Apple Pithivier Recipe Epicuriouscom Recipes

PITHIVIER

Steps:

• Prepare the almond cream, place it in a pastry bag with a large opening (no tip) and set aside.
• Prepare the pithivier: Cut the puff pastry dough in 1/2 and roll each 1/2 into an 8 1/2-inch circle. Each circle will be about 1/8-inch thick. Place 1 of the circles on a parchment paper-covered baking sheet. Pipe a 5-inch-diameter mound of almond cream in the center of the circle. The mound should be about 1-inch high.
• Prepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined. Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to remove any trapped air. Seal the edges of the 2 layers by pressing the top edge into the bottom edge. This will keep the almond cream from running out as it bakes. Use a sharp knife to give the circle a fluted edge. It should look like a flower when finished. Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center of the almond cream mound. This will allow steam to escape during baking.
• This dessert usually has a classic pattern scored into its top. If you would like to try it, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound. Repeat this line every 1/2-inch around the circumference of the mound, but be careful not to cut through the top layer and into the almond cream. Let the pithivier rest in the refrigerator for 1 hour before baking. (At this point, you can wrap the pithivier well in plastic wrap and freeze for up to 2 weeks. Let it thaw in the refrigerator or in your backpack before baking.)
• Preheat the oven to 350 degrees F (175 degrees C). Bake the pithiviers until it begins to brown slightly, about 20 minutes.
• Meanwhile, prepare the glaze: Stir together the corn syrup and water. Remove the pithivier from the oven and brush it well with the corn syrup mixture. This adds sweetness, enhances the color, and gives it a crispy crust. Lower the oven 20 degrees and continue to bake until well risen and evenly browned, about another 15 minutes. The baked pithivier should be flaky and tender, and the almond cream center still moist. Remove the baking sheet from the oven and let cool on a wire rack. The pithivier is best when served while it is still slightly warm. Use a serrated knife to slice it.
• I can't tell you how long the baked Pithivier can be stored because I never have any leftovers!
• It is possible to buy almond flour (use 1 cup if you do) but it just as easy to make your own. Place the slivered almonds (no skin preferred) and granulated sugar into the food processor. Pulse until the almonds and sugar reach the consistency of flour. It is best to pulse because the heat of the blade will cause the release of the oil from the almonds.
• Mix in the flour. Mix in the butter. Add the egg and mix until the mixture becomes light and creamy. Do not overmix or the gluten in the flour will overdevelop and the almond cream will lose its delicate texture when baked.

HAZELNUT AND CHOCOLATE PITHIVIERS

Steps:

• Preheat oven to 400°F. Cut 1 pastry sheet into 9 1/2-inch-diameter round. Transfer to heavy large cookie sheet; chill.
• Using electric mixer, cream butter and sugar in medium bowl until fluffy. Mix in nuts, flour and vanilla. Mix in 1 egg. Spread filling evenly over chilled pastry round, leaving 1/2-inch border at edge. Arrange chocolate pieces over filling, spacing evenly. Chill 15 minutes.
• Beat remaining egg to blend in small bowl. Cut second pastry sheet into 9 1/2-inch-diameter round. Brush border of filled pastry with beaten egg. Top with second pastry round, pressing edges together firmly to seal. Crimp edges decoratively. Brush pastry with beaten egg. Cut small vent hole in center. Using tip of small sharp knife, score half circles 1/2 inch apart in top of pastry, beginning at vent and ending at crimped edge. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Bake pastry until puffed and golden brown, about 25 minutes. Cool 10 minutes on cookie sheet. Transfer pastry to platter. Serve warm or at room temperature, cutting pastry into wedges.

FRANGIPANE

Steps:

• 1. If using whole or sliced almonds, grind them in the food processor as finely as possible without turning them into a paste. Set aside.
• 2. Using the stand mixer or a medium bowl and the handheld mixer, cream together the butter and sugar on medium speed for 1 to 2 minutes if using a stand mixer or 3 to 4 minutes if using a handheld mixer, or until light. Add the ground almonds or the almond flour and beat on medium speed for 1 minute, or until thoroughly incorporated. Stop the mixer and scrape the sides and bottom of the bowl. Or, use a medium bowl and a wooden spoon; creaming the butter and sugar will take 4 to 5 minutes and incorporating the nuts or almond flour will take about 1 1/2 minutes.
• 3. With the mixer on low speed or with the wooden spoon, beat in the eggs until blended. Add the all-purpose flour, vanilla, and salt and beat just until combined. Use immediately or store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 weeks. If refrigerated, let sit at room temperature for 1 hour before using. If frozen, thaw in the refrigerator overnight, then let sit at room temperature for 1 hour before using.

