Here's a new long-awaited month! ... Honestly, the choice of recipes was not easy, but how interesting)) Our firstborn will be the classic Burdalou pear pie, created at the beginning of the 20th century in the famous Parisian pastry shop located on Bourdalou street. Although it has many names frangipane tart, Amandin, almond cream pie, the essence is the same - almond cream is laid on a crumbly dough base, on top of which are poached (boiled in syrup) pear halves.

For shape 22-26 cm
For the test:
1 1/2 cups flour
1/2 cup powdered sugar
1/2 teaspoon salt
130 g slurry butter, very cold, cut into small pieces
1 egg yolk
For pears:
4 pears
3 glasses of water
1 cup of sugar
Juice of 1 lime, 1 cinnamon stick, 5-6 cloves, vanilla, a pinch of salt
For filling:
85 gr sl. oil, room temperature
2/3 cup vanilla sugar
150 g almonds (scalded, peeled, ground)
2 teaspoons flour
1 teaspoon cornstarch
1 large egg + 1 egg white
1 tsp vanilla extract

First, let's make the dough. Combine flour, vanilla sugar and salt in a bowl, add pieces of cold butter, beat again. Add egg yolk and stir. Roll out gently, put in a mold and refrigerate for at least 30 minutes. Then bake at 190C for 25 minutes. Allow to cool on a wire rack to room temperature.
At this time, we will deal with pears. Combine water, sugar, lime juice, cinnamon stick, cloves, vanilla, and salt in a large saucepan and bring to a boil over medium heat. Cut the pears in half, remove the core, peel.
Add pear halves to boiling syrup and reduce heat to low, simmer for 10 minutes. Cool to room temperature in syrup.
For the filling (frangipan), beat the butter and sugar with a mixer until smooth. Add ground almonds and mix together. Add flour and starch, followed by vanilla extract, egg and egg white. Mix until the dough is smooth. Can be used immediately or stored cold for up to 2 days.
Preheat the oven to 180C. Apply the filling evenly to the cooled crust. Remove the pears from the syrup, dry them, cut them in half into slices, move them slightly towards the narrow edge of the pear. Put the pears on the filling and bake in the oven for about 45-50 minutes, until the filling darkens.

About the process. Yes, the pie is not quick, but I really liked making it. I love to tinker with pears. Mini tip, the middle of half of the pear is well pulled out with a spoon. It would be nice to peel and grind the almonds yourself, the taste will be much brighter than if you just buy ground almonds.

About time... I feel that this month it is necessary to switch to other standards: up to 5 o'clock, up to 10 o'clock, only a day, no more than 2 days))) But the very first recipe, so as not to frighten you, is quite simple from this series. So a little less than three hours and you can eat.

About the cost. 180 rubles per pie.

About taste. Results. It was worth it! Truth! I don't really like long, complicated recipes, but when you finally try THIS, you know, for such a complex taste it was impossible to mix everything in one bowl and bake. An incredibly tender pie, with a crispy bottom and a spicy pear, everything in it is perfectly matched. One BUT! If you are not a fan of sweets, then you can slightly reduce the sugar in the dough and filling. And for me this recipe is just a godsend, so without options, 3 cookies!

Alena-Ginger

Pear pie "Burdalu"- a recipe for French cuisine, the basis of a pear pie is a shortbread dough, on which almond cream and pears boiled in syrup are laid.

Ingredients of Burdalu Pear Pie

For the test

• Flour - 200 g
• Powdered sugar - 65 g
• Butter - 130 g
• Yolk - 1 pc.
• Salt - 0.5 tsp

For pears

• Pears - 3-4 pcs.
• Sugar - 180 g
• Water - 600 ml
• Lemon - 1 pc.
• Cinnamon - 1 pc.
• Cloves - 4-5 pcs.
• Vanilla sugar - 2 tsp
• Salt - 0.5 tsp

For filling

• Butter - 85 g
• Vanilla sugar - 100 g
• Almonds - 150 g
• Flour - 2 tsp
• Corn starch - 1 tsp
• Eggs - 1 pc.
• Protein - 1 pc.

Burdalu Pear Pie Recipe

For cooking recipe French cuisine pear pie "Burdalu" you must first prepare the dough. Grind the butter with flour, salt and powdered sugar into crumbs, add the yolk, mix and collect all the crumbs into a single lump. The warmth of your hands will gradually melt the oil and the crumbs will combine. Roll out the prepared dough and place in the prepared form. Place the dough in the refrigerator for 30 minutes, and then bake at 200 degrees for 20 minutes.

