Description
This cake is a specialty from the region around the French city of Orléans. It is puff pastry filled with frangipane (almond paste).
Ingredients
- 7 tablespoons unsalted butter, softened
- ½ cup white sugar
- 1 cup almond flour
- 3 large egg yolks, divided
- 2 tablespoons rum
- 2 sheets frozen puff pastry, thawed
- 1 tablespoon confectioners’ sugar
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine butter and sugar in a bowl and beat with an electric mixer until well combined. Add almond flour
- 2 egg yolks
- and rum; mix until frangipane is smooth.
- Roll out puff pastry sheets and cut into 2 equal circles. Place the first circle on the baking sheet and pierce several times with a fork. Spread frangipane on the circle
- leaving a 1/2 inch border.
- Brush uncovered puff pastry edge with a little water and lay the second puff pastry circle on top. Seal the edges by pressing together.
- Using a sharp knife
- cut a decorative pattern around the rim. Trace decorative lines onto the surface without cutting all the way through. Beat remaining egg yolk with a fork; brush over the top.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until pastry is puffed up and lightly browned
- about 20 minutes more.
- Remove from the oven and dust with confectioners’ sugar.
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Place pithiviers under the broiler and broil until a golden
- shiny crust forms
- 1 to 2 minutes. Watch carefully to make sure it doesn’t burn.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 8