For the month of December, Kat challenged us to make Gateaux Pithiviers.
I had made Gateaux Pithiviers in the past, but always using frozen puff pastry. This challenge required that I make puff pastry from scratch, which is time consuming, but not difficult. It was well worth the extra effort. The resulting pastry was rich, buttery, and flaky, while the filling was sweet without being cloying. This recipe reminds me of an almond filled croissant, and makes a delicious dessert or breakfast pastry!
-Recipe available at: http://www.thedaringkitchen.com/recipe/gateaux-pithiviers
-Posted by Jennifer