The pithivier I baked yesterday was so delish. I used the recipe in Jacques Torres's book, Dessert Circus. My only problem is that the almond cream deflated. Any tips on how to prevent this? At any rate, it was still awesome!
Your desserts look great! For the almond cream, it may depend on your recipe. Are you doing the typical 1:1:1:1 almond:butter:sugar:egg ratio? One of the problems may be overbeating it. It doesn't have any flour to hold the shape, so it can collapse very easily.
For pithiviers and galettes des rois, I normally take the almond cream and mix it with an equal weight of pastry cream. It's much less dense and it stays moist and creamy.
Also, to avoid the pithivier puffing up like that, you can use a fork and dock it all over. I used to do that for the galettes, you seriously puncture each one then let it chill overnight and they tend to stay flat during baking.
Thank you so much for the tips! I'll puncture the top next time. At any rate, it was so delicious and was gone by the evening!