Week 45 | January 3, 2011
Happy New Year! Welcome back!
It’s good to be back in the kitchen at the start of a new year. Scrolling back through the archive of treats I realize it has almost been a full year since I started Bakery Bites. What a year it has been, and more to come!
It is the perfect week to introduce pithiviers. I made a version of these way back in March using chocolate pastry and pistachio cream filling. This time I’ll stick with tradition and pair it with the backstory.
Pithiviers or galette des rois (in Paris) are cakes of puff pastry filled with almond frangipane cream. They are eaten throughout January to celebrate the Epiphany, when the three kings came to visit for the birth of Christ. The actual celebration is held on January 6th. (You can read up more on the role that beans and the youngest child play in this holiday).
And now, mini personal pithiviers for your enjoyment.
* Frangipane is normally made similar to a pastry cream, cooked stovetop with milk, eggs and almonds (replacing cornstarch or flour). I opted for a thick, uncooked paste of ground almonds, almond paste, eggs, sugar, and a touch of flour. Before and after baking the cakes I brushed the tops with vanilla syrup for some shine.