Pecan Pithivier
Ingredients
115 grams pecan
100 grams blanched almonds
115 grams butter
2 egg yolks
2 rum
75 grams caster sugar
1 lemon juice
325 grams puff pastry
115 grams dried apricots
1 egg, beaten
1 icing sugar
Instructions
STEP 1/8
Coarsely chop the apricots.
STEP 2/8
Pre heat the oven to 200ºC.
Line the baking tray with parchment paper.
Fit the K beater to the machine.
STEP 3/8
Add Ingredients 1 (pecan, almonds) into the food processor bowl.
Blend the nuts until very finely chopped.
STEP 4/8
Add Ingredients 2 (butter) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 4 for about 3 minutes or until soft.
STEP 5/8
Add Ingredients 3 (yolks, rum, sugar, lemon juice) to the Mixer bowl.
Add the ground nuts.
Mix on speed 3 for about 3 minutes.
STEP 6/8
Add Ingredients 4 (puff pastry) on a lightly floured surface.
Roll out half the pastry and cut a circle for 25 cm across.
Place on the baking tray.
Roll out the rest of the pastry and cut out a circle 28 cm across.
Spread the nut mixture on the smaller circle leaving a 2 cm gap around the edge.
STEP 7/8
Sprinkle the first of Ingredients 5 (apricots) on top if the nut mixture.
Brush the edges of the pastry with the last of Ingredients 5 (egg).
Lay the larger circle of pastry on top and press on the edges to seal.
Press a flan ring onto the pastry to seal.
Use a sharp knife to cut a scalloped edge.
Remove the ring and brush with some more egg.
Use the knife to lightly score curved lines form the middle of the circle to the edge.
Chill for 20 minutes.
STEP 8/8
Bake for 25 minutes at 200°C.
Dust with Ingredients 6 (icing sugar).
Bake for 5 minutes at 220°C.
Let cool slightly.
Serve.
Pecan Pithivier
Ingredients
115 grams pecan
100 grams blanched almonds
115 grams butter
2 egg yolks
2 rum
75 grams caster sugar
1 lemon juice
325 grams puff pastry
115 grams dried apricots
1 egg, beaten
1 icing sugar
Instructions
STEP 1/8
Coarsely chop the apricots.
STEP 2/8
Pre heat the oven to 200ºC.
Line the baking tray with parchment paper.
Fit the K beater to the machine.
STEP 3/8
Add Ingredients 1 (pecan, almonds) into the food processor bowl.
Blend the nuts until very finely chopped.
STEP 4/8
Add Ingredients 2 (butter) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 4 for about 3 minutes or until soft.
STEP 5/8
Add Ingredients 3 (yolks, rum, sugar, lemon juice) to the Mixer bowl.
Add the ground nuts.
Mix on speed 3 for about 3 minutes.
STEP 6/8
Add Ingredients 4 (puff pastry) on a lightly floured surface.
Roll out half the pastry and cut a circle for 25 cm across.
Place on the baking tray.
Roll out the rest of the pastry and cut out a circle 28 cm across.
Spread the nut mixture on the smaller circle leaving a 2 cm gap around the edge.
STEP 7/8
Sprinkle the first of Ingredients 5 (apricots) on top if the nut mixture.
Brush the edges of the pastry with the last of Ingredients 5 (egg).
Lay the larger circle of pastry on top and press on the edges to seal.
Press a flan ring onto the pastry to seal.
Use a sharp knife to cut a scalloped edge.
Remove the ring and brush with some more egg.
Use the knife to lightly score curved lines form the middle of the circle to the edge.
Chill for 20 minutes.
STEP 8/8
Bake for 25 minutes at 200°C.
Dust with Ingredients 6 (icing sugar).
Bake for 5 minutes at 220°C.
Let cool slightly.
Serve.