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1
Prepare the almond cream, place it in a pastry bag with a large opening (no tip) and set aside.
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2
Prepare the pithivier: Cut the puff pastry dough in 1/2 and roll each 1/2 into an 8 1/2-inch circle.
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3
Each circle will be about 1/8-inch thick.
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4
Place 1 of the circles on a parchment paper-covered baking sheet.
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5
Pipe a 5-inch-diameter mound of almond cream in the center of the circle.
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6
The mound should be about 1-inch high.
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7
Prepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined.
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8
Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second circle of puff pastry over the first.
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9
Gently press against the sides of the almond cream mound to remove any trapped air.
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10
Seal the edges of the 2 layers by pressing the top edge into the bottom edge.
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11
This will keep the almond cream from running out as it bakes.
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12
Use a sharp knife to give the circle a fluted edge.
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13
It should look like a flower when finished.
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14
Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center of the almond cream mound.
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15
This will allow steam to escape during baking.
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16
This dessert usually has a classic pattern scored into its top.
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17
If you would like to try it, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound.
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18
Repeat this line every 1/2-inch around the circumference of the mound, but be careful not to cut through the top layer and into the almond cream.
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19
Let the pithivier rest in the refrigerator for 1 hour before baking.
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20
(At this point, you can wrap the pithivier well in plastic wrap and freeze for up to 2 weeks.
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21
Let it thaw in the refrigerator or in your backpack before baking.)
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22
Preheat the oven to 350 degrees F (175 degrees C).
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23
Bake the pithiviers until it begins to brown slightly, about 20 minutes.
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24
Meanwhile, prepare the glaze: Stir together the corn syrup and water.
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25
Remove the pithivier from the oven and brush it well with the corn syrup mixture.
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26
This adds sweetness, enhances the color, and gives it a crispy crust.
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27
Lower the oven 20 degrees and continue to bake until well risen and evenly browned, about another 15 minutes.
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28
The baked pithivier should be flaky and tender, and the almond cream center still moist.
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29
Remove the baking sheet from the oven and let cool on a wire rack.
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30
The pithivier is best when served while it is still slightly warm.
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31
Use a serrated knife to slice it.
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32
I can't tell you how long the baked Pithivier can be stored because I never have any leftovers!
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33
It is possible to buy almond flour (use 1 cup if you do) but it just as easy to make your own.
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34
Place the slivered almonds (no skin preferred) and granulated sugar into the food processor.
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35
Pulse until the almonds and sugar reach the consistency of flour.
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36
It is best to pulse because the heat of the blade will cause the release of the oil from the almonds.
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37
Mix in the flour.
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38
Mix in the butter.
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39
Add the egg and mix until the mixture becomes light and creamy.
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40
Do not overmix or the gluten in the flour will overdevelop and the almond cream will lose its delicate texture when baked.
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41
If you invite me to your house for dinner, this is probably the dessert I will bring.
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42
I get around town on my Rollerblades.
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43
When invited to dinner, I put a frozen pithivier in my backpack and I'm out the door.
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44
My friends are usually pretty disappointed when they see this flat, unbaked disk of dough.
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45
I smile and tell them to be patient.
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46
As the pithivier bakes, its mouth-watering aroma interrupts the conversation.
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47
By the time we finish dinner, the pithivier is done.
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48
What comes out of the oven is a beautiful golden brown dessert that is eight times its original height.
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49
My friends cannot believe the transformation.
