Scarlett WPithiviers (Almond Puff)
April 24th 2007 09:42
Pithiviers (Almond Puff)
About Pithiviers
Pithivier is a type of pastry, usually made with frangipane (almond cream filling).
About Rum
Rum is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other casks. While there are rum producers in places such as Australia, India, Reunion Island, and elsewhere around the world, the majority of rum production occurs in and around the Caribbean and along the Demerara river in South America.
Rum is produced in a variety of styles. Light rums are commonly used in mixed drinks, while golden and dark rums are appropriate for use in cooking as well as cocktails. Premium brands of rum are also available that are made to be consumed neat or on the rocks.
Rum plays a part in the culture of most islands of the West Indies, and has famous associations with the British Royal Navy and piracy. Rum has also served as a popular medium of exchange that helped to promote slavery along with providing economic instigation for Australia’s Rum Rebellion and the American Revolution.
About Almond Extract
An intense flavouring made from bitter-almond oil, usually combined with ethyl alcohol. Keeps indefinitely if stored in a cool dry place.
INGREDIENTS
Makes 8 – 10 servings
4 tablespoons sweet butter, softened
¼ cup sugar
1 egg
½ cup finely ground blanched almonds
¼ teaspoon almond extract
1 tablespoon dark rum
1½ recipes puff pastry
For the puff pastry (Makes 2 pounds)
1 pound (4 sticks) sweet butter, softened
1 pound all-purpose flour
1¼ cups heavy cream
1 teaspoon salt
To glaze
1 egg yolks
2 tablespoons heavy cream
To garnish
single fresh flower blossom, optional
1. To prepare the puff pastry, in a mixing bowl, beat the butter until smooth with an electric mixer.
2. Add ½ cup of the flour and mix until smooth.
3. Scrape mixture onto a piece of waxed paper and form into a square 5 by 5 inches. Wrap square in waxed paper and chill for 2 hours.
4. Add heavy cream and salt to remaining flour and mix gently. Form dough into a ball, wrap in waxed paper, and chill for several minutes.
5. Roll dough into a rectangle, about 6 by 18 inches, and place butter square in center. Fold over top and bottom thirds to encase butter, seal the edges, and chill about 30 minutes.
6. Roll dough again on a lightly floured board into another long rectangle with narrow edge facing you. Fold into thirds lengthwise, brushing off any excess flour after each fold. Turn so narrow end faces you and roll again. Fold into thirds, wrap in waxed paper, and chill for 1 hour.
7. Repeat this rolling/folding process five more times, each time rolling dough twice and letting rest in the refrigerator for an hour. By the sixth fold the dough should be silky and smooth.
8. Refrigerate in plastic wrap until ready to use.
9. To make pithiviers, in a small mixing bowl, cream butter and sugar together until light and fluffy.
10. Add egg and beat until smooth.
11. Stir in almonds, almond extract, and rum. Form into a ball, wrap in plastic wrap and chill until firm.
12. On a slightly floured work surface, roll pastry out to a ⅛-inch thick, 15-inch square. Place chilled almond paste in the center of dough. Gather up corners of pastry and tie at center securely with heavy cotton string, making sure that almond paste is totally enclosed by pastry.
13. Cut off excess pastry with pinking shears and place puff on a parchment-covered baking sheet.
14. Chill for at least 2 hours.
15. Preheat oven to 450ºF.
16. To make the glaze, blend egg yolk with cream and brush over pastry.
17. Bake in the center of the oven for 20 minutes at 450ºF, then reduce heat to 425 ºF and continue baking until pastry is a golden brown.
18. Remove from the oven and slide puff onto a rack to cool.
19. Serve slightly warm or at room temperature.
20. To garnish, if desired, with a single fresh flower blossom.
Notes:
This almond cake will keep for 5 days if wrapped tightly and stored in a cool place. It also freezes very well.
**From “Outdoor Entertaining”, “AAA Recipes” and “Wikipedia, the free encyclopedia”**
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Comment by charles
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Ponderous
Charles.
Comment by Scarlett