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.
19K 3.7/5 based on 6 reviews
Last modified on: March 2nd 2022
Keywords for this recipe:For 4 Fondant-iceds pithivier, you will need:
- 1
450 g Almond cream or frangipane - 2
100 g fondant icing - 3
40 g candied fruit - Total weight: 590 grams
Change these quantities to make: 2 Fondant-iceds pithivier 4 Fondant-iceds pithivier 8 Fondant-iceds pithivier 12 Fondant-iceds pithivier
How long will it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 18 min. | 1 hour | 40 min. | 1 hour 58 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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 or frangipane 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,271 Kcal or 9,508 Kj | 410 gr | 1,839 gr | 1,764 gr |
| 114 % | 158 % | 173 % | 267 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 385 Kcal or 1,612 Kj | 69 gr | 312 gr | 299 gr |
| 19 % | 27 % | 29 % | 45 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 568 Kcal or 2,378 Kj | 102 gr | 460 gr | 441 gr |
| 28 % | 39 % | 43 % | 67 % |
How much will it cost?
- For 4 Fondant-iceds pithivier : 5.05 $
- Per Fondant-iced pithivier : 1.26 $
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 or frangipane: You can get more informations, or check-out other recipes which use it, for example: Brioche slices with almond cream, Pear tart with almond cream, Epiphany galette, Mirlitons, Apricot and almond cream tart, ... All |
 | Fondant icing: You can get more informations, or check-out other recipes which use it, for example: Arizona cupcakes, Chocolate eclairs, Chinois, ... All |
 | Candied fruit: You can check-out other recipes which use it, like for example: Sicilian Epiphany Pie, Panettone, Hazelnut and orange cake, Provençal colombier for Pentecost, ... All |
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