Pears douillon by Laurent Mariotte
- Total time
- 1 h 20
- servings
- 4 servings
- Dish type
- Other
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Prep
20 min
Cook
30 min
Total time
1 h 20
Ingredients
Ingredients
- 4 4 pears
- 4 c. à soupe 4 tablespoons of cane sugar
- 60 g 60 g of almond powder
- 20 g 20 g butter
- 1 1 egg yolk
- 250 g 250 g flour
- 125 g 125 g butter
- 60 g 60 g of icing sugar
- 1 1 eggs
- 1 pincée 1 pinches of salt
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This recipe is broken down into 13 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Prepare the sweet dough: mix the flour and butter cut into pieces in the bowl of a robot equipped with a sheet.
- 2
Add the icing sugar, egg and a pinch of salt and mix until the dough is homogeneous. Coat it with a food film and cool for 30 minutes.
- 3
Meanwhile, peel the pears with care to keep their tail. Empty the trognon by digging a small cone with your treasurer.
- 4
Garnish each pear with a hazelnut of butter.
- 5
Preheat the oven to 170°C.
- 6
Make dough boudins about 1 cm thick.
- 7
Coat the pears with almond powder and place them upright in the baking dish.
- 8
Surround each pear with pastry boudins, moistening a little to the tail. Press the dough with your hands for a better grip on the fruit.
- 9
Dorm the pears with the egg yolk mixed with a little water and bake the pears 30 min. Serve warm.
Source : marmiton
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