Frangipane Pithivier
Elevate your dessert game with this stunning Frangipane Pithivier, a French pastry masterpiece that's as elegant as it is delicious. Flaky, golden puff pastry encases a rich, almond-flavored frangipane filling, made from butter, caster sugar, ground almonds, and a hint of vanilla and almond extracts for a luxurious depth of flavor. This impressive yet approachable recipe involves layering two pastry circles, sealing them together with a crimped edge, and scoring a decorative pattern on top before baking to golden perfection. Perfect for special occasions or an indulgent treat, this showstopping dessert is finished with a dusting of icing sugar for a touch of sweetness and charm. Ready in just over an hour, this recipe serves six and guarantees to dazzle both in presentation and taste! Keywords: Frangipane Pithivier, French dessert, puff pastry recipe, almond filling dessert, elegant baked pastry.
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Recipe Information
Ingredients
- 500 g Puff pastry sheet
- 100 g Unsalted butter
- 100 g Caster sugar
- 100 g Ground almonds
- 2 large Eggs
- 15 g Plain flour
- 1 tsp Vanilla extract
- 0.5 tsp Almond extract
- 1 Egg yolk (for egg wash)
- 1 tbsp Milk (for egg wash)
- 10 g Icing sugar (for garnish)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a mixing bowl, cream the butter and caster sugar together until light and fluffy.
Add the ground almonds and mix well to combine.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Add the plain flour, vanilla extract, and almond extract, and mix until a smooth frangipane filling forms. Set aside.
Roll out the puff pastry on a lightly floured surface to a thickness of about 3mm. Cut two circles, one 20cm in diameter and the other 22cm in diameter.
Place the smaller pastry circle on the prepared baking sheet. Spoon the frangipane filling onto the center, spreading it out evenly but leaving a 2cm border around the edge.
Brush the border of the smaller pastry circle with a little water, then carefully lay the larger pastry circle over the top.
Press the edges together to seal, ensuring no air is trapped inside. Use the back of a knife to crimp the edges decoratively.
Brush the top of the pithivier with egg wash (egg yolk mixed with milk) and lightly score a pattern on the surface with a small knife, being careful not to cut all the way through the pastry.
Chill the pithivier in the refrigerator for 20 minutes to firm up the pastry.
Bake in the preheated oven for 30-40 minutes, or until the pastry is golden brown and puffed up.
Allow the pithivier to cool slightly, then dust with icing sugar before serving.
Nutrition Facts
Calories |
4765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.3 g | 431% | |
| Saturated Fat | 105.2 g | 526% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 2383 mg | 104% | |
| Total Carbohydrate | 374.1 g | 136% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 124.5 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 441 mg | 34% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1418 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
