Discover this recipe for a pear king cake, a revisited traditional dessert. A delicious flaky pastry filled with juicy and fragrant pears. A true delight to enjoy during Epiphany!
Preparation of the pears: Start by preheating your oven to 170°C for perfect baking. Peel the pears, remove the seeds, and slice them thinly. To prevent them from oxidizing, lightly drizzle them with lemon juice and set them aside.
Assembling the pastry: Carefully place the first disc of puff pastry on a baking sheet lined with parchment paper. Sprinkle the pastry with half of the almond powder and sugar, then arrange the slices of pears in a rosette pattern. Repeat the process with the remaining almond powder and sugar.
Sealing and decoration Lightly moisten the edges of the dough with water, then gently place the second disc of dough on top. Press the edges to seal them well (make sure to press firmly, possibly rolling the edges) and let the pastry rest in the refrigerator for 10 minutes.
Cooking and finishing Turn the cake onto another baking tray and decorate it by creating patterns with the tip of a knife. Make a small chimney (a small hole) in the center to allow steam to escape. Then, brush the surface of the cake with a beaten egg. Bake and let cook for about 40 minutes, until the cake is golden and crispy.
Tasting Once cooled, cut the cake and enjoy it for a moment of pure pleasure!
0 servings
6
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