The Pithivier also called the Epiphany Cake or The King cake is a traditional french recipe usually eaten during the Epiphany celebration. But let's be honest, it is delicious any time of the year. The Pithivier is a delightful flaky and buttery pastry filled with a nut flavored cream. For this Pithivier recipe, we opted for an almond and hazelnut cream that is just exquisite! We know that recipes using puff pastry can be a little intimidating but don't worry this one is simple and we'll show you every step of the way! So enjoy and don't hesitate to let us know how it went :)

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⚪️ Ingredients you will need:

750g of puff pastry
300 g of almond and hazelnut cream
Simple syrup

Almond and Hazelnut Cream
200g unsalted butter
200g sugar
100g ground almonds
100g of roasted hazelnuts
2 eggs
20g flour

Simple syrup
50g water
75g of sugar
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⚪️Instructions if you need it:

Step 1 - Puff pastry

1. Roll out a 25cm x 56cm x 5mm rectangle.
2. Cut 2 squares.
3. One of 25cm x 25cm and another one of 27cm x 27cm.
4. Place them on a baking sheet.
5. Cover them and refrigerate.

Step 2 - Almond and Hazelnut Cream
1. In a stand mixer with the flat paddle, emulsify the room temperature butter until it is homogenous.
2. Add sugar and mix again.
3. Add the nut powders and mix some more.
4. Add the eggs one by one while mixing until each one is well incorporated.
5. Add the flour and mix one last time.

Step 3 - Assembly
1. Cut out two circles in the puff pastry.
2. One of 24cm and one of 26cm.
3. Garnish the smaller circle with a piping bag up to 2cm of the edge.
4. Apply egg wash on the edge.
5. Place the second circle over the cream.
6. Press on the sides to seal the 2 layers.
7. Make incisions all around with a knife.
8. Apply egg wash all over the pithivier.
9. Starting from the center going outwards, mark the pithivier with a small knife.
10. Poke a big hole in the middle and a couple all around to allow the steam to come out.
11. Refrigerate 30minutes

Step 4 - Baking
1. Bake 30 minutes at 400F
2. If you see it is not developing straight, you can poke more holes in the dough.
3. Lower the temperature to 375F for 20-30minutes more.
4. Right out of the oven, apply simple syrup all over!

*Simple syrup : Bring 50ml water and 75g of sugar to a boil. Now it is ready to use!

---------------------------Contents of this video-----------------------------
0:00 Intro
0:19 Preparing the Puff Pastry
0:43 How to make Almon Hazlenut Cream
1:35 Cutting the Puff Pastry
1:45 Assembly & Baking
3:05 Final Touch

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🎵 Music➜ Wall St. by Duffmusiq

#PuffPastry #Whipped

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