INGREDIENTS
4-eggs, 50 g flour,
50 g cornstarch, 150 g caster sugar, 1 packet of vanilla sugar
1 knob of butter,
30 g of crystallized sugar, 1 pinch of salt, 2 pears and 80 g of sugar
METHOD OF PREPARATION
1-Mix the egg
yolks with semolina sugar and whisk well until the mixture becomes creamy
Then add the
vanilla sugar and mix again
2-pour the flour
into the cream in a repartee way by adding the cornstarch and whisking
simultaneously until the cream becomes thick and homogeneous
3-Climb with a
pinch of salt the whites in snow and in two pieces one will cut the pears in
the seeds and boil 80g of sugar in 25 cl of water, between 20 and 30 minutes
cook the pears a soft fire then cut them into thin quarters
4-Gently whisk
the whites in a well-closed saucepan (egg-flour-starch-sugar)
Use a whisk to
obtain a light mix
5-tin in butter
the bottom and the walls of the mold has brioche then sprinkle of crystallized
sugar and pour the dough to biscuit
6-Now slide the
walls of the mold by the piece of the pears and cover the remainder of the paste
then bake the mold has 80 degree about 40 min and make demould finally
Whites in snow
can be whisked or electric beater
If you wish to
cut the pears in 4, they will be poached in a syrup and add a half pinch of
vanilla. The syrup is brought to the boil and the fruit is cooked on a low heat
for about 20 minutes
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