2 x 375g packs Carême All Butter Puff Pastry, thawed
1 egg, lightly beaten, to glaze
200g dried pear, roughly chopped
40g glace ginger, chopped
185g dark chocolate (min 55% cocoa solids) coarsely chopped
¼ cup Dutch cocoa powder
2 tablespoons cornflour
½ cup light muscavado sugar (firmly packed)
80g unsalted butter, chopped into small cubes
1 egg yolk
½ teaspoon sea salt
Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
Lightly flour work surface and a rolling pin. Roll first sheet of pastry to a thickness of approximately 3mm and cut a 26cm circle. Roll the second sheet of pastry to a thickness of approximately 3mm and cut a 30cm circle. Place pastry circles in fridge to rest.
For the filling, place the pecans in a food processor and pulse to a fine meal. Add half the pears, ginger, chocolate, cocoa, cornflour, sugar and butter, pulse to a fine crumb. Add the eggs, yolk and salt and pulse until just combined. Add the remaining chopped pear and stir until combined. Shape the chocolate mixture into a 20cm disk, wrap in baking paper and chill in refrigerator for 20 minutes.
Remove 26cm pastry circle from the fridge and place on prepared baking sheet. Prick pastry base all over with a fork. Brush a 3cm border around the outside of the circle with beaten egg yolk. Place the chocolate disk in the centre of the pastry base and smooth into a slightly domed mound within the egg washed border.
Remove the 30cm circle from the fridge and drape over the chocolate mixture, pressing the edges of the two circles firmly together to seal. Chill in refrigerator for 20 minutes.
Pierce a small hole in the centre of the Pithivier, for the steam to escape. Using the point of a knife, mark out faint lines from the hole, in a pinwheel pattern. To decorate the edge, use the back of a knife to draw the pastry in about ½ cm towards the middle, to create a scalloped finish. Continue around the edge at 3cm intervals.
Bake the Pithivier in preheated oven for 15 minutes at 220°C (200°C fan-forced) then turn down to 200°C (180°C fan-forced) and continue to bake for a further 30 minutes or until pastry is a dark golden brown. Remove Pithivier from oven, allow to cool.
Serve Pithivier either warm or at room temperature with Jersey cream.