Recipe Manu's rhubarb and almond pithivier : Practical and Delicious

Recipe Manu's rhubarb and almond pithivier : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Manu's rhubarb and almond pithivier. You are currently reading Recipe Manu's rhubarb and almond pithivier : Practical and Delicious. This recipe is the creation of the chef Manu Feildel. Recipe Manu's rhubarb and almond pithivier requires 25m, cook 50m and serve 6. Caution: allergy Contains gluten, peanuts, tree nuts, milk and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Piling the filling high in this almond and rhubarb pithivier and then decorating with spiral cuts is traditional, but also prevents the filling from spilling out. You won't be able to spoon this French pastry dessert in quick enough.

Ingredients:

13 Ingredients

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  1 bunch rhubarb, trimmed, washed, cut into 2cm-pieces
  
  
  


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  1 tbsp caster sugar
  
  
  


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  1 tsp vanilla paste or 1 vanilla bean, split, seeds scraped
  
  
  


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  2-3 large strips orange rind
  
  
  


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  2 sheets puff pastry
  
  
  


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  1 egg
  
  
  


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  Thick cream or vanilla ice-cream, to serve
  
  
  



• Almond filling



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  150g unsalted butter, chopped, at room temperature
  
  
  


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  100g (1/2 cup) caster sugar
  
  
  


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  200g almond meal
  
  
  


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  1 egg, lightly whisked
  
  
  


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  2 tbsp plain flour
  
  
  


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  1 tbsp brandy or Cointreau
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Place the rhubarb, sugar, vanilla and rind in a medium saucepan over medium heat. Cook, covered, stirring occasionally, for 7-10 minutes or until rhubarb starts to collapse. Set aside to cool completely. Remove and discard the rind.
  
  
  


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  Step 2
  
  
  
  
  For the almond filling, use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Add the almond meal, egg, flour and brandy. Beat until combined.
  
  
  


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  Step 3
  
  
  
  
  Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper. Use a 24cm-round dinner plate as a guide to cut 1 disc from each pastry sheet. Place 1 disc on the prepared tray. Spread three-quarters of the almond mixture over the pastry, leaving a 2 1⁄2-cm border. Shape almond mixture up a little at the edge to create a bowl shape. Place the rhubarb mixture in the centre. Cover rhubarb with the remaining almond mixture.
  
  
  


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  Step 4
  
  
  
  
  Lightly whisk the egg with a pinch of salt. Brush pastry edge with the whisked egg. Carefully place the second piece of pastry over the top, pressing out any excess air. Use a fork to crimp together the edges of the discs to seal.
  
  
  


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  Step 5
  
  
  
  
  Place a small sharp knife on the centre of the pithivier. Gently run the knife in a slight curl down to the edge of the pithivier, scoring the pastry but not cutting through to the filling. Brush with the remaining whisked egg. Bake for 20 minutes. Reduce heat to 180°C/160°C fan forced and bake for 15-20 minutes or until the pastry is golden and cooked through. Serve hot, warm or at room temperature with cream or ice-cream.
  
  
  

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