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
- 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
1/ Spread the short pastry on a pie pan.
2/ In a mixing pot, pour brown sugar.
3/ Add the almond powder to the mix.
4/ Crack and add 2 eggs to the mix.
5/ Add the liquid vanilla extract to the mix.
6/ Add the sliced almonds to the mix.
7/ Add the melted butter to the mix.
8/ Add a table spoon of the pear syrup to the mix.
9/ Mix well (as our late Grandpa Kitchen would say).
10/ Take a fork and poke holes in the short pastry.
11/ Drain the syrup from the canned pears.
12/ Chop each half pear in slices.
13/ Place the sliced half pears on the pastry.
14/ 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.