make an authentic pithivier with pastry chef Stéphane Maréchal

Pithiviers is an emblematic Loiret cake. This fondant dessert, with a very recognizable white icing and embellished with candied fruits, makes the taste buds salivate. Follow the authentic recipe of Stéphane Maréchal, expert of pithiviers in the village of the same name.

When the young baker Stéphane Maréchal moved to Pithiviers in 1995, he discovered the cake that bears the name of the village. Since he is the head of the pastry To Fame in the heart of the city center, he has become the expert.

This melt-in-the-mouth almond specialty is a hit with locals and tourists alike in front of its tempting window display: “What I like about this cake is both its simplicity, because there aren’t a lot of ingredients in it… We have something very basic but excellent because there are the almonds. It’s something soft, which has excellent conservation so it’s both simple and good.” summarizes Stéphane Maréchal.

But beware of very precise cooking: “A successful pithivier is a pithivier that will have a whole balance in terms of thickness… Personally, I don’t like having a product that is too thick because the longer you leave it in the oven, the more you lose taste. . “says the pastry chef.

The founding Pithiviers of Stéphane Maréchal was dubbed by the eminent members of the “Brotherhood of Pithiviers” which extends its influence throughout the Pithiverais and beyond. So if you pass by the corner of Loiret, do not miss to go and taste this marvel whose pastry chef entrusts us with the recipe.

A recipe and an encounter to be found on our show * Succulent !broadcast on France 3 Grand Est, Bourgogne-Franche-Comté, Hauts-de-France, Centre-Val-de-Loire, Occitanie and Paris Ile-de-France.

Preparation instructions

For 6 persons

20cm mold

Ingredients

• 150g almond powder
• 150g of butter
• 150g caster sugar
• 3 eggs
• A little cornstarch (optional)
• A splash of rum (optional)
• Candied fruits: angelic cherries

For the royal icing

• 1 egg white
• 180g icing sugar
• 1 squeeze of lemon juice

1. Mix the sugar and almond powder with a hint of cornstarch. Add the eggs and beat everything to obtain a cream.
2. Add the melted butter and rum, then mix.
3. In a buttered pie dish, pour the dough.
4. Bake at 180° for 30 to 35 minutes.
5. Unmold and let cool.
6. Finish with royal icing.
7. Decorate with cherries and angelica.

Conservation

Pithiviers can be kept for a week in a cool place.

The little extra from the chef

To check that the cake is well cooked when it comes out of the oven, tap in the middle to make sure it is not liquid, it sinks but not too much.