This week’s Tuesdays with Dorie recipe from Baking Chez Moi happened to be a perfect fit with the rest of my baking projects (finalising the last few recipes for my book!). Dorie calls a Pithiviers (named after a city in the north of France) one of the “great, forgotten pastries of France, nudged out of the spotlight by its next of kin, the Galette des Rois.” While a Galette des Rois is simply puff pastry filled with frangipane (almond cream, sometimes mixed with crème pâtissière), a Pithiviers adds a touch of prune jam to the filling (there’s also no “fève” hidden in the Pithiviers filling).
I happened to have a tiny bit of puff pastry on hand as well as some frangipane from my own adventures in Galette des Rois for the book the weekend I was making this so I used those. No prune jam on hand and no time to buy prunes to make it so I used a little wild blueberry jam that I had on hand (sorry Dorie!). And, guess what? I minified this and made two tiny (10cm/ 4-inch) Pithiviers.
Butter puff pastry, almond cream and jam – what’s not to love? Also, cat approved (she couldn’t get enough, though we only let her have a few crumbs….)
Get the recipe for Dorie Greenspan’s Pithiviers here or on p 99 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
Please note: This post contains product links from Amazon and The Book Depository which are affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you) which goes towards maintaining eat. live. travel. write. Thank you in advance!
These pivithiers look delish – I look forward to giving them a whirl.
They are so worth it!
Look Dorie – even Cleo loves your baking! 🙂
Cleo loves ALL of Dorie’s baking!
They look so nice as minis and the blueberry jam sounds like a tasty alternative to prune.
I definitely want to make this with prune jam at some point though!
I’m sure I’d enjoy this just as much as Cleo. I’m thinking of making a pithivier with other fruits. It’s so versatile.
SO versatile!
Too funny with the cat. My dog would happily eat anything. I like your minification and I think blueberry jam sounds yummy. Good luck on finishing up the book!
Thanks ! And yes, Cleo is lucky!
Cleo clearly leads a charmed, privileged existence in the Toronto suburbs…
I’ve had one of these in France and I really liked the pastry, but the almond cream reminded me somewhat of an almond croissant down under.
That almond paste on everything is pretty good!
What a great idea to minify this one, perfect recipe to make individual servings.
I love an individual serving!
delicious (and kitty-approved)! i last made my own pithiviers in culinary school, and it was one of my favorite things we made, so i’m looking forward to doing this one. i’ll probably minify it like you did, and use plum jam since i have it already and it’s close enough to prune.
I think it definitely lends itself to interpretation of jams etc…
Your pithiviers looks delicious! A smart idea to use blueberry jam! I’m looking forward to make this one.
Well I am always about using what I have on hand!