PUFF PASTRY

Steps:

• 1. In the stand mixer, combine the flour, salt, and 6 tbsp/85 g butter and beat on low speed for 6 to 8 minutes, or until the butter is completely mixed into the flour and the mixture resembles damp sand. Add the water and continue to mix on low speed for 20 to 30 seconds, or until the dough comes together. It will be somewhat damp and sticky, with some drier spots. Transfer the dough to a lightly floured work surface and shape it into about a 5-in/12-cm square. Transfer the dough to the baking sheet and cover it loosely with plastic wrap. This dough block is called the détrempe. Refrigerate for 20 to 30 minutes.
• 2. Remove the détrempe from the fridge and place it on a generously floured work surface. With your hands, press the dough into a rectangle about 8 in/20 cm wide and 5 in/12 cm from top to bottom. Using the rolling pin or your palms, press, spread, and shape the remaining 1 cup/225 g butter into a rectangle that covers the entire right half of the dough; it should measure about 4 in/10 cm wide and 5 in/12 cm from top to bottom. Fold the left half of the dough over the butter and press down to seal the butter between the dough halves. Turn the dough 90 degrees clockwise so that the rectangle is 5 in/12 cm wide and 4 in/10 cm top to bottom, and generously flour the underside and top of the dough.
• 3. With your palms, press the dough down, flattening it out to make rolling it a little easier. Slowly begin rolling the dough from side to side into a long rectangle about 15 in/38 cm wide and 10 in/25 cm from top to bottom. The dough may be a little sticky, so be sure to flour the dough and the work surface as needed to prevent the pin from sticking. Using the bench scraper or a knife, lightly score the rectangle vertically into thirds. Each third will be 5 in/12 cm wide and 10 in/25 cm from top to bottom. Brush any loose flour off the dough. Lift the right third of the dough and flip it over onto the middle third. Then lift the left third of the dough and flip it on top of the middle and right thirds (like folding a business letter). Your dough should now be about 5 in/12 cm wide, 10 in/25 cm from top to bottom, and about 1 in/2.5 cm thick. Rotate the dough clockwise 90 degrees; it will now be 10 in/25 cm wide and 5 in/12 cm from top to bottom, with the folded seam on top. (The process of folding and rotating is called turning the dough.)
• 4. Repeat the process once more, rolling out the dough into a long rectangle, again about 15 in/ 38 cm wide and 10 in/25 cm from top to bottom, and proceeding as previously directed to give it another turn. This time the dough will be a bit tougher to roll out and a bit more elastic. Try to keep the dough in a nice rectangle, flipping it upside down as needed as you roll it back and forth.
• 5. Return the dough to the baking sheet and cover it completely with plastic wrap, tucking the plastic under the dough as if you are tucking it into bed. Refrigerate for about 1 hour.
• 6. Remove the dough from the refrigerator and place it on a well-floured work surface, with one long side of the rectangle facing you and the seam of the dough on top. This time, roll out the dough into a rectangle about 27 in/68 cm wide and 8 in/20 cm from top to bottom. Be firm with the dough. It may be a bit tough to roll out, and you'll need to have patience. Once again score the dough lengthwise into thirds, and then give it another business-letter fold (fold the right third over the middle third, and fold the left third over the middle and right thirds).
• 7. Repeat to give the dough another turn. Return the dough to the baking sheet and again cover it completely with plastic wrap. Refrigerate for another hour.
• 8. Remove the dough from the refrigerator and give it two more turns. (Place the dough on a well-floured work surface with a long side facing you, roll it into a rectangle 27 in/68 cm wide and 8 in/20 cm from top to bottom, score it into thirds, give it a business-letter fold, and repeat.)
• 9. Before using the dough, cover it and return it to the fridge to rest for 1 hour. If you are not using the dough that day, wrap it tightly in plastic and store in the fridge for up to 5 days or in the freezer for up to 3 months.