Pithiviers Food

SUNFLOWER ROASTED VEGETABLE PITHIVIER

Steps:

• Preheat the oven to 400 degrees F with a rack in the middle position.
• Place the butternut squash on a rimmed baking sheet, toss with the olive oil and spread out into a single layer. Season with salt and pepper. Place the red and yellow pepper halves cut-side down on another rimmed baking sheet.
• Place both baking sheets on the middle rack and roast until the squash has softened and browned and the peppers have charred, about 25 minutes. Set the vegetables aside. When the peppers are cool enough to handle, peel off the skin and discard. Slice the peppers into 1/2-inch strips, season lightly with salt and pepper and set aside.
• Melt the butter in a medium saucepan over medium heat. Add the onions and mushrooms and cook until soft and browned and any liquid is evaporated, 8 to 10 minutes. Add the sage and thyme, season with salt and pepper and mix thoroughly. Set the mushroom mixture aside to cool.
• Bring 3 cups water to a boil in a small saucepan. Place the spinach in a colander in the sink and pour the boiling water over the leaves to wilt them. Shake the colander to drain the water, then lay the spinach on paper towels and pat dry, removing as much of the remaining water as possible. Set the spinach aside.
• To make the base for the pithivier, lay 1 sheet of the puff pastry on a lightly floured piece of parchment paper set on a baking sheet. Using an upside-down bowl with a 10-inch-wide rim as a guide, cut out a 10-inch circle from the pastry using a sharp knife. Gather the scraps and set aside for another use (see Cook's Note).
• Spread the cooled mushroom mixture over the puff pastry base, leaving a 1/2-inch border all around. Arrange the cooled butternut squash cubes on top of the mushroom mixture. Sprinkle the goat cheese over the squash, then top with the reserved spinach and roasted pepper strips. Wet your hands and gently mold the filling into a dome shape, then set aside.
• To make the puff pastry top, lay another sheet of puff pastry on a lightly floured piece of parchment paper. Using an upside-down bowl with a 12-inch-wide rim as a guide, cut out a 12-inch circle from the pastry using a sharp knife. Gather the scraps and add to the existing scraps.
• Whisk together the egg yolk and water in a small bowl. Brush the egg wash around the border of the 10-inch pithivier base. Gently lay the 12-inch circle over the base so that it completely covers the filling. Press down all around the edges of the pithivier to seal the filling inside, making sure to press out any air bubbles as you go. Don't worry if the base is no longer a perfect circle. You will trim it later. Egg wash the entire top of the pithivier and set aside.
• Cut the remaining sheet of puff pastry in half lengthwise so that you have two pieces, each approximately 6 by 15 inches. Set 1 piece aside. Firmly roll a lattice roller lengthwise down the other piece. Repeat until the entire piece has been cut with the lattice.
• Use your fingers to gently pull the lattice apart, starting from the middle of the lattice and working your way out. As you work, use a sharp knife to open up any sections where the cutter did not go all the way through the lattice. Gently drape the lattice over the pithivier, then use your hands to smooth it into shape, ensuring that the entire top is covered.
• Place the 10-inch-wide bowl used earlier over the pithivier and use a sharp knife to trim the base into a neat 10-inch circle. Add any dough scraps to the existing scraps. Use the back of the knife to make 1/2-inch-deep vertical indentations around the base. Evenly egg wash the entire surface of the pithivier, being careful not to let the egg wash pool in the lattice as that will create uneven browning.
• Stir together the turmeric and 2 tablespoons water in a small bowl until completely combined. Lay the remaining 6-by-15-inch piece of pastry on a piece of lightly floured parchment paper and roll out the pastry as thinly as possible. (That will help ensure that the petals do not puff up and distort in the oven.) Using a small pastry brush, brush the top of the sheet with the turmeric mixture. Don't worry if the mixture seems to go on a bit unevenly. The variegated shades of yellow will look lovely once you begin to make the flowers.
• Using a 1 1/2-inch and 1-inch petal cutter, cut petals from the sheet of pastry. The number of petals you cut depends on how many flowers you want to make (and what size you'd like them to be). To create the 4 large flowers and 6 small flowers shown in the picture, you will need to cut sixty-six 1-inch petals and forty-four 1 1/2-inch petals.
• To assemble a flower, dab a small amount of egg wash on the lattice. Place 6 petals in a circle, ensuring that the top of the petals meet in the center. Place another dab of egg wash in the center of the flower and add a second layer of 5 petals, offsetting each slightly from the one below it. Place another dab of egg wash in the center and attach a mushroom cap (see Cook's Note). Press firmly to adhere the cap to the petals. Transfer the finished pithivier to the freezer for at least 2 hours and preferably overnight.
• When you are ready to bake the pithivier, preheat the oven to 350 degrees F with a rack in the lower-middle position.
• Bake the pithivier until golden brown, 55 to 60 minutes. Allow to cool for about 15 minutes. Serve warm or at room temperature. Leftovers can be stored, tightly wrapped, in the refrigerator for up to 48 hours.

