Recipes

Masterclass: Gateaux Pithivier

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From Dean Brettschneider on Nestlé NZ Baking Masterclass Series 2

Ingredients

100g Ground almonds
A few drops of almond essence (extract)

100g Castor sugar
50g Butter, softened
2 Egg yolks
225g Puff pastry, thawed if frozen

2 tbsp Apricot jam

1 egg, beaten
Icing (confectioners') sugar, for dusting

Method

Beat together the ground almonds, a few drops of almond essence, the sugar, butter and egg yolks to form a pale paste.

Cut off a third of the puff pastry. Roll out to a round about 18 cm and place on a dampened baking sheet.

Roll out the larger piece of pastry to a round circle of 20cm in size, but a little ticker

Spread a thin layer of apricot jam inside the circle of thinner pastry, but leave a 2 cm rim outside the edge, then place the almond paste in the centre of the thinner pastry round on the baking sheet. Brush all round the edge with water.

Place the second piece of pastry on top. Brush with beaten egg to glaze and score the top with the back of a knife in a criss-cross or circular pattern starting from the centre . if you like you can cut a scalloped pattern out of the edge of the pastry for decorative purposes.

Rest for 30 minutes in the refrigerator.

Bake in a preheated oven at 200°C for 25 minutes. Remove from the oven and dust the top with icing sugar. Return to the oven for a further 5 minutes or until caramelized.

This can be served warm or cold with a berry compote and vanilla ice cream

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