Pithiviers

Directions

1. Cut the puff pastry in half, keeping one half refrigerated. ⏱ ≈ 2 hr
2. Spread the remaining half evenly over a 3mm thick layer, cut out a 22cm diameter disc, and place it on a lightly greased baking sheet. Refrigerate until firm. ⏱ ≈ 2 hr
3. Spread the second half evenly over 5 mm, cut out a second disc that is 22 cm in diameter, wrap it around the roll, and keep it refrigerated. ⏱ ≈ 2 hr
4. For the almond cream, cream the butter and sugar together until light and fluffy, then quickly add the almond flour, egg yolks, and kirsch. Refrigerate for 1 to 2 hours. ⏱ 2 hr
5. Place the cream in the center of the first disc, brush the edges with beaten egg, and roll the second disc over it, ensuring the edges are firmly sealed. ≈ 4 min
6. Cut the edges into scalloped shapes using a sharp knife and refrigerate for 20 minutes. Preheat the oven to 220 °C. ⏱ 20 min
7. Apply gold leaf evenly to the entire surface without it running over the edges, then, using the back of a knife, draw arches from the center towards the edges. ≈ 3 min
8. Bake for 5 minutes at 220 °C, then for 40 minutes at 200 °C, until the cake is golden brown. ⏱ 5 min
9. Sprinkle with powdered sugar and briefly grill under the broiler to caramelize. Let cool on a wire rack and serve warm or cold. ⏱ ≈ 20 min