Pear Millefeuille
Ingredients
Part Acabamento
Part Polpa de Pera
Part Creme de Pera
Part Montagem
Process
01. Peel the pears and cut them in half, removing the seeds and stems. Set aside.
02. Hydrate the neutral powdered gelatin and set aside.
03. Place the water and sugar in a saucepan and add the pears.
04. Heat until the pears are cooked until soft.
05. After cooking, strain the syrup and blend the pears in a blender until it becomes a puree. Set the syrup aside.
06. Heat the pear pulp with 50 g of the reserved syrup until boiling. When it begins to boil, add the Cremulzin and stir until thickened.
07. Then, add the previously hydrated powdered gelatin, mix well, and let cool. Set aside.
PEAR CREAM
01. Cut the wine pears into small cubes and set aside.
02. Add the prepared whipped cream to the reserved pear pulp. Set aside.
01. Roll out the Ready Puff Pastry with a rolling pin until achieving a very thin thickness.
02. Place it on a 60 x 40 cm baking tray, pierce the pastry, and bake at 200°C for approximately 20 minutes or until it is completely dry in a deck oven.
03. Cut the puff pastry into three equal parts.
04. Spread the pear cream over the base of the pastry and evenly distribute the reserved wine pears over the cream.
05. Place another layer of pastry, add more pear cream and wine pears again. Finally, place the third pastry layer.
06. Refrigerate until firm.
07. Cut to the desired size.
FINISHING
01. After assembling and cutting the layers, sprinkle with Zeelandia Icing Sugar.
Tips
- For decoration, it is also possible to sprinkle granulated sugar and caramelize with a blowtorch.
Yield
10 Units of 140 g
Equipment
Oven , Mixer , Stove , Rolling Pin , Saucepan , Baking Trays
Suggested shelf life
36
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 144 | % VD (*) |
| Carboidratos (g) | 19 | % VD (*) |
| Açúcares totais (g) | 2.9 | % VD (*) |
| Aç adicionados (g) | 2.9 | % VD (*) |
| Proteínas (g) | 1.0 | % VD (*) |
| Gorduras totais (g) | 5.9 | % VD (*) |
| Gorduras saturadas (g) | 3.9 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 110 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Pear Millefeuille
Ingredients
Part Polpa de Pera
Part Creme de Pera
Part Montagem
How to make it
PEAR PULP
01. Peel the pears and cut them in half, removing the seeds and stems. Set aside.
02. Hydrate the neutral powdered gelatin and set aside.
03. Place the water and sugar in a saucepan and add the pears.
04. Heat until the pears are cooked until soft.
05. After cooking, strain the syrup and blend the pears in a blender until it becomes a puree. Set the syrup aside.
06. Heat the pear pulp with 50 g of the reserved syrup until boiling. When it begins to boil, add the Cremulzin and stir until thickened.
07. Then, add the previously hydrated powdered gelatin, mix well, and let cool. Set aside.
PEAR CREAM
01. Cut the wine pears into small cubes and set aside.
02. Add the prepared whipped cream to the reserved pear pulp. Set aside.
01. Roll out the Ready Puff Pastry with a rolling pin until achieving a very thin thickness.
02. Place it on a 60 x 40 cm baking tray, pierce the pastry, and bake at 200°C for approximately 20 minutes or until it is completely dry in a deck oven.
03. Cut the puff pastry into three equal parts.
04. Spread the pear cream over the base of the pastry and evenly distribute the reserved wine pears over the cream.
05. Place another layer of pastry, add more pear cream and wine pears again. Finally, place the third pastry layer.
06. Refrigerate until firm.
07. Cut to the desired size.
FINISHING
01. After assembling and cutting the layers, sprinkle with Zeelandia Icing Sugar.
Tips
- For decoration, it is also possible to sprinkle granulated sugar and caramelize with a blowtorch.
Yield
10 Units of 140 g
Equipment
Oven , Mixer , Stove , Rolling Pin , Saucepan , Baking Trays
Suggested shelf life
36 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 144 | % VD (*) |
| Carboidratos (g) | 19 | % VD (*) |
| Açúcares totais (g) | 2.9 | % VD (*) |
| Aç adicionados (g) | 2.9 | % VD (*) |
| Proteínas (g) | 1.0 | % VD (*) |
| Gorduras totais (g) | 5.9 | % VD (*) |
| Gorduras saturadas (g) | 3.9 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 110 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.