Fondant-iced pithivier


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.
28 K 3.7/5 (6 reviews)
Grade this recipe:
Keywords:
Last modified on: March 2nd 2022
For 4 Fondant-iceds pithivier, you will need:
Times for this recipe
Preparation: 20 min.
Resting: 1 hour
Cooking: 40 min.
All in all: 1 hour 60 min.
When should you start or finish this recipe?
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.
Fondant-iced pithivier
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.

Stage 2 - 3 min.
Fondant-iced pithivier
Spread 450 g almond cream or frangipane evenly in the tin and level the top.

Stage 3 - 40 min.
Fondant-iced pithivier
Bake for 40 minutes.

Stage 4 - 1 hour
Fondant-iced pithivier
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.

Stage 5 - 10 min.
Fondant-iced pithivier
Melt 100 g fondant icing in a bain-marie and spread over the top of the cake.

Stage 6 - 2 min.
Fondant-iced pithivier
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 recipe410 RDI=160 %1,840 RDI=170 %1,760 RDI=270 %2,270 RDI=110 %9,510 RDI: 110 %
Per 100 g70 RDI=30 %310 RDI=30 %300 RDI=50 %380 RDI=20 %1,610 RDI: 20 %
Per piece100 RDI=40 %460 RDI=40 %440 RDI=70 %570 RDI=30 %2,380 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Nuts, egg
How much will it cost?
  • For 4 Fondant-iceds pithivier : 4.65 €
  • Per Fondant-iced pithivier : 1.20 €

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 or frangipane
Almond cream or frangipane

You can get more informations, or check-out other recipes which use it, for example: Brioche slices with almond cream, Mirlitons of Guipavas, Exotic fruit tart, Apple-almond shortbread tart, Rhubarb tart, ... See them all 15

Fondant icing
Fondant icing

Like these other recipes: Arizona cupcakes, Chocolate eclairs, Chinois, ... See them all 3

Other recipes you may also like
Panna cotta
Panna cotta
Panna cotta is an Italian dessert which means "cooked cream". It's a set vanilla cream, similar to blancmange, which is frequently served with other things like fruit coulis (fruit purée), caramel etc.. Here is the basic panna cotta recipe.
February 21th 2011353 K4.3 25 min.
Green asparagus omelette
Green asparagus omelette
Small spears of green asparagus steamed and sliced, served with grated Parmesan in the middle of an omelette.
May 6th 2012148 K3.8 35 min.
Fish fillet with preserved lemons
Fish fillet with preserved lemons
A thick fish fillet stuffed with slices of preserved lemon - crispy on the outside and tender inside.
January 30th 2013127 K4.3 40 min.
Chicken and Avocado Salad
Chicken and Avocado Salad
A delicious salad of radishes, tomato, avocado and chicken.
October 14th 201557 K5 35 min.
Beetroot salad with cashew nuts
Beetroot salad with cashew nuts
This pink — almost hot pink — salad gets its colour from the raw beetroot, teamed here with toasted cashew nuts and fried croutons.
July 29th 201848 K5 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-01)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page