Pear cake "burdalu". French pear pie Burdaloo Pear Cake "Bourdaloo"

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

There are things that can never be 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 for at least occasionally, elegant cakes, elegant pastries, delicious pies and delicious desserts! I think I guessed right with the answer: life would be insipid, boring and monotonous, devoid of all sorts of pleasant adventures and moments.

Therefore, today I propose to plunge into the world of French cuisine and try its next masterpiece ... Yes, yes, yes, I’m not afraid of such a loud statement - a masterpiece of French cuisine - Pear cake "Burdalu". (The recipe is taken from A. Seleznev's book "Confectionery world hits")

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

Pear cake "Burdalu"- a wonderful amazingly delicious dessert that is unlikely to leave anyone indifferent. Even non-lovers try it and remain delighted.

I practically did not make any changes to the recipe, with the exception of one moment: I replaced canned pears with fresh ones. The rest is strictly according to the recipe.

Pear Cake "Burdalu"

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

For 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 - powdered sugar
60g - ground almonds
7g - corn flour
1pc - egg
1st l - cognac
10g - vanilla sugar
80g - custard

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

Cooking:

The basis.

• Beat the softened butter until white (this is about 5-6 minutes) with a mixer.
• Add salt + sugar + yolk and beat again for 1-1.5 minutes
• Without stopping whisking, we introduce portionwise flour and milk. (At this stage, see for yourself, it may take a little more milk, 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 2 cm high and 26 cm in diameter.

Custard:

• Grind half of the sugar white with the yolk (I use a whisk).
• Add starch + flour and mix with a whisk.
• Separately, in a saucepan, combine the remaining sugar + vanilla sugar and milk
• 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 until it thickens. (Do not forget to constantly stir with a whisk so that the cream does not burn)
• Remove from fire and cool.

Almond cream.

• Cream the butter with the powdered sugar until white (with a mixer).
• Then add: egg + vanilla sugar + ground almonds + cornmeal + cognac and 80 g of custard - mix it all.

Assembly.

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

Cut fresh pears into thin slices and decorate the top of the pie. I made a small mistake - I forgot to peel it off. Well, you already understood 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 pie in the evening, cooled it right in the form, leaving it in the oven all night.
** Do not grease or sprinkle the mold with anything.

I didn’t try the pie hot, only cooled down. But judging by the aromas that the oven exuded, it is divine. The pie conquered everyone without exception, even those who, in principle, do not like such pastries. Pears are ideally combined with cream and foundation.

I wish you a good and easy week.

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

Ingredients for pear pie "Burdalu"

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.
• Carnation - 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.

Recipe for pear pie "Burdalu"

For cooking prescription french cuisine dishes pear pie "Burdalu" you need to prepare the dough first. Grind the butter with flour, salt and powdered sugar into crumbs, add the yolk, mix and collect all the crumbs into a single lump. From the warmth of your hands, the butter will gradually melt, and the crumbs will stick together. Roll out the prepared dough and place in the prepared pan. Place the dough in the refrigerator for 30 minutes, and then bake at 200 degrees for 20 minutes.

While the dough for the pear pie is being prepared, you can work on the pears. Pears need to be washed, cut off the skin, cut in half lengthwise and with the help of a teaspoon cut out the core. Pour sugar into 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 take them out to dry and make cuts across.

Separately prepare the filling for the pear pie. Almonds can be peeled, or you can use with a peel - as you like. If you do not 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, without ceasing to beat, add nuts, flour, starch, and after the egg. Beat the cream until it is smooth and uniform. Remove the finished dough from the oven, let it cool slightly, then pour over the almond cream, lay out the pears beautifully and put in the oven preheated to 180 degrees. Bake

Ingredients for 6 servings:
For sand dough:
250 g flour
125 g butter
70 g granulated sugar
2 egg yolks
25 ml of milk (or water) - the recipe indicated 50 ml, but this is a lot for shortbread dough, it will turn out to be tight and not at all what is meant.
1 pinch of salt
3 large ripe fresh pears (or 6-8 pear halves canned in sugar syrup)
30g flaked almonds (optional)
For pastry cream:
200 ml milk
half a vanilla pod
2 egg yolks
50 g granulated sugar
20 g cornstarch (Maizena)
For almond cream:
75 g butter, brought to room temperature
40 g granulated sugar
100 g almond powder (finely ground almonds)
1 egg
30 ml rum

