“A favourite at this time of the year at the restaurant and very easy to make. I love the buttery addition of ground almonds. It’s great served with a coffee bean custard to be devoured warm and straight from the oven. Very French and rich. It’s classically made with just almond paste, but I think it’s good to do something different sometimes.”

Serves 6 to 8

Prep time: 45 minutes to 1 hour; Cooking time: 30 minutes

Begin by making a crème pâtissière:

INGREDIENTS

300ml whole milk

3 large egg yolks

5 tablespoons caster sugar

1 tablespoon plain flour sifted

1/2 vanilla pod, seeds removed

METHOD

Heat the milk in a small pot with the vanilla pod, being careful not to bring it to a boil. Set to one side.

Whisk the egg yolks, sugar and flour together to a smooth paste, then pour in the warm vanilla milk and whisk to combine.

Pour this mixture into a clean pan and bring gently to the boil, stirring continually, until it thickens. Allow to simmer for a minute or two then pass through a fine sieve into a clean bowl. Allow to cool with a cover or a dusting of icing sugar to avoid a skin appearing.

For the pithivier:

INGREDIENTS

225g unsalted butter

225g caster sugar

110g cocoa powder

225g ground almonds

225g dark chocolate, grated or chopped into small pieces, I like Montezuma

25ml good rum

3 to 4 tablespoons crème pâtissière

1 roll puff pastry

1 egg, mixed in a cup for brushing

METHOD

Heat the oven to 190°C.

Cream the butter and sugar in a bowl until soft and light, then add the cocoa powder, ground almonds, rum and crème pâtissière, in that order, mixing all the time, then fold in the chocolate.

Roll the mix into balls about golf ball size.

Roll out a sheet of puff pastry and brush with the egg wash. Place the chocolate balls on top, spaced out evenly, then place a sheet of puff pastry over the top. Cover the chocolate mix with the top sheet, a bit like making ravioli. Then press the edges down and crimp, like a Cornish pasty, all the way around to seal. Score the top lightly with the tip of a small knife a swirl pattern and brush egg wash all over.

Bake in the oven for 20 to 30 minutes until golden brown. Serve with coffee custard.