Filter
Reset
Sort ByRelevance
Mathilda Dayan Haniffy
Reversed pear pairs
Perentars with custard, almonds and puff pastry.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C. Let the puff pastry thaw.
-
Finely grind the almonds and custard powder in the food processor. Keep separate.
-
Peel the pears, let the stalk sit. Halve lengthways and remove the core. Put on the shelf and cut a few times and form a fan.
-
Melt the sugar in the water in a saucepan over low heat. When the sugar crystals have dissolved, allow to caramelise until golden brown on a high heat.
-
Stir in the butter carefully and add the lemon juice. Beware, it can splash.
-
Pour the caramel into the molds.
-
Place 1 pear in each mold with the convex side in the caramel and press gently. Sprinkle with the almond powder.
-
Spray the worktop with the flower. Lay the puff pastry together and roll out into a piece of 22 x 22 cm.
-
Cut 4 rounds, slightly larger than the quiche shapes. Put on the pears and push slightly down at the edge. Prick some holes in the dough.
-
Bake in the oven in about 25 minutes until golden brown and done. Allow to cool for 10 minutes.
-
Place plates on the molds and turn around. Yummy! .
Blogs that might be interesting
-
35 minDessertbutter, fine sugar, vanilla sugar, flour, Eggs, pears, butter to grease,flan of pear
-
155 minDessertgarnish almonds, butter, wheat semolina, semi-skimmed milk, sugar, cinnamon powder,semolina-almond dessert
-
25 minDessertdried apricots, white almonds, multigrain bread, Waldkorn bread, butter, white raisins, egg, milk, sugar, dark chocolate,apricot-nut muffins
-
10 minDessertCoconut milk, mix for pancakes,coconut pancakes with tropical fruit
Nutrition
360Calories
Sodium6% DV140mg
Fat26% DV17g
Protein8% DV4g
Carbs16% DV47g
Fiber8% DV2g
Loved it