it a little larger first if needed.
5
Spoon or pipe the almond filling into a low dome on the pastry, stopping 2 cm (3/4 in) from the edge.
6
Brush the bare border with a little water. Cut a 26 cm (10 in) circle from the second sheet, rolling it out a little first if needed, and lay it over the top.
7
Press around the dome with your fingers to push out air and seal the two layers firmly together.
8
Slide the parchment onto a baking sheet and chill for 1 hour, so the pastry firms up and rises evenly.
9
Heat the oven to 200 °C (400 °F).
10
With a small knife, cut the outer edge into small curved notches all the way round, stopping short of the sealed ring.
11
Beat the yolk with the cream and brush it over the top, keeping it off the cut edges so the layers can rise.
12
With the tip of the knife, score curved lines from the centre to the edge without cutting through. Pierce a small hole in the centre to let steam out.
13
Bake until puffed and deep golden brown, 40-50 min. Lower the heat to 180 °C (350 °F) for the last 10 min if it browns too fast.
14
Cool on a rack for at least 20 min. Serve warm or at room temperature.

Imported from encoreungateau.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.