While the pear pie dough is cooking, you can do the pears. The pears must be washed, cut off the skin, cut in half lengthwise and cut out the core with a teaspoon. Pour sugar into the water, add spices and lemon juice, put on medium heat and bring to a boil. When the syrup boils, place the pears in it, reduce the heat and simmer for 10 minutes. When the pears are cooked, let them cool in the syrup, then remove to dry and make cuts across.

Prepare the filling for the pear pie separately. Almonds can be peeled or used with the peel as you like. If you don't like the strong taste of almonds, pour boiling water over it, let it stand for 10 minutes, and then peel it. Grind the prepared almonds in a mortar or in a food processor. Mix the butter with sugar into a homogeneous mass, beating without stopping, add nuts, flour, starch, and then eggs. Beat the cream until smooth and smooth. Remove the finished dough from the oven, let it cool slightly, then pour in almond cream, lay out the pears beautifully and put in the oven preheated to 180 degrees. Bake

Recipe from the book "The fundamental techniques of classic pastry arts. The French Culinary Institute" with my slight modifications.
In the book, the definition of Crème Franzhipan is given as a mix of confectionery and almond cream, although in other sources I have come across information that "frangipan" is the same as almond cream. I'm still closer to the custard option, as it turns out to be much more delicate. And I have no reason not to trust the respected textbook. So I took not pure almond cream for the tart, but frangipan and the tart turned out to be incredibly tasty and tender. It seems to me that the photo of the cut conveys how delicate its filling is.

As for the name of the tart, it was given to the pie after the name of the street Rue Bourdaloue, on which there was a pastry shop, where this wonderful tart was first baked and sold at the beginning of the 20th century. The name of its author, unfortunately, remained unknown to history. Although sometimes you can find information that the tart is named in honor of Louis Bourdaloue (Louis Bourdaloue) - the theologian of the 17th century, but as you might have guessed, it was the street that was named in his honor, and I think Louis would be very surprised at the fame that the already classical French brought him almond pie with pears.

INGREDIENTS:
Pâte Brisee:
250 g flour
½ tsp salt
½ tsp Sahara
125 g cold butter
1 egg
1-2 tbsp ice water
flour for rolling dough

Pears:
3 ripe pears
2 l dry white wine
3 vanilla pods, halved
juice of 5 lemons
1 kg sugar

Сrème Franzhipan:
125 g Pastry Cream
125 g Crème d'Amandes

Crème Patissière:
100 g milk
1 yolk
25 g sugar
1/8 vanilla pod

Crème d'Amandes:
35 g unsalted butter, room temperature
35 g sugar
35 g almond flour
1 small egg (or 1 large yolk)
7 g custard mix (or cornstarch)

Additionally:
50g almond flakes (flakes)

To cover:
100g apricot jam (I used a neutral glaze)

Shape - 22 cm

COOKING METHOD:
Prepare your work area and all ingredients.

Pâte Brisee:
Mix flour with salt and sugar. Cut the butter into small pieces. Grind the butter and flour into crumbs. I do this with a food processor to keep the oil from melting from the warmth of my hands. The larger the pieces of butter remain in the dough, the more layered it will be, but do not leave pieces of 1 cm each. That is, flour crumbs can be up to the size of a peppercorn.
Pour the dough onto the board, make a depression in the middle, pour in the egg and collect the dough into a lump. It is not necessary to knead strongly so that the butter does not melt in the dough. If the dough is not going, then you can add 1-2 tbsp. ice water. This will greatly depend on the quality of the flour. One requires more water, the other itself is quite "wet".
Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Lightly flour a clean, flat work surface. Place the dough in the center of the floured surface and, using a rolling pin, roll the dough into a 28 cm (11 ") circle about 3 mm (1/8") thick. Using a pastry brush, gently shake off excess flour.
Lift the dough up gently, fold it in half on a rolling pin and gently transfer it into the mold. Let the dough settle to the bottom, forming sides, do not pull or roll out the dough anymore, make sure there are no holes. Do not trim off excess dough before cooling, so it will not shrink when baked. Transfer the mold to the refrigerator and let rest and cool for at least 30 minutes.

