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Pear pie

Cooking Time

90 mins

Serving Suggestion

9 people

Difficulty

Allergy information

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How to make Pear pie

1

Thaw a slice butter puff pastry and make pears out of it by using the pear shapes. 

2

Puncture one time in the middle of the shape and brush with egg. Spray a stripe of frangipane in the middle.

3

Cut the pear halves into slices but keep the pear in one whole at the top.

4

Place with a palette knife half pears in a fan shape on the frangipane. 

5

Bake it for 20 to 25 min in an oven at 210 ° C. Let the pear pie cool down and finish with GOLD CUP® Apricogel.

6

Making the Frangipane

7

Defrost butter puff pastry and portions using a pear shaped cutter. Prick each pastry pear and brush with egg. Spray a stripe of frangipane in the middle.

8

Cut the pear halves into slices but keep the pear in one whole at the top. Use a palette knife to place the fan shaped pears onto the frangipane.

9

Bake it for 20 to 25 minutes in an oven preheated to 210 °C.

10

 Let the pear pastries cool down and finish with GOLD CUP® Apricogel.  

11

For the Frangipane:

12

Mix the ST ALLERY® Premium Cream Dough and the sugar. Slowly add the eggs and egg yolks. Mix in the broyage and slowly add the flour with a spatula untill it is well mixed.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

Pears with juice
Cutter in the shape of a pear
Egg
Frangipane ingredients
400g broyage
400g sugar
200g egg
200g egg yolk
180g flour

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