1. Shortbread dough:
Mixing flour and butter:
Put flour and butter in a large bowl (I grated cold butter on a coarse grater). Mix everything, rubbing between the palms and crossing the fingers of the right and left hands, until a sandy mixture is obtained, which gave the name to the dough.
2. Adding egg mixture:
Whisk the egg yolks with sugar and salt until light yellow. Add 25 ml of milk or water.
Pour this mixture into the center of the indentation previously made in the dough. Slowly but quickly rub the egg mixture into the dough with your fingers. Then gently squeeze the dough with both hands to make it stick together. If the dough falls apart, add some water.
3. Knocking down the dough:
Knead the dough in small portions on the table, pressing with the back of your wrist so that the oil is evenly distributed in it. The dough immediately becomes flexible, homogeneous, gummy. It's ready. Do not knead it too actively, otherwise it will crumble during baking. Shape the dough into a ball, dust with flour, cover with a damp cloth and refrigerate for a few hours before using (I had it overnight).
4. Pastry cream:
Pour milk into a small saucepan.
Cut half a vanilla pod lengthwise into two. Scrape the small vanilla beans directly into the milk with a sharp knife. Put both shells of the pod into the milk too. Bring the milk to a boil.
5. In a separate bowl, beat the egg yolks with sugar until the mixture turns white and acquires a dense foamy consistency.
While stirring, add corn starch.
6. And then pour in the hot milk, after removing the vanilla leaves from it. Pour the liquid into a saucepan.
7. And keep it on low heat for 2-3 minutes (constantly stirring with a whisk) until the cream thickens. Let it cool down. I cooled the cream in a cold water bath.
8. Almond Cream:
In a bowl, mix butter, pastry cream, sugar, almond powder (you can make it yourself in a coffee grinder, after removing the almond skin (I did not)), egg and rum. Beat for at least 5 minutes to get a completely homogeneous mixture.
9. Preparation of pears:
If you have fresh pears, peel them, cut them in half lengthwise and remove the core. If the pears are too hard, cut them into two or even three more pieces. Canned pears in syrup should be cut in half.

Roasting:
Place the shortcrust pastry in a baking dish.
10. Poke holes in it with a fork. Spread a third of the almond cream in an even layer over the dough. Arrange the pears however you like and pour the rest of the cream onto the cake without covering the pears. I immediately poured out all the cream, and then slightly drowned the pears.
11. Decorate the cake with almond flakes. Put it in the oven for 40-50 minutes at 180C. This cake is especially good when still warm. But even when cold, he does not almost lose his French charm.

Here is the new long-awaited month! ... To be honest, the choice of recipes was not easy, but how interesting)) Our first-born will be the classic Bourdalou 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 out on a base of crumbly dough, on top of which are poached (boiled in syrup) halves of pears.

On the form 22-26 cm
For test:
1 1/2 cups flour
1/2 cup powdered sugar
1/2 teaspoon salt
130 g 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. oils, room temperature
2/3 cup vanilla sugar
150 gr almonds (scalded, peeled, grind)
2 teaspoons flour
1 teaspoon cornstarch
1 large egg + 1 egg white
1 tsp vanilla extract

First, let's make the dough. Mix flour, vanilla sugar and salt in a bowl, add pieces of cold butter, beat again. Add egg yolk, mix. Gently roll out, put into a mold and refrigerate for at least 30 minutes. Then bake at 190C for 25 minutes. Let 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 (frangipane), beat 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 refrigerated for up to 2 days.
Preheat oven to 180C. Spread the filling evenly over the chilled cake. Remove the pears from the syrup, dry, cut into half slices, move a little towards the narrow edge of the pear. We spread 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 fast, but I really liked making it. I love messing around with pears. Mini-tip, the middle of half a pear is well pulled out with a spoon. It would be nice to peel and grind the almonds ourselves, the taste will turn out much brighter than if you just buy ground almonds.

