The Daring Bakers' December 2015 Challenge: Gateaux Pithiviers
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Cake-like pastry made from puff pastry and filled with almond paste filling.
Ingredients
  • For the Frangipane:
  • 1½ cups/ 100g blanched almonds (or 100g almond meal plus extra if needed to thicken)
  • ⅓ - ½ cup (65-100g) granulated sugar, depending on your sweetness preference
  • 4 Tbsp. (55g) butter
  • 2 large eggs
  • ½ tsp. vanilla
  • ¼ tsp. almond extract
  • zest from 1 lemon or ½ an orange or 2 tangerines
  • 2 Tbsp. Armangac or Rum.
  • For the Gateaux Pithiviers:
  • 1 lb (45g) puff pastry
  • 1 batch of frangipane
  • 1 large egg
Instructions
  1. To make the frangipane, grind the almonds (if using whole blanched almonds). Mix the ground almonds with the remaining ingredients. If necessary, add a little more almond meal to thicken to that the paste can be shaped into a 6" disc. It will be fairly loose. Chill at least 30 minutes.
  2. Beat the egg well to make an egg wash.
  3. Divide the puff pastry in half and keep one in the refrigerator while working with the other.
  4. Roll the dough out ion a lightly floured surface and cut out an 8" circle of puff pastry. Carefully move the pastry to a parchment-lined baking sheet.
  5. Brush a ring of egg-wash around the edge of the pastry, do not allow the egg to go voer the sides as this will prevent rise.
  6. Center the disk of frangipane on the pastry and place the baking sheet in the refrigerator.
  7. Roll the second half of the puff pastry out and cut out another 8" circle.
  8. Take the filled half out of the refrigerator. Place the second 8" round on top of the first one. Quickly use your fingers to press the two layers together without warming the pastry or allowing the filling to squeeze out.
  9. Press two fingers of one hand into the pastry and use the back of a small knife to push an indent in between your fingers to form a scalloped edge.
  10. Brush the entire top with egg wash, once again being careful not to go over the edges.
  11. Starting in the middle of the pastry, draw long sweeping cures out to the edges with a sharp knife.
  12. Chill for at least 30 minutes.
  13. Preheat the oven to 425F/220C.
  14. Bake the Pithiviers for 10 minutes at 425F/220C, and then reduce the heat to 350F/175C and bake for another 20 minutes. The top should be a dark bronze color. If necessary, bake slightly longer to achieve good color.
  15. Allow the Gateaux Pithiviers to cool completely before serving.
Recipe by BakeNQuilt at http://www.bakenquilt.com/2015/12/the-daring-bakers-december-2015-challenge-gateaux-pithiviers/