Pears:
Mix the wine with an equal amount of water in a saucepan. Using a small, sharp knife, scrape off the vanilla seeds and add to the wine. Send vanilla pods there along with lemon juice and sugar. Place the saucepan over medium heat and bring to a boil.

Using a vegetable peeler, peel the pears and cut them in half lengthwise through the core, using a special carbide knife to cut out balls, remove the pits from each half. If there is no such knife, then remove it with the usual one, but try to cut as little as possible. You only need 5 pear halves. My pears weren't too big, so I used 6 halves.
Send pears to a saucepan with wine, bring to a boil and reduce heat to low and continue cooking. Cook the pears for 30 minutes, or to the point where the knife, inserted into the thickest part, does not encounter serious resistance. It is a good idea to test each pear for doneness, as each will cook at a different speed depending on size and ripeness.
Using a small sieve or slotted spoon, remove the pears onto a plate and allow to cool completely. The syrup that was brewed is not used for this tart, but can be used in other desserts. Alternatively, it can be boiled down and used as a sweet sauce. If you do not use the pears immediately, they should be put into a tightly closed container along with the syrup and sent to the refrigerator, where they can be stored for up to one week. The pears must be refrigerated before placing on the almond cream, otherwise they will melt the butter and render the cake unusable.

Crème Patissière:
Cut the vanilla pod in half lengthwise and remove the seeds. Put both the pod and the seeds in a saucepan, cover with milk. Bring everything to a simmer over medium heat.
Whisk together the egg yolks, sugar and cornstarch.
Pour in some hot milk in a thin stream while whisking. When the mixture is smooth, pour everything back into the pot.
Put on low heat and bring to a boil, stirring constantly with a wooden spoon or whisk. Continue stirring for another 3-5 minutes until thickened.
Remove from heat, rub the cream through a sieve (the vanilla pod will remain in the sieve).
Cool in a cold water bath, stirring the cream continuously so that a film does not form on it. If you do not use it immediately, cover it with cling film directly on the surface of the cream and put it in the refrigerator.

Crème d'Amandes:
Beat softened butter, almond flour and sugar in a mixer for 5 minutes until fluffy.
Add egg and beat until combined.
Add cornstarch at the end of the whisk.

Сrème Franzhipan:
Mix both types of cream before combining.

Assembling and baking:
Preheat oven to 175 ° C (350 ° F).

Place the almond cream in a bowl and beat until light and fluffy. Using a rubber spatula, transfer the almond cream to a piping bag with a flat round nozzle.

Remove the dough pan from the refrigerator. Remove excess dough with a rolling pin, if your form is 2-2.5 cm high, if your form is higher, then cut the edges of the dough with a knife, leaving the same sides. Use a fork or special tool to prick the bottom of the dough.

Place the frangipan evenly on the dough base and smooth it out with a spatula.

Place chilled pears on a double layer of paper towels and drain. If they are left very wet, their juices will ruin the cake.
Place the pear halves, cut side down, on a cutting board and cut the pears into very thin slices, keeping the pear halves together.
Transfer each half to the frangipan with a knife, spreading the slices apart and forming a fan. Fill the open surface with almond flakes.
Bake the cake for about 50 minutes, or until the dough is golden brown and the pears are caramelized around the edges.

Remove from oven and place on a wire rack to cool.
Mix apricot jam with 50 ml (3 tablespoons plus 1 teaspoon) water in a small saucepan over medium heat, stirring to melt. Strain the icing through a strainer.
Using a pastry brush, coat the pears with a thin layer of warm jam.
Serve immediately warm or refrigerate, but should still be consumed after a few hours. J.

ADVICE
This pie can also be made with fresh cherries, plums, apricots, peaches, or blueberries.
Pear syrup is basic, but spices and various flavors can be added to it. However, the flavors should always be combined with the fruit you use for the filling. If stored properly, the syrup can be reused.
After boiling, the pears should remain firm, not turn into porridge.
Frangipan must be very soft before applying it to the base, as otherwise it will be difficult to distribute it throughout the dough.
Use only raw almond flakes, if they are toasted they will burn when baked.
Unbaked pie, can be kept refrigerated for 2 days or frozen for up to 1 month. The baking time will increase accordingly.

