Frangipane Pithivier

AuthorBobCategoryDifficultyIntermediate

Frangipane Pathivier. A delicate french pastry, succulent all-butter puff pastry enveloping a pungent almond filling, light and full of flavour.

Frangipane Pithier

Yields8 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

 320 g Puff Pastry
 100 g Butter
 100 g Caster Sugar
 2 Eggs
 100 g Ground Almonds
 15 g Plain Flour
 1 tsp Almond Essence
 1 Egg for Eggwash

1

Roll your pastry to a size 30cm by 25cm. Egg wash the edges. Place on one side.

Preheat the oven to 180ºC.

2

Put the Butter and Sugar into a bowl and beat vigourously until creamy.

3

Add the eggs, one at a time, continuing to beat vigourously.

4

Add the almonds, flour and vanilla essence and fold into the mixture.

5

Spoon the mixture onto the prepared pastry and form an envelope by overlaping the sides and sealing the ends using a fork.

6

Turn the pathivier over so as the joined edges are on the bottom. Lightly score the surface with a knife in a criss-cross pattern and make three equidistant puncture marks in the pastry to allow the steam to escape while cooking. Egg wash the entire pastry.

7

Bake in the oven for 25 minutes or until golden brown. When cooked, remove from the oven and cool for 20 minutes before slicing.

Ingredients

 320 g Puff Pastry
 100 g Butter
 100 g Caster Sugar
 2 Eggs
 100 g Ground Almonds
 15 g Plain Flour
 1 tsp Almond Essence
 1 Egg for Eggwash

Directions

1

Roll your pastry to a size 30cm by 25cm. Egg wash the edges. Place on one side.

Preheat the oven to 180ºC.

2

Put the Butter and Sugar into a bowl and beat vigourously until creamy.

3

Add the eggs, one at a time, continuing to beat vigourously.

4

Add the almonds, flour and vanilla essence and fold into the mixture.

5

Spoon the mixture onto the prepared pastry and form an envelope by overlaping the sides and sealing the ends using a fork.

6

Turn the pathivier over so as the joined edges are on the bottom. Lightly score the surface with a knife in a criss-cross pattern and make three equidistant puncture marks in the pastry to allow the steam to escape while cooking. Egg wash the entire pastry.

7

Bake in the oven for 25 minutes or until golden brown. When cooked, remove from the oven and cool for 20 minutes before slicing.

Frangipane Pithivier

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