120 min
Type of dish: Dessert
Temperature: Room temperature
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Sugar 0.085 kg
Ground almond 0.085 kg
Eggs 1.5 ud
Butter 0.065 kg
Pera en almibar 0.25 kg
Frutgel (cold gelatine) 0.025 kg
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)
Fiber 1.93 g
Saturates 13.16 g
Monounsaturated fatty acids 9.68 g
Polyunsaturated fatty acids 8.88 g
Cholesterol 267.84 mg
Calcium 136.06 mg
Iron 1.82 mg
Zinc 1.36 mg
Vitamin A 234.72 ug
Vitamin C 2.44 g
Folic acid 39.76 ug
Salt (Sodium) 544.05 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.