Pear & Calvados Tarte

Ingredients

300g

450g

125g

Step1

In a bowl, mix the egg yolks with the sugar. Add the soft Candia Professionnel Extra Taste butter.
Then, add the flour, the salt and the baking powder.
Roll it at 7.5mm thickness. Round cutter: 6cm.

Step2

Heat the Candia Professionnel Whipping Cream. Stir the egg yolks, eggs and sugar together.
Pour the warm cream over the eggs and then, cook to 84°C.
Cool to 45°C, add the Candia Professionnel Brittany Pastry Butter
and the almond extract.
Mix and pour into the mould. Freeze it.

Step3

Pear 500g Wash, peel and cut in 8. Marinated the pear with the calvados for 24 hours.

Step4

Unmold the almond cremeux and glaze with the neutral glaze.
On the sable Breton, place the almond cremeux in the center. Decorate the round with the marinated pear cutted as a brunoise.

Reliability and high quality is what makes our range so easy-to-use. Sculpting your fabulous ideas becomes a piece of cake !

Premium quality incorporation butter made with 100% French dairy cream, for extraordinary buttery recipes.

Specially designed to highly perform when whipped, Candia Professional Whipping Cream is perfect for pastry Chefs.

Technical puff pastry butter made in Brittany, with high plasticity to make the best puff pastries.