Pear & Chocolate Pithivier
- 2 x 375g packs Carême All Butter Puff Pastry, thawed
- 1 egg, lightly beaten, to glaze
- 250g pecans
- 200g dried pear, roughly chopped
- 40g glace ginger, chopped
- 185g dark chocolate (min 55% cocoa solids) coarsely chopped
- ¼ cup Dutch cocoa powder
- 2 tablespoons cornflour
- ½ cup light muscavado sugar (firmly packed)
- 80g unsalted butter, chopped into small cubes
- 2 eggs
- 1 egg yolk
- ½ teaspoon sea salt
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Step 1 - click here to display
Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
Lightly flour work surface and a rolling pin. Roll first sheet of pastry to a thickness of approximately 3mm and cut a 26cm circle. Roll the second sheet of pastry to a thickness of approximately 3mm and cut a 30cm circle. Place pastry circles in fridge to rest.
Step 2 - click here to display
For the filling, place the pecans in a food processor and pulse to a fine meal. Add half the pears, ginger, chocolate, cocoa, cornflour, sugar and butter, pulse to a fine crumb. Add the eggs, yolk and salt and pulse until just combined. Add the remaining chopped pear and stir until combined. Shape the chocolate mixture into a 20cm disk, wrap in baking paper and chill in refrigerator for 20 minutes.
Step 3 - click here to display
Remove 26cm pastry circle from the fridge and place on prepared baking sheet. Prick pastry base all over with a fork. Brush a 3cm border around the outside of the circle with beaten egg yolk. Place the chocolate disk in the centre of the pastry base and smooth into a slightly domed mound within the egg washed border.
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Remove the 30cm circle from the fridge and drape over the chocolate mixture, pressing the edges of the two circles firmly together to seal. Chill in refrigerator for 20 minutes.
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Pierce a small hole in the centre of the Pithivier, for the steam to escape. Using the point of a knife, mark out faint lines from the hole, in a pinwheel pattern. To decorate the edge, use the back of a knife to draw the pastry in about ½ cm towards the middle, to create a scalloped finish. Continue around the edge at 3cm intervals.
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Bake the Pithivier in preheated oven for 15 minutes at 220°C (200°C fan-forced) then turn down to 200°C (180°C fan-forced) and continue to bake for a further 30 minutes or until pastry is a dark golden brown. Remove Pithivier from oven, allow to cool.
Serve Pithivier either warm or at room temperature with Jersey cream.
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