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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
For 12 servings:<\/p>\n
**General:**
\n– Puff pastry (2 x 230g): 2 sheets
\n– Egg yolk: 1
\n– Milk (or water): 1 tablespoon
\n– Honey: 1 tablespoon<\/p>\n
**Apple Compote:**
\n– Apples: 500g
\n– Sugar (adjust to taste): 2 tablespoons
\n– Lemon juice: 1 tablespoon
\n– Water: 70g<\/p>\n
**Almond Cream:**
\n– Soft butter: 160g
\n– Sugar: 150g
\n– Vanilla extract: 1 teaspoon
\n– Eggs: 2
\n– Almond powder: 200g<\/p>\n
**Total Time:** 2 hours<\/p>\n
**Preparation:** 45 minutes<\/p>\n
**Cooking:** 45 minutes<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Preheat the oven to 200\u00b0C (392\u00b0F).<\/p>\n
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.<\/p>\n
Bake for about 30 minutes, or until golden brown.<\/p>\n
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.<\/p>\n
Allow the Pithiviers to cool before serving. It can also be enjoyed warm, but I prefer it chilled.<\/p>\n\n\n