Sunday, October 16, 2011

Pear Galette with Creme Anglaise

We actually made Pear Galettes in class, but instead we used Pate Sucree and spread a layer of almond cream on the bottom of the dough. This was just a personal choice to use flaky pie dough because I really enjoy the texture of it. I poached pears a few days ago, it's very simple, you just make a simple syrup and add in skinned, halved and cored pears and cook until they are translucent {firm pears are better for this}.


Pear Galette

3-4 pears {cooked in simple syrup}
egg wash
cinnamon sugar
apricot glaze
raspberry, for garnish

  • Preheat oven to 425 degrees.
  • Roll out the dough to about 8-9 inches and place the pears in a circular pattern {I did 2 rows}.
  • Fold the sides of the crust over the outer layer of the pears.
  • Egg wash and sprinkle with cinnamon sugar over the crust.
  • Cook for 45 minutes or until golden brown.
  • Once done, glaze with the apricot glaze over the entire galette.

Condiments:

creme anglaise


I served this with some leftover creme anglaise that I had made, it was perfect.


Ashley