Hazelnut and Chocolate Pithiviers

My Parisian Escape: A Hazelnut and Chocolate Pithiviers Adventure

The aroma of freshly baked pastry always takes me back to my days in Paris. I remember wandering through the charming streets, the city humming with life, and the alluring scent of buttery, flaky goodness emanating from every pâtisserie I passed. One particular treat always caught my eye – the elegant Pithiviers. These beautiful pastries, typically filled with almond cream, are a true Parisian classic, a testament to the city's exquisite culinary heritage. But my version puts a delightful twist on tradition, combining the rich nuttiness of hazelnuts with the intense decadence of dark chocolate.

This isn't some elaborate project requiring hours of painstaking work in the kitchen. No, my friends, this recipe is surprisingly approachable, even for a busy professional like myself. I love that you can use store-bought puff pastry, making the entire process remarkably quick and easy. Perfect for a weeknight indulgence or a sophisticated dessert for weekend guests. The wonderful thing is that you can even prepare it ahead and reheat it, making it ideal for those days when you're juggling a thousand things, yet still crave a touch of Parisian elegance.

The beauty of this recipe lies in its simplicity. The subtle sweetness of the hazelnut filling perfectly complements the bittersweet intensity of the dark chocolate. Each bite is a symphony of textures – the crisp, flaky layers of puff pastry yielding to the creamy, nutty heart, all punctuated by the satisfying snap of the chocolate. It’s a small moment of luxury, a delicious escape from the everyday, transporting you straight to a Parisian café.

Imagine this: A crisp autumn evening, the city lights twinkling in the distance, and you're savoring a warm slice of this heavenly Pithiviers with a cup of strong coffee. Or perhaps it's a sunny afternoon, and you're sharing this treat with loved ones, laughter filling the air. However you choose to enjoy it, this Hazelnut and Chocolate Pithiviers is more than just a dessert; it's an experience, a taste of Parisian charm that you can create right in your own kitchen.

Beyond the delicious taste and ease of preparation, making this Pithiviers is also a meditative process. The simple act of rolling out the pastry, spreading the filling, carefully arranging the chocolate pieces, and crimping the edges is a mindful exercise, allowing me to disconnect from the demands of the day and focus on the creation of something beautiful and delicious.

This isn't just about baking; it's about embracing the elegance of simplicity, the joy of creating something special, and the satisfaction of sharing a little bit of Parisian magic with those you love. So, go ahead, indulge in a little piece of Paris. You deserve it.

Ingredients: (The exact quantities will depend on the size of your puff pastry sheets.)

• Ready-made puff pastry sheets
• Hazelnut paste (or make your own by blending roasted hazelnuts with a little sugar)
• Dark chocolate, roughly chopped
• Eggs
• Sugar
• Butter
• All-purpose flour
• Vanilla extract

Remember to adjust the ingredients based on the size of your puff pastry sheets and your desired level of sweetness and chocolate intensity.

So, whether you’re a seasoned baker or a culinary novice, give this recipe a try. You'll be surprised how simple it is to create a truly memorable dessert. Bon appétit!

Step-by-step

• Preheat oven to 400°F.
• Cut 1 pastry sheet into 9 1/2-inch-diameter round. Transfer to heavy large cookie sheet; chill.
• Using electric mixer, cream butter and sugar in medium bowl until fluffy. Mix in nuts, flour and vanilla. Mix in 1 egg.
• Spread filling evenly over chilled pastry round, leaving 1/2-inch border at edge. Arrange chocolate pieces over filling, spacing evenly. Chill 15 minutes.
• Beat remaining egg to blend in small bowl. Cut second pastry sheet into 9 1/2-inch-diameter round.
• Brush border of filled pastry with beaten egg. Top with second pastry round, pressing edges together firmly to seal. Crimp edges decoratively. Brush pastry with beaten egg.
• Cut small vent hole in center. Using tip of small sharp knife, score half circles 1/2 inch apart in top of pastry, beginning at vent and ending at crimped edge. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Bake pastry until puffed and golden brown, about 25 minutes.
• Cool 10 minutes on cookie sheet. Transfer pastry to platter. Serve warm or at room temperature, cutting pastry into wedges.