Pear puff pastry
Allergens:
Ingredients for 5 portions
Calculate portions
Puff pastry
0.2 kg
Basic patissiere cream
0.1 l
Pear in syrup
0.3 kg
Sugar
0.01 kg
Eggs
0.1 ud
Frutgel (cold gelatine)
0.013 kg
Raspberry coulis
0.055 l
Plain flour
0.04 kg
Strong flour
0.04 kg
Water
0.04 l
Table salt
1.28 g
Margarine puff pastry
0.08 kg
Water
0.028 l
Confruti raspberry
0.028 kg
Elaboration
The following dishes are necessary for this recipe:
HOW TO SERVE
- Cut with a apple-shaped dough cutter or any shape you wish.
- Prick with a fork lengthwise so that that area doesn’t rise when baked.
- Place the patissiere cream over the pricked area with the help of a pastry bag.
- Slice the pear and then place it on top of the patissiere cream.
- Sprinkle sugar over the pear and brush the puff pastry with egg so that it shines once baked.
- Bake at 220 ºC.
- Remove the puff pastry from the oven, leave to cool and then shine with the frutgel.
- Plate up together with the raspberry coulis.
Nutritional information (1 portion)
Energy
289.86
kcal
Carbohydrates
34.31
g
Proteins
3.42
g
Lipids
14.65
g
Fiber
1.32
g
Saturates
4.04
g
Monounsaturated fatty acids
3.92
g
Polyunsaturated fatty acids
6.25
g
Cholesterol
48.76
mg
Calcium
36.85
mg
Iron
0.57
mg
Zinc
0.37
mg
Vitamin A
21.12
ug
Vitamin C
1.56
g
Folic acid
11.19
ug
Salt (Sodium)
268.87
mg
Sugars
17.15
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Main course
- Juices, milkshakes and beverages
- Burguers
- Beers
- Birds
- Pizzas, patty
- Finger foods
- Soups and creams
- Cocktails
- Bread and pastries
- Sándwich
- Ice creams and sorbets
- Legumes
- Pastas
- Shellfish
- Pastries
- Coffee, chocolate and infusion
- Dessert
- Breakfasts and brunch
- Appetizers and canapes
- Salads
- Meats
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Meses de temporada*
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed