Pithiviers

What to get ready

• Puff pastry 1.2 kg
• Almond flour 480 g
• Unsalted butter 360 g
• Sugar 360 g
• Chicken eggs 12
• Rum 80 ml
• Cornstarch 60 g
• Powdered sugar 100 g

Method

1. 1 Cream the softened butter with the sugar, then mix in the almond flour, two eggs, cornstarch, and rum to make almond cream.
2. 2 Chill the ice cream for 1 hour to allow it to firm up; soft ice cream will melt and spill during baking, causing the cake to fall apart.
3. 3 Cut two plates of puff pastry, with the top plate being 2 cm wider than the bottom plate.
4. 4 Scoop the cream into a dome shape in the center of the bottom plate, leaving a 3 cm rim, then brush egg wash onto the rim.
5. 5 Place the plate on top, press the edges firmly together, then score the grooves in a spiral pattern from the center outwards without cutting through the crust.
6. 6 Make a vent hole at the top, brush with egg wash, bake at 200 degrees for 40 minutes, and sprinkle with powdered sugar while still hot.

With an appliance

• Air fryer 1 hr 30 min

  Replace step 6: spray a thin layer of oil onto the sides of the mold, use a 215-degree hot air oven for 26 minutes, and rotate the tray at minute 13. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.