Pear Pie with Hazelnut Cream
Baking and Desserts • World
Description
Pears can be cut in half, the cores removed, and then submerged in the cream. However, in this case, the cooking time in the syrup should be adjusted downwards.
Ingredients
- Sugar 5 oz
- Butter 5 oz
- Wheat Flour 5 oz
- Hazelnut 5 oz
- Chocolate eggs 2 pieces
- Egg white 1 piece
- Pears 3 pieces
- Salt ¼ teaspoon
- Ground clove to taste
- Cinnamon to taste
Step-by-Step Guide
Step 1
For the dough: In a deep bowl, mix 150 g of flour, salt, and 75 g of cold butter cut into cubes. Mash the mixture with a fork until it resembles fine crumbs, then add 55 g of sugar and stir. Next, add 1 egg and knead the dough by hand until it is uniform and smooth. Form into a ball.
Step 2
Roll out the dough to fit the size of the baking dish and place it in the bottom lined with parchment paper. Refrigerate for 30 minutes.
Step 3
While the dough is cooling, prepare the pears: peel them and cook in syrup with cinnamon and cloves. Place the pears in a suitable pot and fill with water to cover the fruit. Add sugar (50 g for every 500 ml of water), and cinnamon and cloves to taste. Cook the pears depending on their ripeness for 10–15–20 minutes (or longer if the pears are very hard) at a gentle boil until they are soft and a knife easily pierces them, but they have not started to lose their shape. Remove the cooked pears with a slotted spoon and let cool.
Step 4
Toast the hazelnuts in the oven for about 10–12 minutes at 355°F. The skins will dry out and can be easily removed by rubbing the nuts between your hands. Grind the cooled hazelnuts in a blender or coffee grinder into flour in several batches.
Step 5
For the cream: Beat 100 g of room temperature butter and 100 g of sugar for about 2 minutes until the mixture becomes airy. Add 1 egg and the egg white, and beat again. Then, sift in the hazelnut flour and gently mix. Finally, fold in 25 g of wheat flour. Mix until uniform.
Step 6
Pour the resulting cream into the dish with the dough, spreading it evenly without exceeding the edges of the dough. Submerge the pears in the cream and gently press them down. Bake at 355°F for 40–50 minutes, checking for doneness with a toothpick.
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