Poires douillon by Laurent Mariotte

Ingredients

4 servings

• 4 firm pears
• 4 tablespoons cane sugar
• 60 g almond powder
• 20 g butter
• 1 egg yolk
• 250 g flour
• 125 g butter
• 60 g icing sugar
• 1 egg
• 1 pinch of salt

Steps

1. 1

   Prepare the sweet pastry: mix the flour and butter cut into pieces in the bowl of a stand mixer fitted with a paddle attachment.

2. 2

   Add the icing sugar, the egg, and a pinch of salt and mix until the dough is homogeneous. Wrap it in plastic wrap and chill for 30 minutes.

3. 3

   Meanwhile, peel the pears, taking care to keep their stems. Core the bottom by digging out a small cone with your vegetable peeler.

4. 4

   Fill each pear with a knob of butter.

5. 5

   Preheat the oven to 170°C.

6. 6

   Make dough ropes about 1 cm thick.

7. 7

   Coat the pears with almond powder and place them upright in the baking dish.

8. 8

   Surround each pear with dough ropes, moistening the dough slightly, up to the stem. Press the dough with your hands for better adhesion to the fruit.

9. 9

   Brush the pears with the egg yolk mixed with a little water and bake the pears for 30 minutes. Serve warm.