PITHIVIERS

Steps:

• In a food processor, grind together the sugar, butter, egg, almonds, extracts and rum until light and fluffy. Line a shallow 6-inch bowl with plastic wrap and spoon in the nut mixture. Smooth the top flat and chill in the freezer 30 minutes to form a disk of firm nut filling.
• Preheat oven to 475 degrees F.
• Meanwhile, roll the puff pastry out a bit thinner just to flatten it and make the sheets square, about 10 inches, then chill them. Using a pizza cutter and a lid or cake pan as your guide, cut the largest disk possible out of both pieces of pastry.
• In a small bowl, whisk together the egg and water to make an egg wash. Place one of the pastry disks on a parchment lined sheet pan and paint a 2-inch border on the edge of the pastry with the egg-wash.
• Pop the chilled nut filling out of the bowl, peel off the plastic, and place it in the center of the pastry. Carefully place the second pastry disk on top and ease it over the nut filling smoothing it out on the edges to match up the bottom piece. Brush the whole top surface with egg wash. Using a small sharp knife, score the surface of the pastry decoratively in a spiral pattern.
• Bake for 15 minutes, then turn the oven down to 400 degrees F for 30 to 40 minutes more. Ten minutes before the cake is done, sprinkle it with powdered sugar then finish baking. Cut into wedges to serve.

PITHIVIERS

Steps:

• Combine flour, cornstarch, salt, and butter in a large bowl. With your fingertips, mix until a coarse meal forms. Add the water, all at once, and knead by hand until a ball forms.
• Transfer to a bowl of an electric mixer with a dough hook and knead until smooth and moist, about 5 minutes, or knead by hand about 15 minutes. Press dough into a 6 by 4 inch rectangle. Wrap with plastic and chill 4 hours or overnight.
• Soften butter block with your hands or with an electric mixer until pliable enough to roll like doughnut not too soft. The key to rolling butter and dough is they must be warm enough to roll, but not warm enough to combine. The two parts should always remain separate.
• On a floured board, roll cold dough, from center out, to form a 9 by 6 inch rectangle, keeping the thickness uniform, about 1/2inch thick. Align dough so the length is parallel to the counter.
• Imagine the dough divided in thirds along its width and spread butter over middle and right thirds, leaving a 1/2 inch margin uncovered on all sides. Fold dough in thirds, first left over middle, then right over left. Press edges together to seal in butter and press out any air.
• Turn folded dough clockwise a quarter turn. You have now completed one turn. To make second turn, roll dough out again to a 9 by 6 inch rectangle. Fold in thirds again. As a reminder of turns completed, press 2 dots in dough with your fingertips. Wrap in plastic and chill 1/2 hour.
• Roll, fold, and turn dough two more times. Press the dough with four dots, wrap, and chill 1/2 hour. Repeat the same procedure 2 more times, for a total of 6 turns. Wrap well in plastic and store in refrigerator overnight. Puff pastry may be frozen as long as 3 weeks.
• To make almond cream, process sugar and almonds in a food processor until fine. Add butter, 1 tablespoon at a time, processing after each addition until smooth. Add remaining ingredients and process until smooth. Cover and refrigerate until ready to assemble. The almond cream may be made up to 4 days in advance.
• 1 egg, lightly beaten
• Divide puff pastry in half. On a lightly floured board, roll each piece to a 10 inch square. Set aside in refrigerator 1/2 hour.
• After chilling, assemble tart on a sheet pan lined with parchment paper. Lightly roll each piece so it returns to a 10inch square. Place one pastry square on pan. Mound softened almond cream in a 5 inch circle about 2 inches high in center of square. Brush egg on exposed pastry.
• Place second pastry square over almond cream, so corners align. Pressing out from center to release any air, seal in cream by pressing together top and bottom pastry. Cut a small hole in center of top layer using a paring knife. Press out excess air. Chill an additional hour or, preferably, overnight.
• Preheat oven to 425 degrees F.
• Place in a 10 inch round bowl over tart and, using a sharp paring knife, trim excess pastry to form a 10 inch circle. Do not drag knife. Press edges again to seal and carefully brush top with egg. Using a paring knife, make a pinwheel pattern by scoring dough from center out.
• Bake, on lined sheet pan, 20 minutes. Reduce heat to 350 degrees F and bake an additional 1/2 hour. Serve immediately.

