Pear almond pie

Ingredients

Whipped Ganache

• 150 g heavy cream (A)

• 15 g glucose

• 1 tsp vanilla extract

• 200 g white chocolate

• 220 g cold heavy cream (B)

Pie Crust

• 30 g almond powder

• 180 g flour

• 1 egg

• 100 g butter (room temperature)

• 80 g icing sugar

• A pinch of salt

Almond Filling

• 53 g butter (at room temperature)

• 53 g icing sugar

• 53 g almond powder

• 5 g cornstarch

• 1/2 egg

• 10 g lemon juice

• Pear slices

How To

Whipped Ganche

• Melt the chocolate and add in the cream and vanilla. Mix.

• Add the cold cream and refrigerate for at least 6 hours or idealy overnight.

• In a stand mixer or using an electric mixer whisk the ganache until it has a whipped cream consistency.

Pie Crust

• Cream the butter and sifted icing sugar by mixing together with a whisk or using the paddle attachment of a stand mixer.

• Add the almond powder, the salt and the egg and mix.

• Add the flour and mix together until the dough is homogenous. Stop mixing when the flour in incorporated. The dough shouldn't be over mixed so it doesn't retract during baking.

• Let cool for an hour in the fridge. Before taking the pie dough out of the fridge, preheat the oven at 170 °C.

• Line a pie ring or pan with the cooled dough. Dock the pie crust before blind baking it for 15 min.

Almond Filling

• Cream the butter and sifted icing sugar by mixing together with a whisk or using the paddle attachment of a stand mixer.

• Add little by little the almond powder and the cornstarch and mix.

• Add the egg and the lemon juice and mix until the cream is smooth.

• Cover with cling wrap and let rest at room temperature.

Assembly

• After 15 min in the oven, take the crust out. Pour in the almond filling, pear slices and put back in the oven for 8 to 10 minutes, or until golden brown.

• Let the pie and cream cool before proceeding to the next step.

• Pipe the ganache on top of the pie and decorate with some edible flowers.

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