Friday, June 5, 2009

pithiviers and sunday's market menu


I made a few pithiviers for last week's market to use up some ingredients, specifically puff pastry and coconut curd. I loved them so much, I'm making them again this week. And I suspect they will be making regular appearances throughout the season. I may decide to make them every week. Traditionally, a pithiviers is two layers of puff pastry filled with a mix of almond cream and pastry cream and it's typically made as one large round (also, if it is baked with a token inside, it becomes a Galette des Rois, a cake to celebrate the Epiphany). Mine are small and are currently being filled with creamy smooth coconut curd and rhubarb jam. Not traditional at all, but delicious. The rhubarb and coconut bake together nicely, creating a creamy-tart filling. Even if you're not a fan of rhubarb, you will like this filling. These just might be the perfect pastry for me--buttery, crunchy, sweet, jammy. So good. I'll be getting up early, early Sunday morning to put these in the oven, so I hope you'll stop by and try one.

If you can't stop by, you may want to try making these. Making puff pastry is pretty easy--time consuming, but simple. The results are so satisfying. You could also make these with frozen all-butter pastry. I love Dorie Greenspan's recipes, as she makes seemingly complicated processes very straightforward and accessible, so I'll link you to her instructions for Galette des Rois. You can add your favorite jam with the almond cream, or replace another type of pastry cream.

In addition to the pithiviers, this week at the market, I'll have:
  • chocolate mint tarts
  • apple puff pastry tarts (Hall's had some nice winter apples still)
  • lemon cakes
  • rhubarb bakewell tarts: [6/29 note: The rhubarb bakewell tarts were inspired by this month's daring bakers challenge. In the rush to get ready for the market, I forgot to take pics, but the tart was delicious. The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.
  • brioche
For macarons this week, I'll have:
  • gianduja (chocolate-hazelnut)
  • maple pecan
  • strawberry rhubarb
  • vanilla honey
  • green tea w/ white chocolate caramel

I'll also have some lovely jars of rhubarb jam for sale, plus two types of pates de fruit: apple and rhubarb.

5 comments:

  1. I must just say that your food photography is also beautiful. In addition to the way it must taste . . . I have always wanted to try pithiviers, and since I can't stop by (cruel, cruel words!), I guess I'm just going to have to try to make it sometime.

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  2. That's a market stall I'd be visiting if I were anywhere close! Sorry we didn't get to see your Bakewell Tart, but I think the rhubarb must have gone very well with the frangipane.

    IsolatedFoodie

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  3. The pithivers look so gorgeous and delicious, that I can only imagine how well youyr Bakewell came out! Regardless, I'm bookmarking this recipe :)

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  4. That cake looks great. It's definitely a show stopper. Great job

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  5. This cake looks so nice..I think this is the best tart of this weekend.

    Merry

    Free Direct TV

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