Chocolate and cherry pithiviers

Chocolate and cherry pithiviers

By
From
The Pie Project
Makes
12
Photographer
Kirsten Jenkins

A French pithivier is a round enclosed pie made from buttery puff pastry. It has the appearance of a slight hump in the middle and the edges are pinched together to seal. Our chosen ‘hump’ of filling in these little pies is the very popular cherry and chocolate combination. — Kirsten

Ingredients

Quantity Ingredient
6 sheets frozen butter puff pastry, thawed, and if needed, rolled to a thickness of 2 mm
100g dark chocolate, chopped
100g almond meal
1 tablespoon good-quality cocoa powder
160g cherry jam
150g soft brown sugar
1 egg
1 egg yolk
25g unsalted butter, softened
1 egg, beaten with 1 tablespoon water

Method

  1. Line two baking trays with baking paper and cut out twelve 9 cm rounds of pastry and twelve 10 cm rounds. Place the pastry on the trays, then score lines across the larger rounds, about 6 mm apart and leaving a 1 cm border all the way round. Place the pastry on their trays in the freezer.
  2. Meanwhile, place the chocolate, almond meal and cocoa powder in a food processor and whiz to combine. Add the jam, sugar, egg and egg yolk, and butter and whiz again to form a thick paste. Preheat the oven to 200°C.
  3. Remove the trays from the freezer and place heaped tablespoons of the filling in the centre of the 9 cm rounds leaving about a 1 cm border all the way round. Brush the edges with the egg wash and place the larger pastry rounds over the top, scored sides facing up. Press the edges to seal, then brush the tops with more egg wash. Place in the oven for 20 minutes or until golden and cooked through.
Tags:
the pie project
pie
pies
project
kirsten
jenkins
phoebe
wood
pastry
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