Cherry Pithivier

Another Saturday Kitchen inspired creation. That plus a box of cherries bought at Borough Market that needed using!

I started by making a basic frangipane:

  • 175g butter
  • 175g sugar
  • 175 ground almonds
  • 1 egg plus 1 egg yolk

I creamed the sugar and butter, then added the whisked egg and extra yolk, then mixed in the ground almonds. Soph stoned the cherries, and 500g of those got mixed in.

IMG_20130622_201826One day I’m going to make my own puff pastry, but this time we used bought stuff. Not just bought stuff, bu pre-rolled bought stuff! The frangipane mix goes on to one sheet.

IMG_20130622_202234Another sheet covers this, stuck down with egg wash, and then egg washed itself. Then it got scored and a couple of air holes added.

IMG_20130622_202501Then I realised I should have constructed this on a baking sheet… So after a mostly successful transfer to a baking tray…

IMG_20130622_202631This went into the oven at 200c fan for about 3omins (we forgot to note the time it went in at…) until it was golden brown on top.

IMG_20130622_210130And this got served with some of our fake banana ice cream (see the bottom of this post).

IMG_20130622_210403

 

 

 

 

 

One thought on “Cherry Pithivier

  1. A whole BOX of fresh cherries??? There’s luxury for you. Finished pie (sorry pithivier) looks appetising and tasty. Note – Delia Smith & Mary Berry admit they use shop-bought puff pastry when they cannot be bothered making it themselves.

    Like

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