tart Bourdaloue

tart Bourdaloue

The ingredients :

Shortcrust pastry :

1) Flour: 0.25 kg .
2) Icing sugar : 0.13 kg .
3) Salt: 0003 kg .
4) Butter: 0125 kg .
5) Egg: 1p.c.

Almond cream :

1) Flour: 0020 kg .
2) Butter: 0150 kg .
3) Egg: 2 p.c
4 ) Powder Almond : 0150 kg
5) Sugar: 0150 kg

Poached Pears:

1) Sugar: 0400 kg .
2) Pear : 0800 kg
3 ) Water: 0600 L.

technique:

• Set up the workstation and ensure its cleanliness.
• Weigh , measure, and control products.
• Poach pear and peel the pears and cut in half , and clean .
• In Russian boiled sugar and water.
• Poach the pears in syrup sweet check cooking fire.
• Keep cold .
• Conduct a pastry
• Make the almond cream.
• Line a circle pie with shortcrust pastry
.
• Line the bottom with almond and arrange pears poached in almond cream cream.
• Cook : oven at 180 ° C for 30min 25A .

finish:

• After cooling coat or apricot glaze