This timeless recipe is sure to become a new favorite.
Pithiviers’ beautifully scored surface is the first gift to behold. The second, as you bite in: both subtle and deeply flavorful, creamy chocolate-chestnut purée delights, framed by the flakiest crumb.
Makes 8 - 10
For the filling:
1 cup peeled chestnuts
1⁄2 cup whole milk
1 tablespoon organic cane sugar
7 oz dark chocolate, cut into coarse pieces
1 tablespoon your favorite honey
For the pastry:
1 package quality puff pastry, such as Dufour brand
1 egg, beaten
2 tablespoons organic cane sugar
2 tablespoons filtered water
- Thaw pastry overnight in refrigerator.
- In a small saucepan, combine chestnuts, milk, and sugar, and bring to a simmer. Over low heat, cook chestnuts until soft, about 20 minutes.
- Allow to cool slightly. Use an immersion blender and purée the chestnut mixture until smooth and thick.
- Set aside to cool completely.
- Transfer to a small bowl, fold chocolate pieces and honey into chestnut purée, cover, and chill. This can be done up to 3 days in advance.
- Between layers of lightly oured parchment, roll puff pastry to 1⁄8” thick.
- Use a 31⁄2” diameter cutter to pierce pastry rounds for 8–10 pithiviers, chilling pastry and rolling scraps as needed. Transfer rounds on parchment to a baking sheet and refrigerate.
- Make simple syrup glaze. In a small saucepan over medium heat, dissolve 2 tablespoons sugar in same amount of water, stirring as needed.
- Remove from heat, transfer to a small bowl, and cover. This can be done up to a week in advance.
- Measure tablespoons of chocolate- chestnut mixture and flatten into disks.
- Place onto pastry rounds, leaving a 1 cm border on all sides, and paint border with egg wash.
- Arrange pastry tops and press gently to seal. Chill pastry if it becomes smeary/ stretchy at any point.
- Pour a little egg wash and simple syrup into a small bowl and whisk to combine.
- Paint sweetened egg wash over filled pastries and chill for a half hour.
- Preheat oven to 400°F.
- Bring pastries from refrigerator, 1 at a time, and paint with sweetened egg wash again.
- Use a very sharp knife or razor to score each pastry surface with curved or geometric designs.
- Using the back of the knife, make indents to the pastry edge for a decorative finish.
- Freeze pastries for at least 15 minutes, up to 1 hour.
- Bake on 2 baking sheets, evenly spaced, for 20 minutes or until golden.
- Rotate pans and reduce temperature to 350°F and bake 20 minutes more, or until deeply golden.
- Transfer to a wire rack placed on top of parchment to cool, and immediately paint with simple syrup to achieve the glazed surface.
- Serve warm or room temperature.
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