Name: Carême’s Hazelnut Pithiviers with Orange
Yield: Makes one 10-inch cake; serves about 12
Cuisine: France
Ingredients: Grated zest of 1 orange; 2½ tablespoons Grand Marnier or other orange liqueur; 5 ounces (about 1 generous cup) hazelnuts, with skins; 1 egg yolk, beaten with 1 tablespoon water, for glaze; Confectioners’ sugar, for sprinkling; 1 large egg yolk; ⅓ recipe Quick Puff Pastry Dough, or 1 pound store-bought puff pastry, preferably all-butter; ½ cup sugar; ¼ teaspoon almond extract; 1 large egg; 3 tablespoons unsalted butter, softened; Pinch salt

Preparation info

Makes one 10 inch cake; serves about
12

Difficulty
Medium

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

Glamorous and very professional-looking, this traditional mainstay of French pâtisserie is actually a cinch to put together. It’s nothing but two scallop-edged disks of puff pastry sandwiched around a rich nut paste filling. This version is based on Antonin Carême’s recipe for Gâteau de Pithiviers aux Avelines from his monumental Le