Pitivier Puffs

Pitivier puffs are a compact “supplement” to the famous French pie of the same name. This authentic chocolate-nut puff pastry recipe is easy to replicate in your home kitchen.

Ingredients

Directions

We will prepare the products for the Pitivier puffs in advance, we use the puff pastry – ready-made and without yeast.
For the filling, grind butter at room temperature with granulated sugar, not allowing the sugar to dissolve.
Add to the butter mass a mixture of nuts ground with a blender, chocolate melted in a water bath, orange juice and essence of rum (or dark rum).
Mix everything thoroughly, add one egg. The chocolate-nut mass must be homogeneous.
We send the blank for the filling to the refrigerator for 20 minutes.
Roll out the dough on floured baking paper, no more than 0.4 cm thick. Divide into two parts. With a glass on one part of the dough, we outline circles without pushing.
Lubricate along the contour (about a centimeter) with a brush with water to glue the baking.
Put a teaspoon of the filling in the center.
Cover the first part of the filled dough with the second rolled sheet. We press with a glass of a smaller size – the center, and with a large glass – the outline. Using a sharp knife, cut out the baked goods in a larger circle.
We cool the workpieces for 15 minutes. in a refrigerator. Lubricate the surface with a scrambled egg, draw a drawing with the back of the knife blade. We bake in an oven preheated to 200 degrees for 18 minutes, on convection.
Pour hot puffs of “Pitivier” with hot sugar syrup (dissolve a tablespoon of granulated sugar in 40 ml of boiling water).
Serve the Pitivier puffs warm or cold. Delicious tea drinking!

Bon appetit!

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