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

About the cost. 180 rubles for a pie.

About taste. Results. It was worth it! Is it true! I don’t really like long, complicated recipes, but when you finally try THIS, you understand, for such a complex taste, it was impossible to mix everything in one bowl and bake. An incomparably tender cake, with a crispy bottom and spicy pear, everything is perfectly matched in it. One BUT! If you are not a fan of sweetness, then you can slightly reduce the sugar in the dough and filling. And for me, this recipe is just a godsend, so no options for 3 cookies!

Alena-Ginger

Hi all.

I continue to master baking tarts. And today, Bourdalou tart is on the agenda - a classic recipe for French cuisine. The recipe came up in a pastry shop on the street of the same name in Paris.
The basis of the tart is shortcrust pastry. The filling is almond cream (frangipane) and pears boiled in syrup.

From the indicated amount of ingredients, I got one tart with a diameter of 20 cm and two tartlets with a diameter of 10 cm.
I do not have vanilla, I replace it with vanilla sugar.

Let's start. At first I boiled pears in syrup. Since it is recommended to keep them in syrup for at least 5 hours, I cooked them the day before, cooled them and left them to spend the night in the refrigerator.
Pears need ripe, but not overripe, not soft. Mine weighed 150 grams each. A bigger shape is better and take more pears.

1. Boil 500 ml of water with 250 g of sugar, vanilla sugar (to taste), juice and zest of half a lemon. This will be our syrup. Someone replaces water with dry white wine, I did not do that.

2. Peel the pears and cut into halves.

3. Place the pears in the syrup and cook until soft (check with a knife) for 20-30 minutes.

Leave in syrup for at least 5 hours.

4. Knead the dough. The dough according to this recipe is savory, it goes well with a sweet filling. I liked it - easy to work with.
Combine butter (115 g), flour, salt, 0.5-1 tsp in a bowl. Sahara.

5. Chop into crumbs - with a knife or mixer.

6. Mix the egg with 1 teaspoon of lemon juice.

7. Add to the dough. If kneading with a mixer / combine, the dough should come together into a ball by itself. If it does not want to - add 1-2 tbsp. spoons of ice water from the refrigerator.
8. Wrap the dough in cling film, flatten and refrigerate for at least 2 hours.

9. Roll out the cooled dough to a thickness of 3-4 mm. Cut a circle 3-4 cm larger than the diameter of the mold.

10. Transfer to the form, carefully form the sides, cut off the excess dough along the edge of the form.

And leave to cool in the refrigerator for 30 minutes.
In general, in any tart, it is better to pre-bake the base, and then bake with the filling. But there are recipes where it is allowed not to do this, and this one is just that. Therefore, I did not bake the base separately.

11. Prepare the pears. They need to be taken out of the syrup in advance to dry. Remove stems and twigs.

12. Make cuts on the pears at a distance of 3-4 mm from each other, without cutting to the very bottom (without cutting the pears into pieces).

13. Remained cream frangipane, which will require:

14. Beat 60 g of butter at room temperature.

15. Add half of the sugar (30 g), then the egg, continue beating.

16. Add the remaining sugar (30 g), ground almonds, vanilla sugar to taste, mix well.

17. Spread the frangipane over the chilled pastry base.

18. Arrange pears on top with a "star". If you have a large mold, you can use all 6 halves. I used 5, and cut the excess in half and put it in 2 tartlets.

19. Spread the almond petals between the pears.

20. Bake in the oven at 170 degrees for about 45-50 minutes. I baked small tartlets in 35 minutes. The finished frangipane will brown, become matte, but when pressed with a finger, it will slightly spring.

21. This step could be stopped. But you can decorate the result of the work, which I did.
I took a little apricot jam, diluted it with boiling water in a ratio of 2 to 1. And with the help of a brush, I carefully covered the tart. It gave it a little shine.

Now that’s all for sure :) The pie turned out to be very tasty, it’s not in vain that they say that a classic is a classic, and all the best have been invented before us. It's hard to argue :)

Bon appetit!!!

I indicate the time without taking into account keeping the pears in syrup.

Cooking time: PT03H15M 3 hours 15 minutes