- 170ml semi-skimmed milk
- 10g of butter
- 15g cream powder (or cornstarch)
- a pinch of vanilla powder
- 35g of egg yolk
- 40g of sugar
- 150g of very soft semi-salted butter
- 150g of almond powder
- 100g of powdered sugar
- 1 egg
- 8g of cornstarch or custard powder
- 40g of rum
- the entire pastry cream
- 2 firm pears
- 1 vanilla pod
- 30g of brown sugar
- 150g of dark chocolate
- 1 egg
- 50g of milk
- 15g of powdered sugar
- 50g of sugar
- 20g of water
- 10g of glucose syrup
Cook over low heat.
The pears should become soft and a little translucent. There should be almost no syrup left in the bottom of the pan.
Cut the chocolate into pieces.
Mix well.
Wet the dough around the cream, remove the excess with a paper towel. Place a second piece of rolled out puff pastry on top.
Let stand in a cool place for 30 minutes. Scratch the dough with a knife in the chosen pattern.
Bake at 220°C for about 30 minutes.
While baking, prepare the glaze syrup. Simply bring the sugar, water and glucose syrup to a boil. As soon as the cake comes out of the oven, brush a layer of syrup over the still hot dough.