There’s one cooking show that I could watch endlessly over again. For me, it’s the perfect mix of Francophilic nostalgia, mouth-watering food and my style of cooking: rustic. It is…Rick Stein’s French Food Odyssey. If you’ve never had the pleasure before, you can find it online: www.amazon.com . You’re welcome.
With its focus on French favourites, there are lots of dishes on Rick’s menu that were regulars at the dinner table growing up, but one that I have never tried was something called a Pithivier, and so, I decided to make one. My only regret…I shouldn’t have waited so long!
- 2 sheets butter puff pastry
- 125g softened butter
- 125g caster sugar
- 1 egg
- 2 egg yolk
- 125 almond meal
- 15 flour
- 2 tablespoon Kirsch (cherry liqueur)
- 225 fresh cherries, stone removed
- Cut a disc of puff pastry using a medium size plate (about 25 cm) for the bottom and a slightly larger one for the top (about 29 cm), using a larger plate. Rest them in the fridge for about 30 minutes.
- For the almond filling, cream the butter and sugar together until white and fluffy.
- Add the egg and one of the yolks, gently add the almond meal, flour and Kirsch, stir until combine.
- Stir in the pitted cherries.
- Place the smaller disc on flat baking tray lined with greaseproof paper. Spoon the almond mixture in the center and spread it to about 2.5 cm of the edge.
- Beat the remaining yolk with 1 tablespoon of cold water and brush the edges of the bottom disc. Place the larger disc on top of the filling and press the edges together to seal, pressing out any trapped air. Press the outside of the edges of the pastry with a fork to give it a attractive finish. Place the Pithivier in the fridge for 20 minutes.
- Meanwhile preheat the oven to 220 degrees Celsius (428F). Brush the top of the Pithivier with the rest of the egg wash, then with the tip of a small sharp knife, score radiating arcs from the center out towards the edge, taking care not to cut too deeply. Make a hole in the centre to let the steam escape.
- Bake for 15-20 minutes at 220 degrees Celsius(428F), until the pastry puffed up and is golden. Then lower the temperature to 180 degrees Celsius(356F) and bake for a further 40 minutes or until a skewer pushed in the middle comes out clean. If it start to become too brown, loosely lay a sheet of foil over the top.
- To give the Phitivier a classic glazed appearance remove it from the oven, increase the temperature to 220 degrees Celsius (428F). Dust the pastry with icing sugar and bake for 4 minutes.
- Transfer to a cooling rack and leave to cool slightly, then serve with vanilla bean ice cream or a dollop of whipped cream.
- I also recommend a glass of Chateau Viranel “Gourmandise” available from www.airoldifinewines.com.au