Chocolate Pithivier

Preparation info

    • Difficulty


Appears in

Great British Chefs

By Kit Chapman

Published 1989

  • About


  • 225 g (8 oz) unsalted butter, softened
  • 225 g (8 oz) caster sugar
  • 3 eggs
  • 225 g (8 oz) ground almonds
  • 100 g (4 oz) cocoa powder
  • ½ tbls dark rum
  • 225 g (8 oz) plain chocolate, chopped
  • 350 g (12 oz) puff pastry
  • beaten egg, to glaze icing sugar


    First make the crème pâtissière. Place the milk in a saucepan with the vanilla pod and heat gently to boiling point. Whisk together the egg yolks, sugar and flour. Pour on the hot milk and whisk lightly together. Return to the saucepan and gently cook the mixture until it thickens and coats the back of the spoon. Continue cooking until the mixture tastes not in the least bit floury. Pour through a sieve, discard the vanilla pod and chill.

    For the pithivier mixture, place the softened butter and sugar together in a bowl and beat together until the mixture is light and fluffy. Add the eggs and beat together. Next add the ground almonds and cocoa powder and beat together lightly. Then add the rum and crème pâtissière and finally fold in the chopped chocolate. Chill.

    Preheat the oven to 200°C/400°F/Gas Mark 6.

    Roll out the puff pastry to approximately 3 mm ( inch) thick. Cut out 8 squares 10 × 10 cm (4 × 4 inches) and 8 larger squares 15 × 15 cm (6 × 6 inches). Place the smaller squares on a floured board and place a scoop of the chocolate mixture in the centre, using a large ice cream scoop. Brush the pastry with half the egg. Place the larger square of pastry on top and press down firmly around the mixture to extract all the air.

    Place a 10 cm (4 inch) round pastry cutter over the mixture and cut out a circle. Press the edges together with a fork. Brush the pithiviers with the remaining beaten egg and dust lightly with icing sugar.

    Place on a greased baking tray and cook in the oven for approximately 15—20 minutes until the pastry is well risen and golden brown. Remove from the oven, dust lightly with some more icing sugar and serve hot with thick cream.