Pear Feuilletes

👩‍🍳 PEAR FEUILLETES
Store bought puff pastry filled with almond cream, poached pear and then cover with lattice topping made with a lattice bicycle cutter.
1. Prepare puff pastry. Cut to shape.
2. Add almond cream (recipe ⬇️)
3. Add poached pears (recipe ⬇️)
4. Cover with another puff pastry
5. Egg wash
6. Bake 350F around 20-30 minutes until the feuilletes are rich golden brown. Cool. Serve.
👩‍🍳ALMOND CREAM (Crème D’Amande)
Almond cream is a delicious, creamy almond filling perfect for tarts, cakes, pastries and croissants.
*It is made up of 5 simple ingredients (ground almond, butter, sugar, egg, flour, flavoring). It’s beaten together to create a smooth, creamy almond filling.
*Equal amount of ground almond, butter and sugar in weight.
Butter, unsalted, room temperature 3 oz/90 g
Granulated Sugar 3 oz/90 g
Egg 1 egg
Egg Yolk 1 yolk
Flavoring 1/2 tsp
Almond Flour/Meal 3 oz/90 g
All Purpose Flour 1 oz /30 g
1. Cream together the butter and sugar until pale and light.
2. Add the egg, egg yolk and flavoring
3. Stir in ground almond and flour
Uses of Almond Cream
* As pastry and tart filling: like Apple Almond Tart, Pear Almond Tart, Cherry Almond Tart, Summer Fruit Tart
* As croissant filling like in Almond Croissant, Bear Claw Croissant
* As French toast stuffing like in Bostock Pastry
👩‍🍳POACHED PEARS
1/2 cup white wine
1/2 cup sugar
1 cup water
Fresh lemon juice splash
3 small Bartlett or Comice Pears, peeled
Combine the wine, sugar and water in a medium saucepan. Bring to a simmer until sugar is dissolved. Remove from the heat, add the lemon juice and let it cool.
Prepare the pears. Halve, core and remove stems. Add the pears to the poaching liquid and refrigerate overnight, or up to 2 days.