Gâteau Pithiviers Recipe from Cooking in Gascony

June 24, 2020  |  By Liz SanFilippo Hall
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Gâteau Pithiviers Recipe from Cooking in Gascony

It's generally assumed that Gateau Pithiviers — a classic French pastry — originated in the town of Pithivers in France's Loire Valley. But today this simple but delicious dish is enjoyed all over the country. This particular recipe for the pastry comes from Chef David at Cooking in Gascony; his version is quite traditional as its made with almonds, but he gives it a regional twist with armagnac, a brandy that originates in Gascony. (Although, Chef David says you can substitute the armagnac for rum).

Gateau Pithiviers from GasconyOther variations of the recipe exist as well. Some chefs like to put candied fruits as a topping, rather than a top crust, while other versions are savory rather than sweet. The one thing all these Gâteau Pithiviers recipes have in common? They're incredibly addicting!


  • 500 grams (1 lb. 1 oz) puff pastry
  • 50 grams (1 3/4 oz) butter
  • 115 grams (3 3/4 oz) sifted icing sugar
  • 115 grams (3 3/4 oz) ground almonds
  • 2 egg yolks
  • 2 tbsp Armagnac (or rum)

1. Roll out two 10 inch rounds from the puff pastry.

2. Separately, cream the butter and sugar, and then slowly add the egg yolks.

3. Mix all the other ingredients together in a bowl.

4. Using a circular pastry cutter, cut semi-circles out on the outer edge of one of the pastry rounds.

5. On that same pastry round, spread the filling, leaving a border of about 1 inch all around.

6. Cut the other pastry round to the same size as the inner edge of the semi-circles.

7. Brush the egg whites onto the inner side of the semi-circles, and centralize the top round of pastry over the filling.

8. With a knife, gently mark the semi-circles with a criss-cross pattern.

9. With the knife again, mark curved lines 5 millimeters apart, from the center out to the edge.

10. Lightly egg wash the whole gâteau and bake it in a pre-heated oven at 200°C (400°F) for 25 minutes until golden brown.


Learn other traditional French recipes with a trip to Cooking in Gascony.

By Liz Hall

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