Description
Pithiviers or pithivier (the judge let me Lord French). Pithiviers is a classic French layered cake with almond cream that is baked from the XVII century. Named for the small town of Pithiviers, near Paris. I want to offer you a La carte version of this pie.
Ingredients
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Powdered sugar
2 Tbsp
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The dough is flaky unleavened
500 g
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Butter
60 g
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Sugar
50 g
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Dark chocolate
30 g
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Cocoa powder
30 g
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Almonds
60 g
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Starch
15 g
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Chicken egg
1 piece
Cooking
Get puff puff the dough from the refrigerator and allow it to thaw. Prepare the filling. In a saucepan put the butter, add the sugar and dissolve the sugar in the oil (do not caramelize the). Give the sugar to dissolve completely.
Add the chopped chocolate, let it melt, stir into a homogeneous mass. Remove from the heat.
Grind the almonds into flour using a blender, you can take the prepared almond flour. I have the grinding turned a small crumb. Add to the almond starch, cocoa powder, mix everything.
Combine the dry mixture and mix butter-chocolate-sugar mix everything.
With a whisk beat the egg.
Pour the egg into the chocolate-almond mass, leaving 1/4 on the plaster.
Stir the mass well with a whisk, set aside to cool (in cold do not remove). This mass turns out a lot, I spent only 1/4 part. Then the rest frozen until next time.
Roll out thawed dough to a thickness of 3 mm. I Have Plast was originally 3 mm, so not rolled. With the notches cut out circles with a diameter of 9 cm Trying to cut sparingly.
In the middle of the circle put 2 teaspoons of the filling, slightly smeared.
Grease the edges of the dough remaining beaten egg, cover with a second circle, pressed. Take a glass of smaller diameter, put in the center of the workpiece and strongly pressed, but not cut. This is to ensure that the filling does not leak. I got 7 pieces and one of the smallest of scraps.
Finished workpiece lubricated with beaten egg and draw a pattern blunt side of a knife. Turn on the oven at 200 degrees. Put the workpiece on 15 minutes in the refrigerator. Then send the workpiece into the oven and bake 30 minutes until Golden brown.
Take the powdered sugar Haas, I - neta.
Ready puffs allow to cool.
Using a strainer sprinkle the pastries with icing sugar. Bon appetit!
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