This year for Epiphany, I suggest trying a delightful apple Pithiviers. Originating from the town of Pithiviers in the Loiret region of Centre Val-de-Loire, this dessert is a twist on the traditional King’s cake. Instead of being filled with frangipane, it features almond cream.
The version I’m sharing today also includes a layer of apple compote, which adds a fruity flavor and slightly lightens the filling. It’s a deliciously indulgent combination.
This dessert is straightforward to make, as I opted for store-bought puff pastry. However, I made the apple compote from scratch. The result is a large, richly filled, and utterly delicious galette.
Ingredients
For 12 servings:
**General:**
– Puff pastry (2 x 230g): 2 sheets
– Egg yolk: 1
– Milk (or water): 1 tablespoon
– Honey: 1 tablespoon
**Apple Compote:**
– Apples: 500g
– Sugar (adjust to taste): 2 tablespoons
– Lemon juice: 1 tablespoon
– Water: 70g
**Almond Cream:**
– Soft butter: 160g
– Sugar: 150g
– Vanilla extract: 1 teaspoon
– Eggs: 2
– Almond powder: 200g
Preparation
**Total Time:** 2 hours
**Preparation:** 45 minutes
**Cooking:** 45 minutes
1. Prepare the Apple Compote
Peel and dice the apples. Place them in a saucepan with sugar, lemon juice, and water. Mix well, bring to a boil, and simmer over medium heat for about 10 minutes or until the apples are tender. Stir occasionally. Then blend using an immersion blender to create a smooth puree. Allow to cool.
2. Prepare the Almond Cream
In a bowl, mix the soft butter with sugar. Add eggs and vanilla extract, mixing again to incorporate. Finally, stir in the almond powder to achieve a smooth texture.
3. Assemble the Pithiviers
Unroll the puff pastry sheets. Spread the almond cream evenly on one sheet, leaving about a 3 cm margin around the edge. Spread the apple compote over the almond cream. If following this recipe, you should have about 450g of compote. Place a charm inside the filling. Moisten the edges with a bit of water and cover with the second pastry sheet. Seal the edges by pressing them together. Use your index finger to create sunray-like patterns around the edge every 2 cm. Combine the egg yolk with milk and brush over the Pithiviers. Transfer the pastry on its paper to a baking tray and chill in the refrigerator for 30 minutes.
4. Preheat the Oven
Preheat the oven to 200°C (392°F).
5. Finishing Touches
Remove the Pithiviers from the refrigerator and brush again with the remaining glaze. Use the back of a knife to gently score designs on the surface without cutting through the pastry. Prick the surface in several places with a toothpick to allow steam to escape, helping the pastry rise evenly during baking.
6. Baking
Bake for about 30 minutes, or until golden brown.
7. Add Shine
Immediately after baking, brush the Pithiviers with a little honey for extra shine and return to the oven for another 5 minutes. This step is optional but enhances the glossiness.
Serving
Allow the Pithiviers to cool before serving. It can also be enjoyed warm, but I prefer it chilled.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.