I love doing all the workshops with children but sometimes it’s just nice for me to do something a bit more grown up. This is a Pithivier which is a traditional French dessert, very tasty and just one of the desserts that I prepared recently for a Supper Club. The recipe is quite easy to follow, have a go if you like almonds and you do not suffer from a nut allergy. I haven’t however given instructions on how to make the sugar caramel sculpture as that can be a bit tricky 🙂

250g Puff pastry

350g of blanched almonds or ready ground almonds (then skip pounding the almonds in a mortar or blender part)

1 teaspoon of almond extract

175g caster sugar

2 teaspoon of grated lemon zest (unwaxed)

3 eggs

175g of softened butter

1 egg yolk

Preheat the oven 220c/425F/gas mark 7

Make the pastry or buy readymade. Pound the almonds in a mortar or a process in a blender then add the sugar, lemon zest, almond extract; add the eggs slowly and lastly the butter. Knead the mixture. Using a plate cut a round from your pastry and place this on a flat baking tray. Put  your filling in the centre of the round pastry. Press it down slightly so it is of even thickness but still remains mounded in the centre of your pastry. Cut out a second round and place this on top, painting the egg yolk around the edge to press and seal down. Brush with the egg yolk to glaze your Pithivier. With a sharp knife, starting in the centre score patterns on the pastry out to the edge, like the spokes on a bicycle wheel. Bake for 30 minutes or until golden brown. Delicious served with good quality vanilla ice cream.