It is undeniably more faff than shortcrust to make, but after following the instructions in Calum Franklin’s book The Pie Room, I’m reminded that the time-consuming aspect of the process is waiting for the pastry to chill between rolls and folds, rather than that much active work. I’m starting with the pastry because, really, this is what defines the pithivier – without puff pastry, it’s just a pie.
#How do you make cheese puffs full#
In fact, the internet is full of recipes for pithiviers stuffed with fish, fruit, and even tofu and mushrooms – chopped and otherwise.Ĭalum Franklin’s puff pastry is unimprovable. Pierre Koffman does a pheasant one, Rosie Birkett a version filled with cauliflower cheese, Parisian patissier and celebrity chef Cyril Lignac adds truffle to his pork and cheese number … the list goes on.
Indeed, though charcutier Nicolas Verot tells me that “what makes the big difference between a pithivier and a pie is that a pithivier contains unchopped meat, unlike a tourte”, though in reality, it seems, anything goes. The traditional example, which is not dissimilar to the frangipane-filled galette des rois made to celebrate Epiphany, has a sweet almond centre, though these days a pithivier is just as likely to be savoury. N amed after the central French town of the same name (which, confusingly, also claims a much older almond cake, the pithiviers fondant, as its own), the pithivier is a free-standing puff pastry pie so magnificent that it’s as much centrepiece as dinner.
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