Personal

Car Stuff

Extras

Chocolate Gateau 'Pithiviers'

'Pithiviers' (from a town in France) are pastries are formed into round pies and filled with frangipane and fresh fruit, although savoury pies can also be considered pithiviers. The pastries are are brushed with an apricot (or other fruit) glaze when they cool to leave a delicious and attractive glaze.
This version from Frank Bordoni, Sky Taste

1lb puff pastry
2 tbsp cherry jam
1oz icing sugar
1 egg yolk to glaze

For the frangipan:
4oz caster sugar
4oz butter, softened
2oz cocoa powder
3 eggs
4oz ground almonds
1/2 oz plain flour (approx. depending on exact size of eggs)

1. In a large bowl beat together the eggs and sugar until pale and creamy. Add the butter (don’t worry if the mixture looks curdled at this point) then fold in the almonds, melted chocolate and flour. Mix well until you have smooth paste. You can add a little more flour if necessary at this point.

2. Roll out the pastry and cut two circles, approximately 10” in diameter. Lay one circle over a flat open soup dish and tip in the almond mixture leaving an inch or so clear around the edges. Spread the other circle with jam, leaving an inch clear around the edges. Brush the edge with egg yolk and invert over the filling. Press the edges to make a firm seal an tip back out onto a lightly greased baking sheet. Brush with the remaining egg yolk and score (score the glaze and not the pastry or it'll split).

3. Bake in a hot oven 240C for about 10 minutes, then lower the heat and cook for a further 25-30 minutes at 220C. Dust with icing sugar for the last 5 minutes of cooking to give the pastry a rich glaze! Cooked to an almost burnt stage to add a depth odf flavour.

4. Allow to cool and serve whilst still warm. For an extra touch of indulgence serve with clotted cream!