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Saturday, December 26, 2015

Gateaux Pithiviers for #DaringBakers #December

I love baking. Especially when it pushes me to challenge myself, I tend to love it even more. Hence, when I saw that, for the month of December, Kat challenged us to make Gateaux Pithiviers, I was full of joy. This was something I never even heard of. Hence every step was extremely enjoyable. Yes, the end result is not that photogenic but it was absolutely lip smacking.



Puff pastry-
Ingredients-


  • 500 gm all purpose flour
  • 500 gm butter
  • 1 cup ice water
Instructions-
  • Add 100 gmflour and 100gm butter in a bowl and combine. If the mixture gets warmed up put it in freezer for 5 minutes and start needed again. Wrap it in clingfilm and place in the refrigerator.
  • Combine the remaining flour, butter and chilled water well. Wrap in a cling film and keep in the refrigerator for 10-15 minutes.
  • Remove the dough from fridge and roll and make a 16-17cm square. Now remove the butter mixture from fridge and place on the dough. Fold the dough so that it can cover the butter mixture properly like a packet.
  • Roll the square packet. Be careful so that the butter mixture doesn't come out. If it feels warm just put it in the fridge for 5 minutes.
  • Fold the dough in third and roll. Refrigerate it for 1/2 an hour. Repeat the process 6 more times.
  • Now you will get a nice slab of dough. Wrap in in cling film and put it in the refrigerator. You can store this for around 3-4 days in refrigerator.
Frangipane-
Ingredients-
  • 1cup blanched almonds
  • 100gm granulated sugar
  • 50gm butter
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2tsp orange juice
  • 2tsp lemon juice
  • 2-3 tbsp dark rum
Instructions-
  • Toast the almonds and grind it.
  • Mix all the ingredients together and grind it.
  • Chill for 30-40 minutes.


Gateaux Pithiviers-
Ingredients-

  • 1/3rd of the portions that you made
  • 1batch of frangipane
  • 1 egg
  • Lil bit powdered sugar
Instructions-
  • Divide the puff pastry in 2 parts and roll out one part. 
  • Using a knife or sharp bowl cut out a 8" diameter circle from there. Place it carefully on a baking sheet.
  • Beat the egg. Brush it on the pastry. However, avoid brushing the egg on the sides.
  • Place the frangipane on the center of the pastry. Place it in the freezer.
  • Roll out the other half of the pastry. Cut a same diameter circle. Now take the Pithiviers out of the freezer and cover it with the pastry.
  • Mush the upper and bottom layers together, using your finger. Be careful so that the frangipane doesn't spill out.
  • Now press with fingers of your hand and using the back of knife create indents. You can also create some patters on top. This was my first time, so I failed in doing this pretty miserably.
  • Eggwash the whole top. 
  • Preheat oven to 220°C . 
  • Bake for 28-35 minutes.
  • Then reduce the heat to 170°C and bake for another 25 to 30 minutes.
  • Cool it down completely before serving.

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