GATEAU PITHIVIER

INGREDIENTS (SERVES 8) FOR THE PUFF PASTRY 225g flour

225g butter

Pinch of salt

Water, approx. 150ml (5fl oz)

FOR THE FILLING 110g ground almonds

100g caster sugar

45g melted butter

70g chocolate, 72% , coarsley chopped

120g diced candied orange peel 2 egg yolks, preferably free-range 2 tablespoons double cream 1 dessertspoon rum (optional) Egg wash made with 1 beaten egg and a tiny pinch of salt

Glaze icing sugar

TO SERVE

Crème fraîche or softly whipped cream

Preheat the oven to 230°C/450°F/Gas Mark 8.

Divide the pastry in half, roll out just less than 5mm thick, cut into two circles approx. 25cm in diameter. Put one onto a damp baking sheet, then chill both pieces.

Mix all the ingredients for the filling together in a bowl until smooth. Put the filling onto the pastry base, leaving a rim of about 2.5cm free around the edge. Brush the rim with beaten egg or water and put on the lid of puff pastry, press it down well around the edges. Flute the edges with a knife.

Make a small hole in the centre brush with egg wash and leave for 5 minutes in the refrigerator. With the back of a knife, nick the edge of the pastry 12 times at regular intervals to form a scalloped edge with a rose petal effect. Mark long curving lines from the central hole outwards to designate petals. Don’t cut through the pastry — just score it.

Bake for 20 minutes in the preheated oven, then lower the heat to 200°C/400°F/Gas Mark 6 and bake for 10 minutes approx. While still hot, dredge heavily with icing sugar and return to a very hot oven or pop under a grill (do not leave the grill).

The sugar will melt and caramelize to a dark brown glaze. Serve warm or cold with a bowl of softly whipped cream.

Note: Gateau Pithivier is best eaten warm, but it also keeps well and may be reheated.