INGREDIENTS
- For the dough:
- – Flour 000700 g.
- – Flour 0000 300 g.
- – Sugar 100 g.
- – Sal 20 g.
- – Recent yeast 15 to twenty g.
- – Water 480 cc approx.
- – Butter 100 g.
- For the filling:
- – Butter 450 g.
- For the almond cream:
- – Comfortable butter 100 g.
- – Sugar 100 g.
- – Eggs 1 unit.
- – Almond flour 100 g.
- – Flour 0000 30 g.
- Pears cooked in syrup:
- – Peras Williams Smith 5 models.
- – Sugar 500 g.
- – Water 1 L.
- – Cinnamon stick 1 unit.
- – Star anise 1 unit.
- – Peel of 1/2 orange.
- – Vanilla pod (optionally available).
- To finish:
- – Baking spices to style (cinnamon, cardamom, coriander, cloves, ginger and nutmeg, all powdered).
- – Glitter gel or napage.
- – Sliced almonds.
Look how cute these puff pastry crowns with pears and almond cream!!
PROCEDURE:
1. Type a dough with all of the elements besides the butter. Work till you get hold of a clean dough, add the butter and proceed kneading for 10 minutes. We should obtain a agency mass.
2. Stretch into an oblong form (50 x 30 cm), cowl with movie and let it relaxation within the fridge for half-hour.
3. Press the butter between two items of plastic wrap, making a brick (30 x 20 cm). Prepare it on one finish of the dough and wrap it round itself. Take a easy flip. Reserve in a single day within the fridge, properly coated. The following day, do the opposite two rounds with 2-hour relaxation intervals within the chilly, to stop the fats from the dough from escaping.
4. Stretch the dough to three mm thick and minimize half-cm strips. Twisting them and performing is snail. Place it on a plate, if you need you’ll be able to.
5. Put a metal waist on it so it would not lose its form.
6. For the almond cream, beat the butter with the sugar, add the egg and proceed beating till you obtain a homogeneous cream.
7. Add the almond powder and flour, combine and place in a piping bag.
8. To assemble, place almond cream on every sliced spiral and canopy with half a sliced pear.
9. Sprinkle with damaged or sliced almonds and let rise.
10. Bake in a 190ºC oven till golden brown.
11. Let cool. Sprinkle with powdered sugar.
