Pithivier Recipe from American Almond
13.7 هزار بار بازدید -
11 سال پیش
-
Learn to make this Pithivier
Learn to make this Pithivier recipe with Angelo La Mendola, owner, baker and pastry chef at Malverne Pastry Shop from American Almond.
YIELD
9 lb. Cream, enough for approximately 14, ten-inch Pastries
INGREDIENTS FOR THE ALMOND CREAM
2 lb. - American Almond Blanched Almond Flour
2 lb. - Granulated Sugar
2 lb. - Unsalted Butter
3 3/4 oz. - Custard Powder
1 1/2 oz. - Vanilla Extract
17 oz. - Eggs
2 lb. - Pastry Cream
INGREDIENTS FOR THE PASTRY
As needed - Egg Wash
As needed - Puff Pastry, sheeted ⅛-inch thick, cut into 10-inch discs
DIRECTIONS
1) To make the Almond Cream: Blend the American Almond Blanched Almond Flour, sugar, butter, custard powder and vanilla in a mixer using a paddle. Mix until smooth. Scrape the bowl then blend in the eggs. Mix until smooth. Blend in the pastry cream mixing until smooth without aerating.
2) Chill for several hours until the cream is firm enough to pipe.
3) For the Pastry: Egg wash the edges of a puff pastry disc.
4) Pipe out two layers of the Almond Cream using a plain tip leaving 1-inch wide edge plain.
5) Place a second disc of puff pastry on top. Press the edges of the dough to seal.
6) Egg wash the surface of the dough. Chill for 15 minutes. Egg wash the dough a second time.
7) Score the surface of the dough in curved parallel lines using a sharp knife.
8) Flute the edges of the dough to seal.
9) Bake at 360°F if using a convection oven (or 420°F if using a revolving deck oven.) Bake for 15 minutes. Rotate the pan then continue baking until the pithivier is well risen and golden, 30 additional minutes for a total of 45 to 50 minutes.
YIELD
9 lb. Cream, enough for approximately 14, ten-inch Pastries
INGREDIENTS FOR THE ALMOND CREAM
2 lb. - American Almond Blanched Almond Flour
2 lb. - Granulated Sugar
2 lb. - Unsalted Butter
3 3/4 oz. - Custard Powder
1 1/2 oz. - Vanilla Extract
17 oz. - Eggs
2 lb. - Pastry Cream
INGREDIENTS FOR THE PASTRY
As needed - Egg Wash
As needed - Puff Pastry, sheeted ⅛-inch thick, cut into 10-inch discs
DIRECTIONS
1) To make the Almond Cream: Blend the American Almond Blanched Almond Flour, sugar, butter, custard powder and vanilla in a mixer using a paddle. Mix until smooth. Scrape the bowl then blend in the eggs. Mix until smooth. Blend in the pastry cream mixing until smooth without aerating.
2) Chill for several hours until the cream is firm enough to pipe.
3) For the Pastry: Egg wash the edges of a puff pastry disc.
4) Pipe out two layers of the Almond Cream using a plain tip leaving 1-inch wide edge plain.
5) Place a second disc of puff pastry on top. Press the edges of the dough to seal.
6) Egg wash the surface of the dough. Chill for 15 minutes. Egg wash the dough a second time.
7) Score the surface of the dough in curved parallel lines using a sharp knife.
8) Flute the edges of the dough to seal.
9) Bake at 360°F if using a convection oven (or 420°F if using a revolving deck oven.) Bake for 15 minutes. Rotate the pan then continue baking until the pithivier is well risen and golden, 30 additional minutes for a total of 45 to 50 minutes.
11 سال پیش
در تاریخ 1392/07/11 منتشر شده
است.
13,752
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