Pear puff pastry

60 min
Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold, Room temperature
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
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
See Recipe
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
See Recipe
Sterilised milk 0.067 l
Cinnamon stick 0.067 ud
Plain flour 0.007 kg
Sugar 0.01 kg
Eggs 0.333 ud
See Recipe
Water 0.014 l
Confruti raspberry 0.041 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
278.75
kcal
Carbohydrates
32.59
g
Proteins
2.9
g
Lipids
14.18
g
Sugars 15.94 g
Salt (Sodium) 262.57 mg
Folic acid 9.72 ug
Vitamin C 1.45 g
Vitamin A 15.0 ug
Zinc 0.32 mg
Iron 0.53 mg
Calcium 27.7 mg
Cholesterol 40.17 mg
Polyunsaturated fatty acids 6.21 g
Monounsaturated fatty acids 3.77 g
Saturates 3.85 g
Fiber 1.33 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.