- Dessert
- Family
- No
- For 6 pieces of 8 cm.
- No
- 45 min.
- 35 min.
- 1h
- Not specified
- Not specified
ingredients
3 large ripe but firm pears
30 g chocolate 70% cocoa
30 g of almond powder
2 tbsp. to s. lemon
100 g 2 tbsp. to s. sugar
150 g 10 g of butter 1/2 salt
250g of flour
1 egg 1 white
Equipment
1 bowl 1 whisk
1 metal propeller robot
1 frying pan
Baking paper
1 rolling pin
Round molds: 6 of ø 8 cm or 4 of ø 10 cm
Round cutters of ø 8 and 13 cm or ø 10 and 15 cm
1 big knife
1 brush
1 grid
Steps
STEP 1
Whip the egg and 100 g sugar to obtain a light cream. Pour it into the processor with 150 g very chopped butter and flour. Mix until you get a ball. Spread it in a small, very thick rectangle on the baking paper, wrap it in paper, put 1 hour in the fridge.
2ND STEP
Peel, cut in 4, seed, cut the pears into 1 cm thick pieces. Heat them over high heat in the pan with 10 g butter, 2 tbsp. to s. of sugar and lemon. Stir from time to time. When there is almost no more juice, add the almond: it drinks all the juice. Let cool.STEP 3
Butter and flour the mussels. Then, on a floured plan, spread the very cold paste on 2 mm thick. With large cookie cutters, cut 4 or 6 discs; line the molds, fold the dough on the edge.STEP 4
Cut the chocolate nuggets with a knife, mix them with cold pears. Fill the molds, even the surface. Cut out 4 or 6 disks with the small cookie cutters, put them on the pear-chocolate mixture.STEP 5
Press lightly around to solder. Coat egg white. Group the dough falls without kneading too much, rewarm them very fine.STEP 6
Cut strips 3 mm wide; place them as you go over the pies, letting them pass and forming braces.STEP 7
Coat with egg white again. Cut the ends which protrude with the back of the blade of the knife, brush again with egg white.STEP 8
Place in the fridge for 30 minutes, preheat the oven to 190 ° C (temperature 5). Bake 30 min. Flip to unmold, let cool on the grid.tips
Mussels . They must be 2.5 cm deep. If they are metallic, respect the cooking time indicated. If they are glazed earth (creme brulee molds), increase it by 5-10 min.
Attention : fragile paste! Melting and light in the mouth, the raw dough is easily torn. To work without damage, place dough, discs and mussels in the fridge as often as possible between the steps!
