Petits Gateaux Pithiviev

Ingredients

• ½ lb. almonds (peeled)
• ½ lb. caster sugar
• a few sprigs crystallised orange flower
• 1 tablespoonful of cream
• ½ lb. fresh butter
• 1 teaspoonful chopped lemon-peel
• 1 whole egg
• 2 whites of eggs
• about ½ lb. puff-paste (No. 1944)

Method

1. 1

   Pound the almonds in a mortar together with the orange flower; when quite fine add the cream, lemon-peel, and two whites of eggs.

2. 2

   Put the sugar into a basin, cream the butter with the sugar, add the whole egg, and work until thoroughly incorporated; now add the pounded almonds and work until smooth.

3. 3

   Roll out the puff-paste, stamp out some rounds about three and a half inches in diameter: stamp out rings of paste three-quarters of an inch wide and fix on the rounds to form the border; fill with the mixture; place a few strips of paste crosswise, bake in a moderate oven, when nearly done dust with sugar and finish baking.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 531. The excerpt below is the record exactly as published.

Petits Gateaux Pithiviev. — £ lb. almonds {peeled ), £ lb. caster sugar, a fete sprigs crystallised orange flower, 1 table- spoonful of cream, £ lb. fresh butter, 1 teaspoonful chopped lemon- peel, 1 whole and 2 whites of eggs, about | lb. puff-paste {No. 1944). Pound the almonds in a mortar together with the orange flower ; when quite fine add the cream, lemon-peel, and two whites of eggs. Put the sugar into a basin, cream the butter with the sugar, add the whole egg

Cook this with the app: pantry check, scaling, and the assistant.