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Pear & Calvados TARTE

Johanna le Pape

By Johanna le Pape

Ingredients

Sablé Breton

  • Candia Professional Extra Taste Butte 300g
  • Flour 400g
  • Salt 7g
  • Baking powder 20g
  • Egg yolk 130g
  • Sugar 260g

Almond Crémeux

  • Candia Professional Whipping Cream 450g
  • Egg yolk 135g
  • Egg 125g
  • Sugar 50g
  • Gelatine mass 50g
  • Candia Professional Brittany Pastry Butter 125g

Marinated Pear

  • Calvados 50g
  • Pear 500g
Step1

Sablé Breton

  • 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

Almond Crémeux

  • 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

Marinated Pear

  • Pear 500g Wash, peel and cut in 8. Marinated the pear with the calvados for 24 hours.
Step4

Serving and Presentation

  • 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.

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EXTRA TASTE INCORPORATION BUTTER

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

SIGNATURE WHIPPING CREAM 35.1%

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BRITTANY PUFF PASTRY BUTTER

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

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