Crusty Pear Galette

KK43E California, almond paste 1:1 RA50E Lemon Peel UE02E Vanilla cream powder, hot Yield: for about 10 tartlets of 9 cm / 3.5 inches

Ingredients: Short Pastry Dough: 190 g / 6.6 oz butter, unsalted, soft 320 g / 11.2 oz icing sugar 120 g / 4.2 oz whole eggs vanille Lemon Peel 500 g / 17.5 oz pastry flour Vanilla Cream: 250 g / 8.7 oz milk 50 g / 1.7 oz granulated sugar 25 g / 0.8 oz Vanilla cream powder Frangipan: 300 g / 10.5 oz California 250 g / 8.7 oz pastry cream 100 g / 3.5 oz egg yolks Poached Pears: 6 pces fresh pears 200 g / 7.0 oz granulated sugar 200 g / 7.0 oz water cinnamon vanilla

cloves

Preparation: Short Pastry Dough: Mix soft butter, icing sugar, vanilla and Lemon Peel well. Fold slowly the whole eggs under and mix until smooth. Add sieved pastry flour and let it set in the refrigerator. Vanilla Cream: Mix of the milk with the Vanilla cream powder. Boil the rest of the milk with the granulated sugar. After boiling, mix everything together and reboil until the cream is cooked. Cool down. Frangipan: Mix California with the cold pastry cream. Slowly fold egg yolks under and mix everything together. Poached Pears: Boil water, granulated sugar, cinnamon, vanilla and cloves. Add the pealed, sliced pears. Poach lightly. Setting: Roll out Short Pastry Dough. Lay out in tartlet shells. Cool in the refrigerator for a few hours. Pipe of the shells with Frangipan and lay out with some poached pears. Bake in the preheated oven at 180C / 356F till golden brown. Decoration:

Place pastry net, icing sugar, transfer sheet and some fresh berries.

Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland, www.felchlin.com