PITHIVIER

Steps:

• Prepare the almond cream, place it in a pastry bag with a large opening (no tip) and set aside.
• Prepare the pithivier: Cut the puff pastry dough in 1/2 and roll each 1/2 into an 8 1/2-inch circle. Each circle will be about 1/8-inch thick. Place 1 of the circles on a parchment paper-covered baking sheet. Pipe a 5-inch-diameter mound of almond cream in the center of the circle. The mound should be about 1-inch high.
• Prepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined. Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to remove any trapped air. Seal the edges of the 2 layers by pressing the top edge into the bottom edge. This will keep the almond cream from running out as it bakes. Use a sharp knife to give the circle a fluted edge. It should look like a flower when finished. Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center of the almond cream mound. This will allow steam to escape during baking.
• This dessert usually has a classic pattern scored into its top. If you would like to try it, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound. Repeat this line every 1/2-inch around the circumference of the mound, but be careful not to cut through the top layer and into the almond cream. Let the pithivier rest in the refrigerator for 1 hour before baking. (At this point, you can wrap the pithivier well in plastic wrap and freeze for up to 2 weeks. Let it thaw in the refrigerator or in your backpack before baking.)
• Preheat the oven to 350 degrees F (175 degrees C). Bake the pithiviers until it begins to brown slightly, about 20 minutes.
• Meanwhile, prepare the glaze: Stir together the corn syrup and water. Remove the pithivier from the oven and brush it well with the corn syrup mixture. This adds sweetness, enhances the color, and gives it a crispy crust. Lower the oven 20 degrees and continue to bake until well risen and evenly browned, about another 15 minutes. The baked pithivier should be flaky and tender, and the almond cream center still moist. Remove the baking sheet from the oven and let cool on a wire rack. The pithivier is best when served while it is still slightly warm. Use a serrated knife to slice it.
• I can't tell you how long the baked Pithivier can be stored because I never have any leftovers!
• It is possible to buy almond flour (use 1 cup if you do) but it just as easy to make your own. Place the slivered almonds (no skin preferred) and granulated sugar into the food processor. Pulse until the almonds and sugar reach the consistency of flour. It is best to pulse because the heat of the blade will cause the release of the oil from the almonds.
• Mix in the flour. Mix in the butter. Add the egg and mix until the mixture becomes light and creamy. Do not overmix or the gluten in the flour will overdevelop and the almond cream will lose its delicate texture when baked.

PITHIVIER

Steps:

• To prepare the Almond Cream: in a food processor, combine the almonds, sugar, and flour. Process to a mealy consistency. Add the butter, a piece at a time. Add the eggs, one at a time. Continue to process until smooth. Refrigerate at least 1 hour before use.
• Roll out the puff pastry to about 1/8-inch thickness. Cut one 10-inch circle and one 11-inch circle. Place the smaller circle on a parchment lined baking sheet. Brush the edge with egg wash. Spread the almond cream in the center, leaving the outer 2 inches of the circle clean. Cover with the larger circle and lightly press down the edges. Brush the top with egg wash. Refrigerate at least 30 minutes before decorating.
• Preheat the oven to 375 degrees F.
• Using the dull edge of a paring knife, press it against the sides of the Pithivier to seal. Decorate the top by lightly cutting from the center moving towards the edge in half circles, leaving about 1/2-inch spaces between the cuts. Put a couple of vents and place in a parchment lined baking sheet. Bake for 40 minutes or until puff pastry is baked. Serve warm.

APRICOT GâTEAU PITHIVIERS

Steps:

• Beat the butter and sugar in a large bowl, then beat in the egg and egg yolk. Stir in the almonds, flour and liqueur, and mix well to a spreadable paste.
• Roll out half the pastry and, using a sharp knife, cut out a circle approximately 25cm in diameter (use a dinner plate as a guide). It should be about the thickness of 2 x £1 coins. Roll out the remaining pastry and cut out another circle, slightly larger than the first. If you're using ready-rolled pastry, cut a circle from each sheet and freeze what's left.
• Place the smaller circle on a baking tray and top with half the almond filling, leaving a 2.5cm border round the edge. Spread the apricots over, then put the rest of the filling on top. Brush the border with beaten egg and set the remaining pastry circle on top, pressing the edges firmly together.
• With the back of a knife, score lines round the outer edge of the pastry. Now press the back of the knife 1cm into the pastry edge at regular intervals to give a scalloped appearance. Brush the top with more beaten egg and score curved lines radiating from the centre of the circle. Take care not to cut through the pastry. Chill for 20 mins. The tart can be made ahead and frozen at this point or kept in the fridge for 2 days.
• Heat oven to 200C/fan 180C/gas 6. Bake for 30-35 mins until puffed and golden. Leave to cool on a baking tray. To glaze, melt the jam in a small pan and pass through a sieve. Then brush over the pastry.