Pithiviers

For 6-8 people

 

  • 500 gr. pastry
  • 125 gr. powder, toasted almonds
  • 100 gr. butter ointment
  • 125 gr. icing sugar
  • 1 large egg or 2 small size
  • 75 gr. Pastry cream
  • 13 gr. approx. of cornstarch
  • 1 tsp. tablespoon of dark rum
  •  

 

55 à 60 mn.
40 mn. 240°C.(th.8)-180-190°C.(th.6-61/2)/450-500°F-400-425°F

 


 

 

  1. Prepare the butter cream. In a bowl, mix in the butter cream, icing sugar, almond powder lightly grilled, egg, cornstarch, rum and pastry cream. Book this frangipane cool.
    Divide pastry in half. In terms of work lightly flour Spread each. Cut each into a disk of 25 cm. in diameter.
     
  2. Cover a baking sheet baking paper. Place one disk of dough, moisten the edges slightly with water. Using a circle mark slightly to the center garnish. Then with a piping bag, garnish with frangipane. Cover with another dough disk and solder the edges well.
     
  3. Place in the refrigerator a few minutes. Then Bask in the egg with a brush, and with the side of a fork form a rosette, from the edges to the center of the cake. Let it stand for about 1 h. 30 to 2 pm refrigerate.
    Preheat oven to 240 ° C. (th.8).
     
  4. Please enter the Pithiviers few minutes, then lower the intensity of the oven at 180-190 ° C. (th.6-61 / 2) and cook for approx. 40 min. When cooked, brush with syrup and leave a few minutes.