Caramelized Pear Turnover
Williamine cream, à la michel guérard
- Michel Guérard is considered as the inventor of nouvelle cuisine. He lightened French cuisine while maintaining a respect for its ingredients and traditions. This pastry is representative of his style, both gourmand and sober.
Preparing the puff pastry
- Basic dough:
- 8 ounces cake flour (230 g)
- 1 3/4 ounces all-purpose flour (50 g)
- 3 teaspoons salt (12 g)
- 4 3/4 fluid ounces water (14 cl)
- Butter for folding:
- 14 ounces butter (400 g)
- 4 1/4 ounces cake flour (120 g)
Shaping and baking the puff pastry
- glazing for the puff pastry (beaten egg)
Preparing the Williamine cream
Poaching the pears
- 4 Bosc or Bartlett pears
- 2 cups water (50 cl)
- 3 1/2 ounces sugar (100 g)
- 1 vanilla bean
Finish and assembly
- 5 1/4 ounces crystallized sugar (150 g)
Step 1: Preparing the puff pastry
To be prepared the day before. Prepare a basic dough by delicately mixing the ingredients. The dough must remain rather firm. Cover the dough in plastic wrap and refrigerate.
Prepare the folding butter: knead flour with diced butter until the mixture is homogenous. Shape into a square, wrap in plastic and refrigerate for 30 minutes.
Roll out the folding butter into a rectangle 16 inches (40 cm) long and 6 inches (15 cm) wide.
Roll out the dough to two-thirds the length of the folding butter, place it on the butter and execute a simple turn (fold the dough in three like a letter; roll out and fold once more).
Set aside for 4 hours and fold double (fold the dough symmetrically in four, bringing each end toward the center twice, roll out and fold). Finish with a simple turn.
Set aside until ready to use.
Step 2: Shaping and baking the puff pastry
Divide the dough into individual pieces. Roll out the dough pieces in the sheeter, on setting 4, then cut out 4 × 4 inch (10 × 10 cm) squares using a very sharp knife to avoid pinching the dough.
Turn the squares over to prevent them from ovalizing. Glaze the surface with egg glaze (avoiding any spillage, which could prevent the pastries from rising properly), and place the squares on a baking sheet. Place corks at the ends of the baking sheet, then cover with a wire rack. The corks will keep the rack from marking the pastry. Bake in a 428°F (220°C) traditional oven until browned. Let cool and set aside on a rack.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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