Rechercher

Pear almond pie


Ingredients

Whipped Ganache

  • 150 g heavy cream (A)

  • 15 g glucose

  • 1 tsp vanilla extract

  • 200 g white chocolate

  • 220 g cold heavy cream (B)


Pie Crust

  • 30 g almond powder

  • 180 g flour

  • 1 egg

  • 100 g butter (room temperature)

  • 80 g icing sugar

  • A pinch of salt

Almond Filling

  • 53 g butter (at room temperature)

  • 53 g icing sugar

  • 53 g almond powder

  • 5 g cornstarch

  • 1/2 egg

  • 10 g lemon juice


  • Pear slices


How To

Whipped Ganche

  • Melt the chocolate and add in the cream and vanilla. Mix.

  • Add the cold cream and refrigerate for at least 6 hours or idealy overnight.

  • In a stand mixer or using an electric mixer whisk the ganache until it has a whipped cream consistency.

Pie Crust

  • Cream the butter and sifted icing sugar by mixing together with a whisk or using the paddle attachment of a stand mixer.

  • Add the almond powder, the salt and the egg and mix.

  • Add the flour and mix together until the dough is homogenous. Stop mixing when the flour in incorporated. The dough shouldn't be over mixed so it doesn't retract during baking.

  • Let cool for an hour in the fridge. Before taking the pie dough out of the fridge, preheat the oven at 170 °C.

  • Line a pie ring or pan with the cooled dough. Dock the pie crust before blind baking it for 15 min.

Almond Filling

  • Cream the butter and sifted icing sugar by mixing together with a whisk or using the paddle attachment of a stand mixer.

  • Add little by little the almond powder and the cornstarch and mix.

  • Add the egg and the lemon juice and mix until the cream is smooth.

  • Cover with cling wrap and let rest at room temperature.

Assembly

  • After 15 min in the oven, take the crust out. Pour in the almond filling, pear slices and put back in the oven for 8 to 10 minutes, or until golden brown.

  • Let the pie and cream cool before proceeding to the next step.

  • Pipe the ganache on top of the pie and decorate with some edible flowers.


6 vues0 commentaire
© 2020 by Imanisserie