bake - October 2017 - 50

formulation of the month

Ingredients

strips. Optionally, place a conservative

The pithivier can be refrigerated as-

Puff pastry at 2.5 millimeters

amount of fruit over the frangipane.

sembled for up to 3 days or frozen for

(traditional or inverted) 

Brush the top of the border strips

up to 2 months at this point.

Frangipane 

lightly with water.

Fruit (optional) 

Pithivier Assembly

Jam (optional) 

Using the "shutter" cutter, cut the

Similar as for jalousie, but use 8-inch

Apricot glaze

reserved semi-frozen 10 inches by 4½

circles of puff for base and top. Use the

 

inches of puff pastry down the center

same half-inch strip to line the edge.

Preparation - Jalousie Assembly

without stretching it.

For top piece, use a #805 tip to cut a
round vent in the center.

Cut two puff pastry strips 10 inches by
4½ inches wide strips. Place one piece

Transfer the top dough onto the base

in the freezer (this will be the top).

and press gently on all edges to adhere.

In addition, cut half-inch wide strips to the

To crimp edges, press down ﬁrmly with

edges of the dough rectangles. You will

the index and middle ﬁnger on one

need two 10-inch strips and two 3½-inch

side of the rectangle.

After egg washing but before baking,
lightly score a radiating spiral from the
center vent to the edge.
Baking
Egg wash and bake directly on a per-

strips. If pastry warms while handling,
Using a non-sharp, straight edge object

forated pan at 350°F convection for

such as a bamboo skewer, stem of a

about 45 minutes to 55 minutes or until

Place one dough rectangle directly

thermometer, etc., draw the outside

well colored on the sides and ﬁrm on

on a perforated sheet pan and lightly

edge of the dough in-between the two

the bottom.

brush the edges with water. Place the

ﬁngers. Move ﬁngers over one ﬁnger's

half-inch dough strips along each side

width (one ﬁnger will be placed in

Finishing

of the rectangle, as if creating a frame.

formed indent). Proceed in this man-

Brush with apricot glaze and garnish

Pipe a small amount of jam over the

ner around the edge of the rectangle to

with pearl sugar, making sure to go

base if desired, inside the border strips.

form a decorative scalloped pattern.

along all of the edges.

Pipe frangipane over the base, be-

Cover and reserve at least a ½ hour in

FORMULA COURTESY OF THE

ing careful to not cover the border

the refrigerator, or ideally overnight.

SA N FR A N CISCO B A KING IN ST IT U T E

place in refrigerator to chill.

 

50 < OCT 2017 | bakemag.com

©SYLBOHEC - STOCK.ADOBE.COM

pithivier

http://www.bakemag.com

bake - October 2017

Table of Contents for the Digital Edition of bake - October 2017

bake - October 2017
EDITOR'S NOTE - The Pricing Issue: making it look expensive
Contents
MANAGEMENT - Purchase Drivers
NEW PRODUCT SUCCESS STORIES -- Cookie Dough Bakeries
TECHNICAL CORNER - Geode Cake Design
TECHNICAL CORNER - HOW TO MAKE A GEODE CAKE
PRACTICAL MARKETING - Pop-up Power
PRACTICAL MARKETING - 4 STEPS TO SUCCESS
EQUIPMENT INNOVATIONS - The Right Slicer
FOOD SAFETY - Wheat Flour Education
FEATURE - Profit Strategies
FEATURE - Sweetest bakery in America
CHOCOLATE & DECORATING - Holiday Chocolate Innovations
CAKES - Cupcake Cam Live
SWEET GOODS - Pumpkin Season
BREADS - Bread Bakers Take Global Stage
PASTRIES - All-You-Can-Eat Pie
BEVERAGES - Just the 'Sweet Facts'
FOODSERVICE - Bakery + Coffee = Success
PRODUCT SHOWCASE
CLASSIFIEDS
AD INDEX
FORMULATION OF THE MONTH - Pithivier
bake - October 2017 - bake - October 2017
bake - October 2017 - 2
bake - October 2017 - EDITOR'S NOTE - The Pricing Issue: making it look expensive
bake - October 2017 - 4
bake - October 2017 - Contents
bake - October 2017 - MANAGEMENT - Purchase Drivers
bake - October 2017 - 7
bake - October 2017 - NEW PRODUCT SUCCESS STORIES -- Cookie Dough Bakeries
bake - October 2017 - 9
bake - October 2017 - TECHNICAL CORNER - HOW TO MAKE A GEODE CAKE
bake - October 2017 - 11
bake - October 2017 - PRACTICAL MARKETING - 4 STEPS TO SUCCESS
bake - October 2017 - 13
bake - October 2017 - EQUIPMENT INNOVATIONS - The Right Slicer
bake - October 2017 - 15
bake - October 2017 - FOOD SAFETY - Wheat Flour Education
bake - October 2017 - 17
bake - October 2017 - FEATURE - Profit Strategies
bake - October 2017 - 19
bake - October 2017 - 20
bake - October 2017 - 21
bake - October 2017 - 22
bake - October 2017 - 23
bake - October 2017 - 24
bake - October 2017 - 25
bake - October 2017 - FEATURE - Sweetest bakery in America
bake - October 2017 - 27
bake - October 2017 - 28
bake - October 2017 - 29
bake - October 2017 - CHOCOLATE & DECORATING - Holiday Chocolate Innovations
bake - October 2017 - 31
bake - October 2017 - 32
bake - October 2017 - 33
bake - October 2017 - CAKES - Cupcake Cam Live
bake - October 2017 - 35
bake - October 2017 - SWEET GOODS - Pumpkin Season
bake - October 2017 - 37
bake - October 2017 - BREADS - Bread Bakers Take Global Stage
bake - October 2017 - 39
bake - October 2017 - PASTRIES - All-You-Can-Eat Pie
bake - October 2017 - 41
bake - October 2017 - BEVERAGES - Just the 'Sweet Facts'
bake - October 2017 - FOODSERVICE - Bakery + Coffee = Success
bake - October 2017 - PRODUCT SHOWCASE
bake - October 2017 - 45
bake - October 2017 - CLASSIFIEDS
bake - October 2017 - 47
bake - October 2017 - 48
bake - October 2017 - AD INDEX
bake - October 2017 - FORMULATION OF THE MONTH - Pithivier
bake - October 2017 - 51
bake - October 2017 - 52
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