Pears douillon by Laurent Mariotte

Ingredients

For 4 servings

• •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

Method

1. 1.Prepare the sweet dough: mix the flour and butter cut into pieces in the bowl of a robot equipped with a sheet.
2. 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. 3.Meanwhile, peel the pears with care to keep their tail. Empty the trognon by digging a small cone with your treasurer.
4. 4.Garnish each pear with a hazelnut of butter.
5. 5.Preheat the oven to 170°C.
6. 6.Make dough boudins about 1 cm thick.
7. 7.Coat the pears with almond powder and place them upright in the baking dish.
8. 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. 9.Dorm the pears with the egg yolk mixed with a little water and bake the pears 30 min. Serve warm.