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Pithivier

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.8552
Energy (kCal)3477.704
Carbohydrates (g)161.3413
Total fats (g)305.5368
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cream butter and caster sugar in a small bowl until combined. | 2. Beat in egg yolk, ground almonds and rum. | 3. Cut the pastry sheet in half, placing one half on a buttered baking tray. | 4. Fill the centre with the almond filling and flatten out, leaving the edges clear. | 5. Top with the remaining pastry and press the edges together. | 6. Lightly score the top of the pastry with a sharp knife in a decorative pattern. | 7. Refrigerate until ready to bake. | 8. Preheat the oven to 220°C (200°C for fanforced). | 9. Brush pastry with egg. | 10. Bake for 15 minutes, then reduce temperature to 180°C (160°C fan forced) and bake for a further 10 minutes. | 11. To give the pastry a crisp caramelised glaze sprinkle with white sugar and bake for another 5 minutes. | 12. Serve warm or at room temperature with whipped cream as a dessert, or plain with coffee. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 90 g unsalted 513.0 23.570999999999998 16.029 43.2
    caster sugar 1/4 cup - - - -
    egg yolk 1 54.74 0.6103 2.6962 4.5118
    almond 3/4 cup ground 1445.34 0.0 0.0 163.5
    rum 1 tablespoon - - - -
    puff pastry 1 rolled 1367.1 111.965 18.13 94.325
    egg 1 lightly - - - -
    white sugar 2 tablespoons 97.524 25.195 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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