Tuesday, March 28, 2017

TWD - Pithiviers


This week's Tuesday with Dorie recipe is Pithiviers.  This involves filling two rounds of puff pastry with a rough home-made prune jam and almond cream, cutting shapes in the pastry to make it look fancy, and baking it until golden.

I had a lot of fun cutting pointy triangles around the edge of my pithiviers, and I think it looks super-impressive (although was easy to do):


For some reason, during baking, my almond cream and my prune jam melded, so you can't see two distinct layers.  No matter - it tasted good.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

8 comments:

Lorraine @ Not Quite Nigella said...

Ooh I'm a big pithivier fan but have only had savoury ones-this sounds delicious! :D

Mardi (eat. live. travel. write.) said...

Yours is so pretty! (and I'm intrigued to hear there are savoury versions of this per Lorraine's comment above!)

Johanna GGG said...

so pretty - this sounds really posh and fascinating - prune jam and almond cream!!!!!

Kari said...

I've never had pithiviers or even seen them but I love the name and the sound of the dish! Very pretty pastry too.

Diane Zwang said...

Yours does look impressive. I really liked this one.

Zosia said...

Oh that looks lovely! I thought the prune jam-frangipane combo was delicious too.

Summer said...

It is impressive and even more so because it has such delicate triangles for the border but didn't leak! Very pretty!

kitchen flavours said...

Your pithiviers looks very pretty!