Pear galette

A creation of Gaëtan Fiard

Pastry chef of the Intercontinental in Bordeaux and champion of the International Confectionary Art Competition (Mondial des Arts Sucrés)

Ingredients

Pear compote

Williams pear compote 500 g

Sugar 10 g

Gellan gum 15 g

Frangipane pastry cream

Milk 800 g

Cream 200 g

Roasted vanilla 2 g

Egg yolks 60 g

Whole eggs 100 g

Sugar 80 g

Pastry cream powder 80 g

Puff pastry

Tourage butter 1000 g

Strong flour 440 g

Strong flour 880 g

Butter 310 g

Salt 40 g

Sugar 40 g

Cold water 440 g

Frangipane

Roasted almond powder 400 g

Sugar 30 g

Butter 300 g

Eggs 250 g

Pastry cream 600 g

Roasted vanilla 2 g

Williams pear high fruit compote

Containing large chunks and with a slightly sweetened taste, the Andros Chef frozen Williams pear high fruit compote is a unique product. It offers a grainy texture typical of pear consistency with a natural pear taste without any flavors added. It’s perfect for pastry inserts or used as is in verrines. The Williams pear compote is made with 100% Williams pear from our Andros Spain factory. Packed in 1kg bag.

Discover our products range High fruit compote

Preparation steps

Pear compote

Mix the sugar and gellan gum. Add this mixture to the pear compote and bring to a boil. Pour into circles.
Frangipane pastry cream

Heat the cream, milk, and vanilla. Whisk together the egg yolks, whole egg, sugar, and pastry cream powder until pale. Bring both mixtures to a boil. Pour onto a tray to cool. Once cooled, smooth with a paddle attachment.
Puff pastry

Beurre manié
Mix the butter and flour at low speed until you obtain a homogeneous mass, without overworking the dough.

Détrempe (Dough)
Mix all the ingredients except the water at low speed until the butter is broken into small pieces.
Then add the water in a thin stream and mix just enough to obtain a homogeneous dough, avoiding excessive kneading.

Baking
Butter block: 1 batch → 8 sheets
Dough: 1 batch → 4 sheets
Turns: 5 single turns
Baking: at 160°C, between two silicone sheets and two perforated trays.
Frangipane

Mix the almond powder, butter, and sugar. Once there are no more pieces of butter, add the eggs, then the roasted vanilla powder and the pastry cream. Pipe a first layer of frangipane, then the pear compote. Cover with a second layer of frangipane.