Yep, no photo. I so totally meant to get a picture of it, but, I just didn't get around to it before it was devoured. Even the chocolate die-hards in the pack liked it. Oh, Pithivier.... you'll just have to Google it. I used a combination of recipes from Wolfgang Puck and Jacques Torres. Those will most likely be the first two recipes listed on your search engine. I served it with dried fruit I had in my freezer. I had cherries, figs and apricots. I soaked them in Grand Marnier and water for about 4 hours, then carmelized them with brown sugar and margarine with a pinch of salt. Turned out pretty good.
Things I would do differently. I would not use the corn syrup/water glaze called for in one of those recipes and I would use the longer cooking time. I did 20 minutes, glaze, lower the temp, 15 minutes. I would just to the 40 minutes and the higher temp. I say this because after the Pithivier cooled, the top and bottom crusts deflated completely.
Anyway, its a pretty delicious dessert and really quite easy.
Ciao
