Raspberry, Chocolate and Almond Pithivier Recipe

How to Make a Raspberry, Chocolate and Almond Pithivier


  1. Line a baking sheet with baking paper. Cut one piece of pastry into a 21cm circle. Transfer it to the middle of the baking sheet and refrigerate. Cut the remaining piece into a 25cm circle, place onto a flat plate or board and refrigerate.
  2. Place a piece of cling film over the inside of an 18cm bowl, pushing it down to roughly line it. To make the filling, beat the butter and sugar together until fluffy.  Add the almond meal, chocolate and egg and mix until incorporated. Stir in the flour and raspberries. Don’t worry if the rasberries break up. Place into the cling film-lined bowl and smooth the top. Cover with cling film and refrigerate for an hour or until firm.
  3. Place a 3cm round cutter in the middle of the 25cm pastry circle and make an indent. Do not cut all the way through. Using a knife tip, gently score the pastry into a pattern of parallel arcs, starting at the outside of the 3cm circle and going all the way to the edges of the pastry. You can use a large round cutter as a guide. Be careful not to cut all the way through – it only needs to be lightly scored.
  4. Preheat oven to 180°C (or 160°C). In a small bowl, whisk the egg yolk and milk together to make an egg wash. Take the chilled filling from the fridge and remove the cling film. Place the filling, flat side down, in the middle of the smaller pastry circle. Brush the border with eggwash. Gently transfer the scored pastry circle on top of the chocolate filling to encase it, making sure the 3cm circle indent is positioned in the centre. Press down gently around the edges to seal the pastry. Crimp the edges with your fingers or make indents with a fork. Brush with the egg wash and make a small hole in the top for steam to escape.
  5. Bake for 35 minutes or until golden and risen. Remove from the oven and allow to cool for 10 minutes. Serve with cream and the remaining raspberries.

Tip:  This can be assembled a day ahead and simply egg washed and baked just before serving.