Pithiviers

Instructions

1. Prepare the frangipane filling
   In a large bowl, cream together the softened butter and caster sugar until pale and fluffy. Beat in 3 eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the ground almonds, almond extract, rum (if using), and flour until you have a smooth, thick paste. Cover and refrigerate for 30 minutes.
2. Roll out the pastry
   Divide the puff pastry into two equal portions. On a lightly floured surface, roll each piece into a circle about 25cm in diameter and 3-4mm thick. Place one circle on a baking sheet lined with parchment paper.
3. Assemble the Pithiviers
   Spread the chilled frangipane filling over the pastry circle on the baking sheet, leaving a 2cm border around the edge. If using the bean or charm, hide it in the filling. Beat the remaining egg and brush the border of pastry with it. Place the second pastry circle on top and press the edges together firmly to seal.
4. Create the traditional design
   Using the back of a knife, mark curved lines from the center to the edge in a sunburst pattern, being careful not to cut through the pastry. Make small indentations around the edge using the tip of the knife to create the traditional scalloped border. Make a small hole in the center to allow steam to escape.
5. Chill and glaze
   Refrigerate the assembled Pithiviers for 30 minutes to firm up. Preheat the oven to 200°C (180°C fan/gas mark 6). Remove from the refrigerator and brush the top with the remaining egg wash for a golden finish.
6. Bake to perfection
   Bake in the preheated oven for 30-35 minutes until the pastry is risen and deeply golden. If the top browns too quickly, cover loosely with foil. The filling should be set and a skewer inserted into the center should come out clean.
7. Cool and serve
   Allow the Pithiviers to cool on the baking sheet for 10 minutes before transferring to a wire rack. Dust with icing sugar just before serving. Serve warm or at room temperature as a dessert or with coffee.