French Dessert: Fragrant and Crispy---almond Crown Pie (pithiviers)

French Dessert: Fragrant and Crispy---almond Crown Pie (pithiviers)

1. Cut the butter into small pieces and soften at room temperature.

2. Add flour, salt, and slowly pour in water.

3. Knead into a dough, wrap it in plastic wrap and chill and relax for more than 1 hour. (Knead the dough as little as possible to reduce its gluten)

4. Take out the dough and roll it out to be about 2/3 of the length of the dough wrapped in butter; fold the top 3/1 of the dough and cover half of the butter.

5. Fold up the 3/1 of the lower part of the dough again, and pinch the surrounding edges.

6. The folded dough piece, rotate 90 degrees, roll it into a rectangle, and fold it in half to complete a fold.

7. Put it in the refrigerator for 30 minutes and repeat the steps of rolling out and folding for a total of 5 times.

8. After the last three-fold, refrigerate and relax for at least 2 hours. (Refrigerate and relax as much as necessary)

9. The dough piece was taken out and cut into 2 pieces.

10. Roll out into a rectangle with a thickness of about 4mm, cut into a round puff pastry with a diameter of 21cm, and refrigerate for later use.

11. Add softened butter and powdered sugar and mix well.

12. Add egg liquid in portions and mix well.

13. Pour in the almond flour and stir evenly to form the creamy almond filling.

14. Take out the puff pastry, use a 15cm diameter bowl to press out the marks in the middle, put in the butter almond filling, and slightly shape it into an arc.

15. Spread a layer of egg liquid on the dough around the indentation, and cover another piece of puff pastry on it to bond the crust; the crust is cut into a pattern.

16. Use a sharp knife to lightly draw a radial pattern on the surface, and poke a small hole in the center of the pattern to dissipate heat when baking; coat the surface with egg liquid, and keep it in the refrigerator for more than 2 hours.

17. Take out the pie in a preheated oven at 200 degrees. Bake it for about 20 minutes on the middle and upper and lower heat. Turn to 180 degrees and bake for about 20 minutes.

18. Brush with a layer of syrup while it's hot from the oven.

Tips:

1. Although the production of puff pastry may be a failure for beginners in baking, it is the foundation of pastry and should not be overlooked by anyone who likes baking. The principle of Melaleuca meringue is that fat is wrapped in the dough, and after repeated folding (commonly known as folded quilt), hundreds of layers of crust-butter-dough are formed. During the baking process, the moisture in the dough is vaporized by high temperature, and the dough expands under the impact of water vapor, forming a crisp and delicious meringue with distinct layers. Therefore, the difficulty of making puff pastry in home baking is more difficult than folding a quilt.

2. It is not recommended to use Margarine/Margarine to make puff pastry. Although Margarine does not melt easily without butter, it will make the preparation much simpler, but the taste and health of the puff pastry will not match The ones made with butter are on par. In commercial batch production, because butter is difficult to control, difficult to operate, and high cost, it is not often used. But home production should be based entirely on the pleasure of doing it yourself and eating healthy.

3. Relaxation is to let the dough rest and relax, so that the dough stretches, becomes easy to roll out, and does not shrink. It is not necessary to slack every time you fold it. It should be decided according to the state of the dough. If the dough is easier to roll out, you can fold it twice and then relax. But if the dough is not easy to roll out or the butter becomes soft and starts to leak oil, you need to refrigerate and relax immediately.

4. After the puff pastry is finished, you can sprinkle a layer of dry powder on the surface (to prevent it from sticking after being rolled), and it can be stored in the refrigerator for about a week. When using, put it at room temperature for a while, and use it after the puff pastry becomes soft. If it needs to be stored for a longer period of time, it can be stored in the freezer for a month or even longer. It can be heated to room temperature before use.