Almond and pear French Bourdaloue pie
A golden Bourdaloue pie with sliced almonds on top of it.

Almond and pear French Bourdaloue pie


Discover the amazing awesome absolutely delicious almond pear Bourdaloue pie from Paris, prepared step by step on the Cooking With Benoit channel. This recipe is a classic dessert in France, since its creation in the 1850s by pastry chef Fasquelle, whose shop was located rue Bourdaloue in Paris.

The French Word Of The Day is : Poire

Recipe :

  • 1lb of pear halves in syrup
  • 1 shortbread dough
  • 4oz of soft butter
  • 4oz of raw sugar
  • 4oz of almond powder
  • 2 eggs
  • 1tsp vanilla extract
  • 1tbsp sliced almonds
  • 2 to 3tbsp pear syrup.

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THE BOURDALOUE PIE : step by step procedure

The infamous French Bourdaloue pie

1/ Spread the short pastry on a pie pan.

Spread the short pastry on a pie pan.

2/ In a mixing pot, pour brown sugar.

In a mixing pot, pour brown sugar.

3/ Add the almond powder to the mix.

Add the almond powder to the mix.

4/ Crack and add 2 eggs to the mix.

Crack and add 2 eggs to the mix.

5/ Add the liquid vanilla extract to the mix.

Add the liquid vanilla extract to the mix.

6/ Add the sliced almonds to the mix.

Add the sliced almonds to the mix.

7/ Add the melted butter to the mix.

Add the melted butter to the mix.

8/ Add a table spoon of the pear syrup to the mix.

Add a table spoon of the pear syrup to the mix.

9/ Mix well (as our late Grandpa Kitchen would say).

Mix well (as our late Grandpa Kitchen would say).

10/ Take a fork and poke holes in the short pastry.

Take a fork and poke holes in the short pastry.

11/ Drain the syrup from the canned pears.

Drain the syrup from the canned pears.

12/ Chop each half pear in slices.

Chop each half pear in slices.

13/ Place the sliced half pears on the pastry.

Place the sliced half pears on the pastry.

14/ It should look like a star.

It should look like a star.

14/ Pour the mix on top of the pear slices, onto the pastry and spread well. Then put in the 350°F/180°C pre-heated oven for 30 to 35 minutes.

Pour the mix on top of the pear slices, onto the pastry and spread well.

ENJOY !


cookingwithbenoit
cookingwithbenoit

I like to cook easy and tasty food. Not so much into snack and sugar (anymore)...


Cooking With Benoit
Cooking With Benoit

Easy and tasty French (at least mostly) recipes in English presented by French foodie Benoit. Watch videos on personal favorite recipes, including starters, appetizers, main course and desserts. A "French word of the day" to discover in most episodes. Some episodes are commented, other are "no comment". All try to show a very simple and fun procedure. Follow me on Odysee : https://odysee.com/@cookingwithbenoit:3

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