Tuesdays with Dorie Baking Chez Moi.

I voted for this one since I knew my father-in-law would love it. He likes desserts made with prunes (prune danish, cookies with prune filling, etc).  Pithiviers are named after a city in the north of France and include puff pastry, prune jam and almond cream. This dessert requires time to make it as there are several steps and chilling times. I used the optional orange zest and rum in the almond filling. We do not often have desserts made with puff pastry so this was a really treat for us.

The reviews were great everyone loved it. My mother-in-law thought it was worthy of a french bakery. The only change I would make is to use coarse sugar for the topping. I used granulated sugar and my top was on the way to burning and I cooked it 5 minutes less than suggested.

Pithiviers page 99. To see what the group made head over to Tuesdays with Dorie.


8 Comments Add yours

  1. I too loved this one – so easy despite all the chilling stages!


  2. flour.ish.en says:

    I saw pithiviers as deep golden brown as yours. It's the latest trend in pastry. Looks wonderful!


  3. Cakelaw says:

    Your pithiviers look good to me. Can't wait to make them myself.


  4. Summer says:

    Coarse sugar sounds like a good idea. I used granulated and couldn't really detect it much.


  5. yummy! can't wait to make this one myself.


  6. Zosia says:

    This was delicious wasn't it. I agree with you about the sugar…the granulated didn't really add much texture.


  7. Your pithiviers turned out perfect! I can't wait to make this and bite into the crisp crust!


  8. Anonymous says:

    Yours turned out beautifully! Great job!


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