Label
All
0
Clear all filters

Alma Lach

Pithiviers

Filled Galette

Rate this recipe

Preparation info
  • Serves

    10

    .
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • Recipe of Feuilletée dough
  • 6 tablespoons butter (¾ of a stick)
  • ½ cup <

Method

  1. Make Feuilletée dough. Give it 2 turns and then refrigerate. Make the filling. Put butter and sugar in mixer bowl. Cream until light and fluffy. Add the ground almonds. Beat in whole egg, beating well after adding it. Add vanilla and rum. Chill the filling until ready to use, but

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title