Pear pie

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

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

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

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

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.

Making the Frangipane

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.

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.

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

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

For the Frangipane:

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.