Almond and pear pie
120 min
Suitable for vegetarians
Type of dish:
Dessert
Temperature:
Room temperature
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Sugar
0.085 kg
Ground almond
0.085 kg
Pear in syrup
0.25 kg
Frutgel (cold gelatine)
0.025 kg
Kneaded puff pastry
0.4 kg
Basic English cream
0.4 l
Sterilised milk
0.4 l
Sugar
0.08 kg
Creamed corn
0.004 kg
Pasteurised egg yolk
0.056 kg
Elaboration
For this recipe the following elaborations are needed:
- Kneaded puff passtry.
- Basic English cream.
- Almond filling:
- Mix the almonds with the sugar in the whisk.
- Add the eggs one by one allowing for easier absorption.
- Add the previously softened butter.
SETTING-UP
- Cover the mould with the puff pastry, and cook it at 225 ºC.
- Place a layer of pears well drained and cut into thin slices.
- Add a layer of almond filling.
- Place another layer of pear creating a shape of a flower.
- Bake at 180 ºC.
- Once lukewarm,remove from the mould.
- Use frutgel or jam toshine the pear.
- Plate up withthe English cream, whipped cream, etc.
Nutritional information (1 portion)
Energy
778.9
kcal
Carbohydrates
80.94
g
Proteins
13.98
g
Lipids
43.89
g
Fiber
1.92
g
Saturates
13.09
g
Monounsaturated fatty acids
9.58
g
Polyunsaturated fatty acids
8.83
g
Cholesterol
258.44
mg
Calcium
134.66
mg
Iron
1.78
mg
Zinc
1.33
mg
Vitamin A
230.07
ug
Vitamin C
2.44
g
Folic acid
38.54
ug
Salt (Sodium)
540.45
mg
Sugars
44.17
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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