Step by step recipe:
- 7 min.Preheat the oven to 390°F (200°C).
Peel 4 Pears and remove the core with an apple-corer (the stalk will go as well, but that doesn't matter).
- 3 min.Fill the middle of each pear with confectioner's custard. You can use a teaspoon, but it is better to use a forcing bag.
- 5 min.
- 2 min.Wrap each pear in half a pancake, sugar side inwards.
- 4 min.Cut a circle of puff pastry for each pear about 12 cm (5 inches) in diameter.
- 1 min.Place a pear in the centre of the pastry circle...
- 1 min....and fold the pastry up around it.
- 5 min.Finish the edge neatly with a strip of pastry.
- 5 min.Glaze the puff pastry with beaten egg yolk using a brush, then bake for about 30 minutes.
- 30 min.Leave until just warm or cold before serving.
Remarks:I like using red Williams pears for this, but whatever variety of pear you prefer will work fine.
Source:After Gaston Lenôtre.
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More recipes?This recipe use (among others)
- Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Small foie gras pasties, Small cheese and bacon rolls , Leek and artichoke tart à la piémontaise, Cochelin d'Evreux, Saint Honoré cake, ... [All]
- Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Fraisier (French strawberry cake), Puits d'amour, Chinois, Saint Honoré cake, St Tropez tart, ... [All]
- Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate tart, Amiens macaroons, Old style brioche, Apricot blancmange, Strawberries with mint and cream, ... [All]