INGREDIENTS
- Cake dough or pie dough:
- – Flour 0000 375 g.
- – Salt 1 pinch.
- – Frequent sugar 65 g.
- – Butter 190 g.
- – Buds 1 unit.
- – Water 95 cc.
- Pears in syrup:
- – Sugar 500 g.
- – Water 1 L.
- – Cinnamon department.
- – Peel of half a lemon and half an orange (with potato peelers).
- – Star anise 1 unit.
- – Cardamom 2 pcs.
- – Pears 4 models.
- Almond cream:
- – Butter 100 g.
- – Impalpable sugar 100 g.
- – Eggs 1 unit.
- – Almond Powder 100 g.
- – Flour 30 g.
- – Essence of bitter almonds (1 capful).
- Frangipane cream:
- – Almond cream 300 g.
- – Pastry cream 150 g.
Bourdaloue pear cake, a cake with sableé dough with pears in syrup and almond cream, particular! Comply with the recipe under and revel in it at dwelling
PROCEDURE:
Time:
1. Combine flour and sugar in a bowl, add the chilly butter and rub till nicely built-in.
2. Beat the yolks with the water and salt till dissolved.
3. Add the liquid to the dry merchandise and mix with out kneading.
4. Let it relaxation within the chilly for approx. 1 hour earlier than use. stretch to
5. Line a 22 cm mould and reserve for the lid.
6. Line a pie plate with the dough.
Pear:
2. Peel the pears, clear them and lower them in half. With a spoon of noisette potatoes, take away the middle.
3. Make a syrup with sugar and water. Taste with the bouquette (cinnamon, citrus peel and star anise). Carry to a boil for 2 minutes
4. Add the clear pears lower in half and canopy with parchment paper. Saute till tender.
5. Drain on a rack and put aside. If we wish to protect them, they have to be submerged within the flavored syrup within the fridge.
Almond cream:
1. Beat the butter with the sugar till it is vitally foamy. Add the yolk and egg. Add the almonds.
Frangipane cream:
2. Obtain a really homogeneous combination with the almond cream and the pastry cream.
Allow us to do not forget that the proportion used is 2 to 1.
Armed:
3. Unfold a really skinny layer of frangipane cream on the bottom of the cake.
4. Prepare the pears in half within the form of a flower in order that the highest of the pear factors in direction of the middle. Sprinkle with 5 spices.
5. Cowl the cake with the opposite disk of shortcrust pastry.
Cooking:
1. Place the cake on a scorching baking sheet in order that the warmth is best distributed. Prepare dinner
at 170ºC, 35 to 40 minutes. Let cool within the pan.
2. Unmold the cake and sprinkle with powdered sugar.
Serve at room temperature.
