Alma Lach

Pithiviers

Filled Galette

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