Pithivier: The French Pastry Worth Celebrating

When it comes to pastry, the French don’t mess around. They’ve gifted the world croissants, mille-feuille, and tarte tatin, but let’s talk about the underdog: the Pithivier. This puff pastry marvel is more than just a pretty face – it’s the kind of dessert that says, “Yes, I’m fancy, but I’m also incredibly approachable.” So, what exactly is a Pithivier, and why should you be making one? Let’s dig in.

The Backstory: From Pithiviers With Love

The Pithivier takes its name from a small town in central France, known for its expertise in pastry-making. While its exact origins are murky (as with most great culinary creations), this dessert is firmly rooted in French tradition. Historically, it was a celebratory dish, baked for holidays and special occasions. The signature sunburst pattern scored into the pastry? It’s not just for looks; it’s a hallmark of craftsmanship.

What Makes a Pithivier Special?

At its core, a Pithivier is two discs of puff pastry encasing a sweet or savoury filling. The edges are crimped together, creating a seal that locks in all the goodness. While frangipane (almond cream) is the classic filling, modern Pithiviers have gone rogue, featuring everything from chocolate and fruit to meat and vegetables. The pièce de résistance? That golden, flaky crust, achieved by brushing the pastry with egg wash and baking it to perfection.

Sweet vs. Savoury: A Pithivier for Every Occasion

The versatility of the Pithivier is part of its charm. Fancy something sweet? Go for frangipane with a hint of orange zest or a spiced apple filling. Hosting a dinner party? Impress your guests with a savoury version stuffed with wild mushrooms, spinach, and cheese. It’s a dish that transitions seamlessly from dessert to main course – the ultimate multitasker.

Drinks to Pair with Your Pithivier

For sweet Pithiviers, a dessert wine like Sauternes or a glass of sparkling champagne is the ultimate match. Prefer tea? A delicate jasmine or Earl Grey works beautifully. Savoury Pithiviers call for something robust: think a glass of red wine (a Burgundy, if you’re feeling fancy) or a crisp, dry cider for a rustic touch.

Serving Suggestions and Sidekicks

A sweet Pithivier needs little adornment. Serve it warm with a scoop of vanilla ice cream or a drizzle of crème anglaise. For the savoury version, pair it with a simple green salad dressed in a sharp vinaigrette, or go all out with roasted vegetables and a rich gravy. Either way, it’s guaranteed to be the star of the table.

How to Make a Classic Frangipane Pithivier

Ingredients

For the pastry:

• 500g puff pastry (store-bought or homemade)
• 1 egg, beaten (for egg wash)

For the frangipane filling:

• 100g unsalted butter, softened
• 100g caster sugar
• 2 large eggs
• 100g ground almonds
• 1 tsp almond extract
• Zest of 1 orange (optional)

Method

Preheat your oven to 200°C (180°C fan). Roll out the puff pastry and cut two circles – one slightly larger than the other. The larger circle will form the top.

To make the frangipane, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the ground almonds, almond extract, and orange zest, if using.

Place the smaller pastry circle on a baking sheet lined with parchment paper. Spoon the frangipane into the centre, spreading it out evenly but leaving a 2cm border around the edge. Brush the border with beaten egg, then place the larger pastry circle on top. Press the edges together to seal, then crimp with a fork or your fingers.

Score a decorative pattern into the top of the pastry with a sharp knife, being careful not to cut all the way through. Brush the entire surface with egg wash.

Bake for 25-30 minutes, or until the pastry is golden and puffed. Allow to cool slightly before serving.

Why You Should Give Pithivier a Go

The Pithivier is one of those dishes that looks impressive but is surprisingly easy to pull off. Whether you’re hosting a soirée or just treating yourself to something special, it’s guaranteed to wow. Plus, it’s endlessly customisable, so you can make it your own. Fancy a little French flair in your kitchen? This is your cue.