John Myers
Contents
show
Pear in Brittle Puff Pastry with Caramel Sauce
The perfect pear in brittle puff pastry with caramel sauce recipe with a picture and simple step-by-step instructions.
Puff pastry:
- 250 g Flour
- 30 g Sugar
- 3 g Salt
- 125 ml Water
- 2250 g Butter for topping
Filling:
- 5 Pc. Pears
- 6 leaf Gelatin white
- 1 Pc. Lemon
- 0,5 bottle White wine
- 4 Pc. Egg yolk
- 1 packet Vanilla sugar
Caramel sauce:
- 105 g Sugar
- 3 tbsp Water
- 70 g Butter
- Mix all ingredients for the dough and let the mixture rest for several hours. Then roll out the dough between the preparatory wooden rollers. Distribute the butter slices evenly, fold the dough and roll out and fold with constant cooling (20 minutes). This process is repeated 5 times.
- Preheat the oven to 200 degrees. Make a pear stencil out of cardboard and place on top of the puff pastry. Cut out 5 pears with a sharp knife. Place on a baking sheet lined with baking paper and brush with egg yolk. Leave the edge free, otherwise it will not open. Mix the sugar and cinnamon and sprinkle on top. Bake the puff pastry at 200 degrees for 20 minutes. Then lower the temperature to 150 degrees and bake the dough until golden brown and crispy.
- Soak the gelatine in cold water for the filling. Peel the pears and leave the stalks on. Halve and core the fruit. Squeeze the lemons. Bring the juice, wine and 100g sugar to the boil and cook all the pear halves for 10 to 20 minutes until al dente. Remove and put the 5 halves aside. Puree the remaining pears, weigh out 200g and dissolve the gelatin in them. Beat the egg yolks and 75g sugar until thick. Stir in the pear puree. Whip the cream and fold into the mixture that is beginning to thicken. Refrigerate.
- Dissolve the sugar in water in a pan and let it caramelize. Deglaze with cream and reduce to a thick consistency with butter. Cut the puff pastry pears horizontally. Spread two tablespoons of pear cream on each of the lower halves and spread one pear half cut into wedges on top. Cover with the top puff pastry halves and garnish with mint. Serve with the caramel sauce.
Facebook Comments