Pithiviers (French)

Classic Almond Pithivier, a famous pastry from the Loire in France, which resembles the galette des rois (cake of kings), is traditionally made for Epiphany to mark the Three Kings’ visit to the baby Jesus. Be prepared to be wowed when you take your Pithiviers out of the oven: From the golden-brown sheen of its decorative top to the intoxicating almond aroma emanating from its frangipane center - this cake just might become your new special occasion's favourite.

Frangipane:
2/3 cup whole almonds, blanched, toasted
½ cup sugar
6 Tbsp. butter, softened
1 egg
1 Tbsp. dark rum
2 Tbsp. all-purpose flour, unbleached
½ tsp. pure almond extract

Assembly:
all-purposed flour, unbleached
1 lb puff pastry (500 g)
1 egg yolk
1 Tbsp. heavy cream

Prepare the puff pastry or thaw if using frozen prepared.

Make the Frangipane:
In the bowl of a food processor, blend the almonds and the sugar until very fine. Add the butter, egg, rum, all-purpose flour, unbleached, and almond extract and process until smooth. Wrap in plastic wrap and shape into a 6” round. Freeze until firm, at least 45 minutes.

Prepare the Puff Pastry:
On a lightly floured work surface, roll out puff pastry into a rectangle about 18x9" and 1/8" thick. Using a 9" cake pan as a guide, cut two 9" rounds from the dough with a very sharp paring knife or pastry wheel. Using a 1" circular biscuit cutter or a large round pastry tip, cut out a steam vent from the center of the top round. Place rounds on a baking sheet and freeze until very firm but still pliable, about 20 minutes.

In a small bowl, whisk together the egg yolk and heavy cream for the egg wash.

Assembly:
Remove dough from freezer. Place frozen frangipane round in the center of the bottom dough circle. Brush the border with egg wash, taking special care not to let the egg wash drip down the sides, which would inhibit proper puffing during baking. Place the second round on top, and press to seal, using your fingers. Using a small paring knife, score the top of each Pithivier in a circular, decorative cross-hatch pattern. With a small paring knife, score around edges in ¼" increments.

Transfer Pithiviers to a baking sheet sprayed well with water and chill for at least 1 hour.

Preheat the oven to 375°F (190°C, Gas Mark 5).

Remove Pithiviers from the freezer. Brush the top with egg wash, again being careful not to let any excess drip down over cut edge of dough.

Bake until puffed and golden brown, about 45-50 minutes.

Transfer Pithiviers to a wire rack, and let cool at least 20 minutes before serving.