As I am new to the Pithiviers, I think it’s better I take its history out of my Chef’s cookbook. I quote: Reference: City of Pithiviers, it is this unique galette Carnute enriched by the almonds that gives rise to the fondant glazed Pithiviers. In the 18th century, the invention of the puff pastry allows the production of Pithiviers well known to the pastry profesion. Unquote.
We began by making a puff pastry. Traditionally, we use almond cream (creme amande) but for something new Chef decided to do a pistachio cream (creme pistache) with added Kirsch* soaked cherries. The challenge in this recipe lies in the scorring, in French, chiqueter, which are the knife designs in pastry dough.
*Kirsch is a cherry alcohol.
The RECIPE makes for 8 people and is a diameter of 24cm:
Make 2 sheets of around 3mm thickness
Place one sheet on a moistened round baking plate/tray.
Make a slight indentation by pressiing two lids of different sizes into the pastry dough.
Pipe pistachio or almond cream in an escargot round, stop an inch from the smaller inner circle.
Add your cheeries on top. Then over the cherries pipe more pistachio cream. Then with a spatula spread or even out the pistachio cream over the cherries. Make a dome shape.
Cover all with your second pastry sheet. Keep a lid over this so that you can carve your semi-circles around it.
Peel away the left over pastry dough.
Keeping the lid on, mark the centre of your dough. Then, remove lid.
Begin your scorring starting from your marked centre, and make a swirl or arc down to the bottom of the dome. Repeat this all around. View photo.
Then, on the flat base of the dough, from the external base into the semi circles, score straight little lines. View photo for better understanding.
Bake first in high oven 220C/230C then on lower temperature at 180C/190C.
At the end of baking, sprinkle with icing sugar and pass through the oven again to obtain a glaze.
This is a recipe which I’ve adapted from the one Chef gave us.
This recipe is from the student class recipe book, Anglo Pastry 2013, created by Chef Patissier, D. Averty of l’ecole FERRANDI , and is regularly updated. The recipe/s can be subject to change at the discretion of the Chef. The success of this recipe depends on a number of factors such as: the quality of ingredients, temperature and quality of appliances, skill and knowledge of the student and/or patissier/e.
To receive an updated copy of the Anglo Pastry book, you must be a student enrolled in the Ferrandi Pastry Program.