Pithiviers

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Whole kitchen in your sweet proposal for the month of January invites us to prepare a classic of French cuisine: pithiviers

This new proposal for Whole kitchen was totally unknown to me, to tell the truth I had seen the Galette de Rois on Marcela's blog and I liked it a lot, but I did not imagine that they were the same. I thought it was more complicated to make but no, even the puff pastry has seemed easier than other times and I have really enjoyed making these cakes and they are very good on top. To test I have done half of the quantities.

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Pithiviers

300 grs. of homemade puff pastry
1 beaten egg

For frangipane:

50 grs. of sugar
60 grs. of ground almonds
50 grs. of butter in ointment
1 egg and 1 squirt of kirsch

We make the puff pastry and leave 20 minutes in the fridge.
Stretch the dough and cut 8 circles of 12 cm.We put 4 in the oven tray covered with vegetable paper and reserve the other 4 circles of dough to cover the frangipane.

We prepare the frangipane:
Beat the butter with the sugar until the mixture is creamy. Add the egg and add the ground almonds and the kirsch. We mix everything well.

We put the cream on the circles of puff pastry that we have prepared in the tray and extend it leaving about two centimeters of margin.

We paint this margin with the beaten egg and cover with puff pastry discs that we have reserved. We press the edges to seal them and with the tip of a knife we ​​draw a spiral design on the surface. We left in the fridge 10 minutes. After this time we remove them and paint the surface with the remaining beaten egg.
We put them in the preheated oven at 200º, for 10 minutes. We lower the temperature to 180º and bake 15 minutes more.

Source: Whole kitchen


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