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Gâteau de Pithiviers
Feuilleté with Almond Filling
Preparation info
- Serves
6–8
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
A gâteau de Pithiviers is instantly recognizable by its scalloped edges and domed centre, marked with curved slashes to resemble the petals of a flower. The top should be thinly glazed with melted sugar, but this is difficult to do without a professional salamander grill.
Ingredients
Puff Pastry
| unsalted butter |
Method
Make the puff pastry* and chill for 1 hour or until firm.
Prepare the filling: cream the butter in a bowl. Add the sugar and beat until soft and light. Beat in the egg and egg yolk. Stir in the almonds, flour and rum; don’t beat the mixture at this point or the oil will be drawn out of the almonds.
Roll out half the pastry to a circle. Using a pan lid as a guide, cut out a 25 cm