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.
16K 6 3.7
Last modified on: March 2nd 2022
Keywords for this recipe:For 8 Fondant-iceds pithivier, you will need:
- 1
900 g Almond cream or frangipane - 2
200 g fondant icing - 3
80 g candied fruit - Total weight: 1,180 grams
Change these quantities to make: 2 Fondant-iceds pithivier 4 Fondant-iceds pithivier 8 Fondant-iceds pithivier 12 Fondant-iceds pithivier
How long does 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 900 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 200 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 |
| 1,464 Kcal or 6,129 Kj | 91 gr | 635 gr | 369 gr |
| 73 % | 35 % | 60 % | 56 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 124 Kcal or 519 Kj | 8 gr | 54 gr | 31 gr |
| 6 % | 3 % | 5 % | 5 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 183 Kcal or 766 Kj | 11 gr | 79 gr | 46 gr |
| 9 % | 4 % | 7 % | 7 % |
How much will it cost?
- For 8 Fondant-iceds pithivier : 9.27 €
- Per Fondant-iced pithivier : 1.16 €
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: Pear tart with almond cream, Apple amandine tarts from Brélès, Tarte Bourdaloue, Mini almond-morello tarts, Ramekins with almonds, apples and lemon, ... All |
 | Fondant icing: You can get more informations, or check-out other recipes which use it, for example: Chinois, Chocolate eclairs, Arizona cupcakes, ... All |
 | Candied fruit: You can check-out other recipes which use it, like for example: Hazelnut and orange cake, Panettone, Provençal colombier for Pentecost, Sicilian Epiphany Pie, ... All |
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