Chocolate Pithivier Recipes

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HAZELNUT AND CHOCOLATE PITHIVIERS



Hazelnut and Chocolate Pithiviers image

Categories     Mixer     Chocolate     Egg     Nut     Dessert     Bake     Spring     Chill     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 8

1 17 1/4-ounce package frozen puff pastry sheets (2 sheets), thawed
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
3/4 cup hazelnuts (about 3 ounces), toasted, husked, finely ground
2 tablespoons all purpose flour
1 teaspoon vanilla extract
2 large eggs
1 3/4 ounces bittersweet (not unsweetened) or semisweet chocolate, cut into small pieces

Steps:

  • Preheat oven to 400°F. Cut 1 pastry sheet into 9 1/2-inch-diameter round. Transfer to heavy large cookie sheet; chill.
  • Using electric mixer, cream butter and sugar in medium bowl until fluffy. Mix in nuts, flour and vanilla. Mix in 1 egg. Spread filling evenly over chilled pastry round, leaving 1/2-inch border at edge. Arrange chocolate pieces over filling, spacing evenly. Chill 15 minutes.
  • Beat remaining egg to blend in small bowl. Cut second pastry sheet into 9 1/2-inch-diameter round. Brush border of filled pastry with beaten egg. Top with second pastry round, pressing edges together firmly to seal. Crimp edges decoratively. Brush pastry with beaten egg. Cut small vent hole in center. Using tip of small sharp knife, score half circles 1/2 inch apart in top of pastry, beginning at vent and ending at crimped edge. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Bake pastry until puffed and golden brown, about 25 minutes. Cool 10 minutes on cookie sheet. Transfer pastry to platter. Serve warm or at room temperature, cutting pastry into wedges.

FRANGIPANE PITHIVIER



Frangipane Pithivier image

A lovely dessert tart! I used Pepperidge Farm for the Puffed Pastry tart, another two recipes for the filling and Dancer's Chocolate Almond Sauce #5331 for the sauce on top. It made for a fantastic combination!

Provided by Manami

Categories     Tarts

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

1 (17 1/3 ounce) package puff pastry sheets, thawed
3 eggs
1 tablespoon water
3/4 cup whole unblanched almond
1/2 cup sugar
6 tablespoons butter (no substitutes)
1/4 cup all-purpose flour
2 -3 tablespoons Amaretto
chocolate syrup (optional)

Steps:

  • Preheat oven to 375°F.
  • Mix 1 egg with water, set aside.
  • Place almonds and sugar in food processor.
  • Cover and pulse on and off until finely ground, about 1 minute.
  • Add 1 egg and continue to pulse until smooth paste forms.
  • Add butter, a little bit at a time, pulsing after each addition.
  • Scrape down sides of bowl.
  • Add remaining egg and pulse until smooth.
  • Add flour and Amaretto and pulse until just blended.
  • Unfold 1 pastry sheet.
  • Place sheet in 9" tart pan.
  • Top with almond mixture.
  • Unfold remaining pastry sheet and place on top.
  • Trim pastry sheet to fit.
  • Crimp edges and cut decorative slits in top.
  • Brush with egg mixture.
  • Bake 45 minutes or until golden brown.
  • Cool in pan on wire rack.
  • Serve with Chocolate Almond Sauce, if desired.*.
  • *If using, divide amount of almonds in half and save one half to garnish the slices of the tart.

Nutrition Facts : Calories 387.9, Fat 27.1, SaturatedFat 8.3, Cholesterol 68.1, Sodium 160.3, Carbohydrate 30.6, Fiber 1.7, Sugar 9.2, Protein 6.8

CHOCOLATE PITHIVIER



chocolate Pithivier image

A chocolate lovers dream from the golden book of chocolate.

Provided by Lynnda Cloutier @eatygourmet

Categories     Other Desserts

Number Of Ingredients 9

- filling:
- 1/2 cup butter
- 1/2 cup superfine sugar
- 2 ounces semi sweet dark chocolate, chopped and melted
- 1/4 cup unsweetened cocoa powder
- 1 cup finely ground almonds
- 1/4 cup cornstarch
- 12 ounces frozen puff pastry, thawed
- two large eggs, beaten

Steps:

  • for the filling, stir the butter and sugar in a pan over medium heat until the sugar has dissolved but not caramelized. Add the chocolate and stir until smooth.
  • Mix cocoa, almonds, and cornstarch in medium bowl. Stir in the chocolate mixture. Finally, stir in the eggs. Beat the mixture briefly until well mixed. Set aside but do not refrigerate.
  • Place the pastry on floured work surface. Dust the top with flour and roll out into a rectangle about 1/8 inch thick. Using a plain 3 inch cutter, cut out 16 rounds of pastry. Spoon 2 tablespoons of the filling into the center of eight of the pastry rounds. Brush the egg around the edges of the pastry and place the remaining pastry rounds over the filling, pressing down gently to seal.
  • Using the back of a pastry cutter two sizes smaller, carefully center it over the top and press down firmly. This will leave a mark and prevents the Pithivier from opening during the baking.
  • Preheat the oven to 400°. Line 2 baking sheets with parchment paper. Place the pithiviers on the baking sheet about 1 inch apart. Chill in refrigerator for 15 minutes. Brush the tops with egg and use the back of a knife to mark curved lines from the center to the edge of the pastry all the way around each Pithivier. Bake until Golden Brown, 25 to 30 minutes. Transfer to a wire rack and let cool. Serves eight

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