John Myers
Mini Pear Cowl
The perfect mini pear cowl recipe with a picture and simple step-by-step instructions.
to sprinkle:
- 30 g Food starch
- 1 tsp Baking powder
- 1 pinch Salt
- 85 g Soft butter or margarine
- 145 g Sugar
- 1 packet Vanilla sugar
- 2 Pc. Eggs
- 1 tsp Bio lemon zest
- 150 g Pear, solid variety
- 90 g Sugar
- The small Gugelhupfe can either be baked in the very small Gugelhupf tins (praline size) (baking time is approx. 15 minutes) or in Gugelhupf tins, which are about the size of a muffin (baking time is approx. 18-20 minutes) I’ve baked both sizes.
- Mix the flour, starch, baking powder and salt. Mix butter, sugar, vanilla sugar and eggs with a hand mixer until frothy. Stir in lemon zest. Briefly stir the flour mixture into the egg mixture. Grate the peeled pear and finally fold it into the batter.
- Distribute the dough on the molds (approx. 2 teaspoons for the very small molds and approx. 2 tablespoons for the muffin size). Bake in the preheated oven at 175 degrees (or fan oven 150 degrees) on the middle rack for the baking time given above until golden yellow.
- Take out of the oven and let cool down briefly, then remove from the molds. Put the sugar in a deep plate and roll the cakes in it while it is still hot. Alternatively, you can dust the cooled gugels with powdered sugar.
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