Accueil Sweet Bourdaloue Pie

Bourdaloue Pie

Catégorie : SweetUncategorized


Here is a simple recipe. If, like me, you choose to make your own poached pears in syrup, then it will take a little longer. But other than that little bit of extra time, the pie is really simple to make. A pie made of a crispy sweet pastry, a soft almond cream and a creamye and finally melting pears. All this with the scent of butter, vanilla and amber rum… I wonder how we can resist any longer and not rush to the kitchen to try it! This pie has nothing to do with the 17th century churchman Louis Bourdaloue, but with the Bourdaloue street in Paris where this pie was invented in the 19th century by a pastry chef… 

Recipe of the Bourdaloue Pie (for 6 to 8 people):


Sweet dough:
-210g of flour
-125g cold unsalted butter
-35g icing sugar
-25g almond powder
-50g beaten egg
-vanilla powder

Almond cream:
-100g almond powder
-100g of powdered sugar
-100g of melted butter
-1 egg
-10g of cornstarch
-vanilla powder
-20g of amber rum

Pears in syrup:
-4 large pears
-750ml of water
-350g of sugar
-1 vanilla bean
-the juice of half a lemon


You can buy canned pears in syrup for this recipe. However, since I like to do things myself (whenever possible), I make my own pears in syrup.
Peel the pears.


Put the water, sugar and split vanilla bean in a saucepan on low.



When the sugar is melted, even if the syrup is not yet boiling, add the pears (still whole!) and sprinkle with the juice of half a lemon. 



Put on moderate heat with a lid and let cook for 30-40 minutes (depending on the size of the pears!!).  Turn off the heat and leave in the syrup.



When the pears are soft, let them drain and set aside for the rest of the recipe.


Prepare the sweet pastry. Put all the ingredients except the egg in a bowl or in the bowl of the food processor.


Beat with the food processor (it’s the K) until the butter is incorporated. 


Add the beaten egg at this point.


Switch on just to incorporate the beaten egg but no more!


Put the dough on parchment paper.


Put another sheet on the dough and roll out with a rolling pin to a thickness of about 2-3mm. This way, no extra flour is added and the work surface and rolling pin stay clean.


Place a pastry circle (22X2,5cm) on a baking sheet lined with parchment paper. Take good care of  make a right angle in the angle of the circle with the plate.


 Cut the excess dough with a knife, going from the inside of the circle to the outside with a short gesture.


Repeat around the circle, pinching and lowering the dough to obtain a perfect angle of dough.


This way the circle is perfectly dark (filled with dough).
Prepare the almond cream. 
Put in a bowl, ground almonds, icing sugar, cornstarch and soft butter.


Add the rum.


Mix and add the egg.


Mix well.


Add vanilla powder. Mix and set aside in a cool place.


Heat the oven to 180°C. 
We have two options here:
-Cover the sweet dough with almond cream and pears and bake directly. This works but the following method is even better!
-or for an even more extra-crisp dough, bake the dough in a flour sack (see recipe for Raspberry Tartlets) or use parchment paper lined with peas. In the latter case, cook the dough for 15 minutes using the chosen method (peas or flour sack).
Remove the pastry circle and brush it with egg white to waterproof the bottom of the pie. 


Return to the oven for 5 minutes, then remove again. Pour in the almond cream.


Add pears in syrup (2 or 3 pears depending on the size of the circle used).


Then return to the oven to cook the surface of the pie. The cooking time depends on the oven. Mine is not powerful, so I have to let it cook longer. 


The only requirement is that the entire surface be golden brown. It takes about 30 minutes with monitoring and adjusting. Remove, unmold carefully and let cool on a wire rack. 





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