Gateau Pithiviers
Uncut, this dome-shaped puff pastry looks fairly innocuous, but remove a slice while it is warm and a rich, melting almond filling will ooze out, languidly and fragrantly, to harmonize beautifully with buttery flakes of crisp pastry. The recipe for the pastry has remained unchanged from at least the beginning of the nineteenth century, and bears the name of a small town about 80 kilometres south of Paris, in the Orleannais.
INGREDIENTS:
PUFF PASTRY MADE WITH
225 G/8 OZ PLAIN FLOUR AND
225 G/8 OZ UNSALTED BUTTER
1 EGG YOLK BEATEN WITH
1 TSP COLD WATER, FOR GLAZING
ICING SUGAR, FOR SIFTING
FILLING:
85 G/3 OZ ALMONDS, GROUND
85 G/3 OZ CASTER SUGAR
85 G/3 OZ. UNSALTED
BUTTER, SOFTENED
2 EGG YOLKS, BEATEN
2 TBSP DARK RUM
DIRECTIONS:
For the filling, pound the almonds with the sugar to make a paste using a pestle and mortar, then spoon the paste into a bowl and work in the butter followed by the egg yolks and rum. Cover and chill very well.
Divide the pastry into two portions, one slightly larger than the other. On a lightly floured surface, roll out the smaller portion, using a lightly floured rolling pin, to a circle about 23.75 cm/9 1/2 inches in diameter. Trim the edges and carefully transfer the pastry to a baking sheet making sure the shape remains true.
Roll out the other piece of pastry to a slightly larger circle and trim the edges. Place the almond filling on the first circle, leaving a border of about 2.5 cm/1 inch clear all the way round. Brush the border with egg glaze. Place the second circle of pastry centrally over the filling and press the pastry edges together to seal them. Form a scallop effect around the edge and make a small slit. in the centre. With the point of a sharp knife, starting at. the centre and working to the edge, score but do not cut right through the surface of the pastry in curved, half-moon shaped lines to give the traditional appearance. Brush the top with egg glaze, avoiding the scored lines. Cover and chill for 30 minutes.
Set the oven to 220°C/425°F/Gas 7.
Bake the pithiviers for about 20 minutes, then lower the oven temperature to 200°C/400°F/Gas 6 and-bake for a further 15 minutes or so until the pastry is risen and golden brown.
Set the grill to its highest setting. Sprinkle icing sugar over the surface of the pastry and place under a very hot grill for a minute or two. Carefully transfer to a wire rack to cool slightly.
