Hazelnut And Chocolate Pithiviers Recipes

Steps:

• Position an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F.
• Put 1/2 of the chocolate chips, hazelnuts, and flour in the bowl of a food processor. Pulse until the hazelnuts are coarsely chopped. Pour the hazelnut mixture into a small bowl and set aside. Combine remaining chocolate chips and sugar in the food processor. Blend until the mixture is finely ground. With the machine running, gradually add the hot water until the chocolate is melted and mixture is smooth. Add the eggs, butter, vanilla and cinnamon. Pulse until mixture is blended. Return the hazelnut mixture to the food processor and pulse to incorporate. Pour the mixture into a buttered and floured 9-inch pie dish. Bake for 35 minutes. Place the pie on a cooling rack and cool for 1 hour. (Top may crack during cooling.) Refrigerate for 2 hours. (Pie can be made 1 day in advance and stored in the refrigerator). Allow the pie to return to room temperature for 30 minutes before serving.
• In a large mixing bowl, beat the cream until it forms soft peaks. Add the powdered sugar, vanilla, and cinnamon. Continue to beat until cream holds stiff peaks.
• To serve: Cut the pie into slices and dollop with the Vanilla Cream.

Steps:

• 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.

Steps:

• for the filling, stir the butter and sugar in a pan over medium heat until the sugar has dissolved but not caramelized. Add the chocolate and stir until smooth.
• Mix cocoa, almonds, and cornstarch in medium bowl. Stir in the chocolate mixture. Finally, stir in the eggs. Beat the mixture briefly until well mixed. Set aside but do not refrigerate.
• Place the pastry on floured work surface. Dust the top with flour and roll out into a rectangle about 1/8 inch thick. Using a plain 3 inch cutter, cut out 16 rounds of pastry. Spoon 2 tablespoons of the filling into the center of eight of the pastry rounds. Brush the egg around the edges of the pastry and place the remaining pastry rounds over the filling, pressing down gently to seal.
• Using the back of a pastry cutter two sizes smaller, carefully center it over the top and press down firmly. This will leave a mark and prevents the Pithivier from opening during the baking.
• Preheat the oven to 400°. Line 2 baking sheets with parchment paper. Place the pithiviers on the baking sheet about 1 inch apart. Chill in refrigerator for 15 minutes. Brush the tops with egg and use the back of a knife to mark curved lines from the center to the edge of the pastry all the way around each Pithivier. Bake until Golden Brown, 25 to 30 minutes. Transfer to a wire rack and let cool. Serves eight