Chocolate orange pithivier

Chocolate orange pithivier
  • Serves icon Serves 8
  • Time icon Hands-on time 30 min, plus chilling. Oven time 50-55 min.

Chocolate orange lovers won’t be able to resist this decadent dessert. Our chocolate pithivier has a rich chocolate, hazelnut and orange filling encased in golden pastry.

Prefer it without citrus? Try our chocolate and hazelnut pithivier.

Nutrition: per serving

Calories
709kcals
Fat
44.4g (18.6g saturated)
Protein
10g
Carbohydrates
65.8g (41.2g sugars)
Fibre
3.5g
Salt
0.6g
Calories
709kcals
Fat
44.4g (18.6g saturated)
Protein
10g
Carbohydrates
65.8g (41.2g sugars)
Fibre
3.5g
Salt
0.6g

Ingredients

  • 150g blanched hazelnuts
  • 500g block puff pastry, thawed if frozen
  • 100g unsalted butter, softened
  • 150g caster sugar
  • 1 medium free-range egg, plus 2 egg yolks
  • 3 tbsp plain flour, plus extra to dust
  • 150g good quality dark chocolate, roughly chopped
  • 4-5 tbsp orange conserve (see Easy Swaps)

Method

  1. Heat the oven to 180°C fan/gas 6. Line 2 large baking sheets. Put the hazelnuts on a separate baking tray and roast for 10 minutes. Set aside to cool, then whizz in a food processor until finely ground.
  2. Roll out the puff pastry on a lightly floured work surface to a 45cm x 25cm rectangle. Cut out 2 discs, one measuring 20cm, the other 25cm in diameter. Transfer to the prepared baking sheets, then chill for 20 minutes.
  3. For the filling, beat the butter and sugar with an electric hand mixer until pale and fluffy. Beat in the whole egg and one yolk until well combined. Fold in the ground hazelnuts and flour, then the chopped chocolate.
  4. To assemble, spread the conserve over the smaller pastry disc, leaving a 2.5cm border. Spread the chocolate/hazelnut filling on top in an even layer, maintaining the 2.5cm border.
  5. Beat the remaining egg yolk with 1 tsp water and brush it over the pastry border. Lay the larger pastry disc over the filling, releasing any trapped air and pressing the edges to seal. Chill for 20 minutes. Increase the oven temperature to 200°C fan/gas 7.
  6. Remove the pithivier from the fridge and press once more to ensure the pastry is well sealed. Brush the top with the remaining egg wash. Using the tip of a small, sharp knife, score radial arcs into the pastry, working from the centre outwards and taking care not to cut all the way through.
  7. Bake for 15-20 minutes until puffed and golden. Turn down the oven to 160°C fan/gas 4 and bake for 35 minutes more until the pastry is deep golden. If it starts to brown too much, lay a sheet of foil loosely over the top. Cool slightly and serve warm.

delicious. tips

  1. Easy swaps: We used a blood orange conserve, but apricot, black cherry or a fine-cut marmalade would also work well.

    Don’t waste it: Freeze leftover egg whites in labelled freezer bags for up to 2 months. Defrost in the fridge, then use for meringues, mousses or soufflés.

  2. Assemble the pithivier to the end of step 5 up to 1 day ahead. Wrap well and chill until ready to bake.

Recipe By

Jess Meyer

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