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Mini chocolate pithiviers
A Pithivier (Pithiviers in French) is a round, enclosed pie usually made with puff pastry.
The pie is traditionally finished with a distinct shine to the top of the crust, either by egg-washing or by the caramelising of a thin layer of sugar at the end of the cooking process.
Whilst the filling of the Pithivier is often a sweet frangipane (optionally combined with fruit such as cherry or plum), savoury pies with a meat or cheese filling can also be labelled as Pithivier.
Ingredients:
50g roughly chopped dark chocolate (70% cocoa solids)
100g blanched almonds
100g golden caster sugar
1 tbsp cocoa powder
3 egg yolks, 1 whisked with 1 tbsp water to glaze
1 tbsp dark rum
25 g butter,melted
2 x 375g ready-rolled puff pastry
Method :
1. Heat the oven to 200C/fan 180C/gas 6. To make the filling, whizz the chocolate, almonds, sugar and cocoa powder together in a food processor until you have a fine crumb mixture. Add the butter, eggs and rum and whizz a bit more to make a paste.
2. Cut 8 circles from the pastry about 9cm diameter (cut around a plate). Divide the almond paste between 4 of the circles, heaping it into the middles and leaving a 1cm border around the edges. Brush the pastry borders with the whisked egg yolk, then drape the other 4 circles over the tops, smoothing them down over the filling. Press and crimp the edges to seal, score the tops lightly in a spiral pattern with a knife, and brush all over with the remaining whisked egg yolk. Chill for 10 minutes, then bake for 20-25 minutes until puffed and golden.
| Create Date : 07 สิงหาคม 2550 |
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9 comments |
| Last Update : 7 สิงหาคม 2550 17:26:52 น. |
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