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Fondant-iced pithivier

Name: Fondant-iced pithivier
Prep time: 1 h 18 min
Cook time: 40 min
Total time: 1 h 58 min
Yield: 4 Fondant-iceds pithivier
Cuisine: French
Ingredients: 450 g almond cream; 100 g fondant icing; 40 g candied fruit

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.

37 K 3.7/5 (6 reviews)

1 hour 60 min. difficulté

Easy

4.65 €

4 Fondant-iceds pithivier

3 Ingredients

Last modified on: March 2^nd 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.

When should you start or finish this recipe?

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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.

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.

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 %