Chocolate and hazelnut pithivier recipe

By delicious. team

  1. Serves 10-12
  2. Takes 10 minutes to make, 40 minutes to cook, plus chilling time
  3. Rating

The pithivier orginates from France, where they know a thing or two about pastry, and chocolate for that matter. Wow your friends and family with your culinary knowledge and this rich chocolate and hazlenut pithivier recipe.

tried and tested
Chocolate and hazelnut pithivier

Ingredients

  1. 150g good-quality dark chocolate, roughly chopped
  2. 150g blanched hazelnuts
  3. 125g golden caster sugar
  4. 20g good-quality cocoa powder
  5. 2 free-range egg yolks,
  6. plus 1 egg white
  7. 25g salted butter, at room temperature
  8. 2 tbsp dark rum (optional)
  9. Flour for dusting
  10. 425g pack ready-rolled puff pastry
  11. (2 sheets), thawed if frozen

Method

  1. 1. Preheat the oven to 200°C/fan180°C/gas 6. Whizz the chocolate, hazelnuts, sugar and cocoa in a food processor until finely crumbled. Add the egg yolks, butter and rum (optional), then whizz again until the mixture forms a firm paste.
  2. 2. On a lightly floured surface lay out both pastry sheets and, with a floured knife, cut out a 24cm circle and a 26cm circle. Put the smaller one on a non-stick baking sheet and pile the chocolate filling in the centre, keeping a 1cm border at the edge. 3. Lightly beat the egg white and brush some over the border. Lay the larger circle on top, smoothing with your hands to expel any air. Firmly pinch the edges to seal. Ideally, chill for 30 minutes, loosely wrapped in baking paper, then cling film. ›4. Using a knife, score (about halfway through the pastry) the top of the pithivier in curved spokes. Brush with the remaining egg white and bake for 40 minutes. (Lower the oven temperature slightly if it browns too quickly.) Serve warm or at room temperature with whipped cream.

Nutritional info

PER SERVING (BASED ON 12) 357kcals, 22.8g fat (8.2g saturated), 5.5g protein, 33.3g carbs, 18.8g sugar, 0.4g salt

Chef's tip

Cool, wrap in baking paper, then cling film, and freeze for up to 3 months. Defrost fully, then serve.

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