Chocolate Bourbon Pecan Pithiviers Recipe (with Video)

Make the Chocolate Bourbon Pecan Filling
1. Finely grind the pecans in a small food processor
2. In a large bowl, mix the room temperature butter until it is creamy
3. Add the sugar to the bowl and mix until the mixture is combined
4. Add the liquid egg and continue mixing until smooth
5. Add the ground pecans, flour, salt, and cinnamon and mix until combined and no lumps remain
6. Finally, add the vanilla and the bourbon and mix until combined
7. Transfer the mixture to a piping bag and set aside at room temperature until ready to use
8. Note: Filling can be made ahead and kept in the fridge in an airtight container or piping bag for up to 1 week. Allow the cream to come to room temperature before using
Assemble the Pithiviers
1. Preheat the oven to 350 F and position a rack in the center of the oven
2. On a well-floured surface, roll out the puff pastry into an 11 x 22-inch rectangle; it is okay if the dough retracts slightly
3. Cut the dough into 2 11-inch squares and transfer one of the squares to a sheet of parchment; rotate the other square 90 degrees, transfer it to a parchment-lined baking sheet, and keep it in the fridge until ready to use
4. Place an 8-inch cake pan in the center of the first pastry sheet and lightly trace around it with a knife
5. Pipe a spiral of pecan cream in the center of the circle, leaving a 1/2 inch border between the edge of the cream and the circle (save the remaining cream for twice-baked croissants or bostock)
6. Sprinkle the chocolate on top of the cream
7. Brush all exposed pastry very lightly with water
8. Remove the second sheet of pastry from the fridge and place it over the top of the first one, keeping it perpendicular
9. Make a small hole in the center of the pastry to allow air to escape, then press around the edges to seal in the filling as tightly as possible
10. Transfer the pastry on its sheet of parchment to a baking sheet and freeze for 15 mins, until cool and firm
11. Flip over a 9-inch cake pan and place it over the center of the pastry. Use a fluted pastry cutter, pizza wheel, or large, sharp Chef's knife to cut out the pastry in smooth, downward motions
12. Combine the liquid egg and milk, and brush the top of the pastry lightly and evenly with the egg wash
13. Freeze the pastry for another 10-15 mins, until the egg wash is firm
14. Note: At this point, the pithiviers can be transferred to the fridge and chilled for up to 24 hours before baking
Bake and finish the Pithiviers
1. Brush the pithiviers with another thin, even layer of egg wash; enlarge the hole in the center of the pastry so that it is at least 1/8 inch wide
2. Use a very sharp paring knife or lame to lightly score the pastry in rays starting at the center and ending at the edges
3. Bake the pastry until the top and sides are both deep golden brown, about 1 - 1 1/4 hours, rotating the pan halfway through baking to ensure it browns evenly
4. While the pastry is baking, combine the water and sugar and stir to dissolve
5. As soon as the pastry comes out of the oven, brush the top carefully with syrup; this will make it particularly glossy and beautiful, but it is not required
6. Allow the pastry to cool for at least 1 hour before serving, then slice with a serrated knife and enjoy warm or at room temperature
7. Note: Pithiviers keeps for 4 days covered, at room temperature; after 2 days it is better to heat it slightly in a 300 F oven before serving