Pear Fondant by Lyudmila Kazmerchuk

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Dough

total weight 1117 g

200 gr butter
200 gr sugar
200 gr flour
7 gr baking powder
40 gr egg yolk
70 gr egg white
400 gr pear
zest of one orange
juice of one lemon

Cream

total weight 485 g

400 gr sour cream
80 gr icing powder
5 gr  vanilla extract

Dough preparation:

Heat butter in a microwave until it’s softened. It’s important not to melt the butter. Put the butter in a mixer bowl. Add sugar. Using a whisk whip the butter with sugar until mass become white. Add the yolks at room temperature or lightly warmed in a microwave. Whip until smooth. Pre-sifted flour with baking powder add to the mass. Cut a pear into cubes add to flour, stir. Put into the forms, oiled with butter and sprinkled with flour, to 2/3 of the height. Bake for about 40 minutes at 160°C.

Cream preparation:

Whip sour cream with sugar and vanilla extract.

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