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Pie with pears and cream - Benkku81
Cuisine et Traditions

Pie with pears and cream

Bottom of shortcrust sweet topped with a layer of almond cream and poached pears
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Pie with pears and creamPie with pears and creamPie with pears and creamPie with pears and creamPie with pears and cream
Temps de préparation : 15 min
Temps de cuisson : 60 min
Temps de repos : 0 h
Temps total : 1h15min
Nbre de couvert : 8

Ingrédients


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Shortcrust pastry, sweet
Flour : 0,250 kG
Icing sugar : 0.025-kG
Milk : 0,050 L
Salt : PM
Egg (yellow) - 1 piece
Butter : 0,125 kG

Almond cream

Poached pears
Pear : 4 pieces
Lemon : 1 piece
Water : 0,800 L
Sugar : 0,500 L
Vanilla : 1/2 clove

Topping
Apricot jam : PM
Water : PM

1) Pie with pears and cream1
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scrub the lemons under running water. Remove the zest and set aside.
Bring to boiling water with the sugar, lemon zest and half the vanilla pod.

Peel and wash the pears.
Cut them in two, remove the seeds and remove parts woody. The citronner.
Lower the heat under the level of the boil and immerse the pears.
Let them poach for 20-30 minutes.
At the end of cooking, the pears should still be a bit firm.
Cool the pears in the syrup.
2) Pie with pears and cream2
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Make the recipe for the pastry sweet
3) Pie with pears and cream3
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Make the recipe for the almond cream
4) Pie with pears and cream4
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to Darken the bottom of the pie, the sting and chiqueter.
Garnish with the almond cream.
Drain, scallop and arrange half the pears on the cutting edge toward the center, without the push.
5)
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Bake the pie in a preheated oven at 200°C for 30 minutes.
Right out of the oven, drizzle over the pie. Heat the apricot jam with the water.

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