Ingredients (for 8 servings)
- 2 ready-to-use puff pastries
- 230 g of almond powder
- 100 g softened butter, cubed
- 80 g of sugar
- 2 eggs
- 4 small pears
- 100 g of dark chocolate chips
- 1 egg for the glaze
Preparation
- In the bowl of your KitchenAid stand mixer, combine the almond flour, softened butter, sugar, and 2 eggs. Blend until smooth and transfer to a pastry bag.
- Spread the first disc of puff pastry on a baking sheet lined with parchment paper. Pipe the almond cream from the center, forming a serpentine, leaving about 2 cm of free edge.
- Peel the pears with a peeler, cut them into quarters, remove the core, then slice thinly. Arrange them harmoniously on the almond cream.
- Crush the chocolate chips and sprinkle them over the pears.
- Lightly moisten the edge of the pastry (2 cm without filling), place the second disk of puff pastry on top, avoiding trapping air, then seal the edges with a fork.
- Score the seam and score the top without piercing the paste, drawing the pattern of your choice.
- In a small bowl, beat the egg for the egg wash and brush it over the surface of the cake.
- Bake the cake for 30 to 40 minutes, until it rises and is golden brown.
- Check the cooking of the bottom by gently lifting the cake: it should be golden brown.
- Let cool before unmolding and enjoying.