EVALUATING YOUR SUCCESS
The baked shortbread base should be smooth, evenly colored, with crisp edges.
The sides of the cake should not settle too much during baking.
Crème Franzhipan should be soft in the center, but not soggy.
The pears must be stacked in the same direction.
The pears should be positioned so that each pie slice has an equal amount of fruit when cut.
The apricot glaze should completely cover the fruit in a thin, even layer.

"What a woman wants, God wants" , says the old proverb, and the French, with their inherent humor, immediately add "therefore God wants champagne and sweets" ... It's almost about me. If I give up champagne easily (I don't like it and somehow it didn't work out with this drink), then I'm unlikely to give up sweets.

There are things that are never too much: there is never too much love, there is never too much delicious pastries and desserts. Try to answer (honestly) for yourself: what would our life be like if it were not, at least occasionally, for elegant cakes, delicate pastries, delicious pies and delicious desserts! I think I guessed right with the answer: life would be insipid boring and monotonous, devoid of any kind of pleasant adventures and moments.

Therefore, today I propose to plunge into the world of French cuisine and try its next masterpiece ... Yes, yes, I am not afraid of so many loud statements - a masterpiece of French cuisine - Burdalu pear cake. (The recipe is taken from the book by A. Seleznev "World Confectionery Hits")

A few words about this confectionery miracle. In terms of shape and structure, it is still more of a pie than a cake. For me, it is more common to see cakes in a slightly different form and version.
The pie consists of a soft crumbly shortbread crust filled with two creams: custard and almond. The top of the pie is decorated with pear slices.

Pear cake "Burdalu"- a wonderful amazingly tasty dessert that will hardly leave anyone indifferent. Even non-lovers try and remain delighted.

I practically did not make any changes to the recipe, except for one point: I replaced canned pears with fresh ones, and the rest was strictly according to the recipe.

Pear Cake "Burdalu"

Dough:
180g - butter (room temperature)
0.5h l - salt
1pc - yolk
1h l - sugar
4-5 st l - milk
250g - flour

For the custard:
50g - finely crystalline sugar
1pc - raw egg yolk
10 g - flour
10g - starch
100ml - milk
10g - vanilla sugar

For almond cream:
60g - butter
60g - icing sugar
60g - ground almonds
7g - corn flour
1pc - egg
1 tbsp - cognac
10g - vanilla sugar
80g - custard

For filling:
500g - pears (fresh or canned)

Cooking:

The foundation.

• Beat the softened butter white (this is about 5-6 minutes) with a mixer.
• Add salt + sugar + yolk and beat again for 1-1.5 minutes
• Without stopping whipping, we introduce flour and milk in portions. (At this stage, see for yourself, milk may go a little more, depending on the flour)
• Knead an elastic dough that should not stick to your hands.
• Put the finished dough in the refrigerator for 40-45 minutes.
• After: roll it out and place it on the bottom of a corrugated baking dish 2cm high and 26cm in diameter.

Custard:

• Rub half of the sugar norm to white with the yolk (I use a whisk).
• Add starch + flour and mix with a whisk.
• Combine the remaining sugar + vanilla sugar and milk separately in a saucepan
• Bring to a boil over very low heat.
• Pour 1/3 (gently in a thin stream) into the yolks, mix and pour back into the saucepan
• We put on low heat and continue to cook BEFORE thickening. (Do not forget to constantly stir with a whisk so that the cream is not burnt)
• Remove from heat and cool.

Almond cream.

• Beat butter with powdered sugar (mixer).
• Then add: egg + vanilla sugar + ground almonds + corn flour + cognac and 80 g of custard - mix it all.

Assembly.

Put the finished almond cream into a pastry bag and place it on the dough. (I did it easier, did without a pastry bag, put the cream mass on the surface of the cake with a spoon).

Cut fresh pears into thin slices and decorate the top of the pie. I made a small oversight - I forgot to peel the coarse peel. Well, you already got the hint :)))

Preheat the oven to 180 C, baking temperature 180 C, time from 40 to 45 minutes (depending on your oven)

****
* I baked the cake in the evening, cooled it right in the mold, leaving it in the oven all night.
** Do not grease or sprinkle the mold with anything.

I didn’t taste the cake hot, only when it was cold, but judging by the aromas that the oven exuded, it was divine. The pie conquered everyone, without exception, even those who, in principle, do not like such pastries. Pears pair perfectly with cream and base.

I wish you a nice and easy week.