Pithiviers

Directions

1. Prepare the puff pastry: ≈ 3 min
2. Cut it in half and keep one half refrigerated. ⏱ ≈ 2 hr
3. On a one half of the dough on a floured work surface, and the other half on a surface about three millimeters thick. ≈ 3 min
4. On this base, place a 22 cm diameter tart and cut out a circle of pastry to fit the edge; this will be used for the bottom layer of the cake. ≈ 8 min
5. Roll the dough disc around the rolling pin and then unroll it onto a lightly greased baking sheet. ≈ 3 min
6. Put it in… ≈ 3 min
7. Take the other half of the dough out of the refrigerator. ⏱ ≈ 2 hr
8. on a thickness of five millimeters ≈ 3 min
9. Cut out another 22 cm diameter disc. ≈ 8 min
10. Wrap it around the roll and store it as is in a cool place. ⏱ ≈ 2 hr
11. To prepare the almond cream: ≈ 3 min
12. Whip the butter and sugar together until you have a smooth, light, and fluffy mixture. ⏱ ≈ 10 min
13. Add the remaining ingredients and blend quickly. ≈ 4 min
14. Place the cream in the refrigerator for one to two hours to firm up. ⏱ ≈ 2 hr
15. Remove the plate from the refrigerator that holds the disc of almond paste intended for the bottom layer of the cake, and place the almond cream in the center. ⏱ ≈ 2 hr
16. Take the other disc of dough out of the refrigerator and lay it on top of the first, pressing firmly along the edges with your fingers, which have been lightly dusted with flour, to ensure a good seal. ⏱ ≈ 2 hr
17. To improve adhesion, a thin layer of gold can be applied between the two layers of paste. ≈ 3 min
18. Using a sharp knife, cut the edges into scalloped shapes. ≈ 8 min
19. Place in the refrigerator for 20 minutes, and while you’re waiting, preheat the oven to 220 °C. ⏱ 20 min
20. Take the cake out of the refrigerator. ⏱ ≈ 2 hr
21. Apply the gold leaf evenly to the entire surface of the tart, making sure it doesn’t extend beyond the edge, as this would prevent the pastry from rising evenly. ≈ 4 min
22. Using the edge of a knife, make curved marks on the dough cover, three millimeters deep, from the center to the ends of the ridges, as if drawing a flower. ≈ 3 min
23. Place the cake in a preheated oven for five minutes, then reduce the oven temperature to 200 °C and continue baking for another 40 minutes until it is golden brown. ⏱ 40 min
24. Remove from the oven, sprinkle with powdered sugar, and return to the oven, increasing the temperature to maximum or turning on the grill for a few minutes to melt the sugar. ⏱ ≈ 35 min
25. Gently slide the pie onto a cold wire rack to allow it to cool. ⏱ ≈ 20 min
26. Serve warm or cold. ≈ 2 min