This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Fondant-iced pithivier
The classic French pithivier is a traditional dessert, rather like the Epiphany galette: puff or flaky pastry (pâte feuilletée) filled with almond cream. But there is also an iced cake version called a "pithivier fondant": moist, very simple, and without the puff pastry. Here's how to make it.
40 K 3.7/5 (6 reviews)
1 hour 60 min.
Easy
4.65 €
4 Fondant-iceds pithivier
3 IngredientsLast modified on: March 2nd 2022
For 4 Fondant-iceds pithivier, you will need:
- 1
450 g almond cream - 2
100 g fondant icing - 3
40 g candied fruit - Total weight: 590 grams
Times for this recipe
Preparation: 20 min.
Resting: 1 hour
Cooking: 40 min.
All in all: 1 hour 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 3 min.
Preheat the oven to 360°F (180°C).
Cut a circle of cooking parchment to fit your tin or mould (this one is 8 inches/20 cm diameter). Butter the tin generously and lay the paper circle in the bottom.
Cut a circle of cooking parchment to fit your tin or mould (this one is 8 inches/20 cm diameter). Butter the tin generously and lay the paper circle in the bottom.
Stage 2 - ⌛ 3 min.
Spread 450 g almond cream evenly in the tin and level the top.
Stage 3 - ⌛ 40 min.
Bake for 40 minutes.
Stage 4 - ⌛ 1 hour
Turn out while still hot (but not burning) by turning the tin upside down onto a wire rack.
Remove the paper and leave to cool.
Remove the paper and leave to cool.
Stage 5 - ⌛ 10 min.
Melt 100 g fondant icing in a bain-marie and spread over the top of the cake.
Stage 6 - ⌛ 2 min.
For a finishing touch, decorate the top with candied fruit.
Remarks
You can vary this recipe by using a hazelnut buttercream or pistachio cream.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 320 RDI=120 % | 1,540 RDI=150 % | 1,640 RDI=250 % | 2,940 RDI=150 % | 12,300 RDI: 150 % |
| Per 100 g | 50 RDI=20 % | 260 RDI=30 % | 280 RDI=40 % | 500 RDI=30 % | 2,080 RDI: 30 % |
| Per piece | 80 RDI=30 % | 390 RDI=40 % | 410 RDI=60 % | 730 RDI=40 % | 3,070 RDI: 40 % |
How much will it cost?
- For 4 Fondant-iceds pithivier : 5.10 €
- Per Fondant-iced pithivier : 1.30 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Mini almond-morello tarts, Exotic fruit tart, Mirlitons of Guipavas, Frangipane, Ramekins with almonds, apples and lemon, ... See them all 18
Fondant icing
Like these other recipes: Chinois, Arizona cupcakes, Chocolate eclairs, ... See them all 3
Candied fruit
Like these other recipes: Sicilian Epiphany Pie, Panettone, Hazelnut and orange cake, Provençal colombier for Pentecost, ... See them all 4
Other recipes you may also like
How to prepare cockles
Cockles are small Atlantic shellfish which can be used in many delicious dishes. However, they need to be prepared with care before cooking. Here is a simple way to do this. March 13th 2013568 K 13.7 1 hour 55 min.
Mozzarella pasta bake
A good way to use up leftover pasta, or cook some specially for this gratin with fried ham and two cheeses: diced mozzarella for melting texture and grated Comté for a nicely browned top. September 30th 201879 K 55 min.
Tarte Bourdaloue
This tart is a classic of French pâtisserie. It's quite simple: a sweetcrust pastry case filled with almond cream and pears poached in syrup. Invented in the middle of the 19th century, it gets its name not from its creator but from Rue Bourdaloue, the street where he had his pâtisserie. November 22th 202355 K 1 hour 2 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017485 K4.2 2 hours 15 min.
Turnip and sesame puree (tahina) soup
For this quick soup, 15 minutes, an original turnip taste with sesame purée (tahina). February 29th 2012243 K4.3 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.