Almonds and Pears Best Pastry to make with South African Pear l ThinkOFood скачать в хорошем качестве

Almonds and Pears Best Pastry to make with South African Pear l ThinkOFood

A simple way to make an amazing sweet treat using Pears and Almonds and feel like in France. Find the recipe in the description below 👇👇 👉 Make sure to Subscribe & check my other videos on - http://youtube.com/c/thinkofoodandrey... 👉 For about 20 pcs ➡️ Ingredients: Measurements Pears Forelle 600 Almonds 70 Flour AP 220 Bread flour 150 Yeast 7 Salt 4 Sugar 90 Water 40 Milk 3.25% 120 Egg 2 Butter 40 White wine 70 Lemon zest 4 ➡️ Method of Cooking: ✅ For the Pears & Almonds Filling You can use any pear sort that you would like but I find that Forelle that usually comes from South Africa is very good with pastries because of two reasons. First, they are very sweet and this way you not using too much sugar and you have the natural sweetness. The second reason is that they are drier than the other sorts. The pastry does not become soggy and in the process of sauteing the pears, you do not have too many liquids that come from the pears. Roast the almonds halfway through and then chop them. You can buy already sliced and clean almonds and just roast them. Just be careful not to burn them. Cut the pears into medium size cubes and mix with half of the sugar. Let them sit for about 5-10 minutes to release some juices. Then heat a pan to 8/9 electric stove power and sauté the pears until golden. Add the white wine and after it being evaporated add the butter. Caramelize and then transfer to a bowl to chill. After chilled, blitz the pears with roasted almonds in a food processer or hand bland blender. Try to keep the filling a bit chunky and have nice bites. ✅ For the Dough Make as usual the starter first to check that the yeast is alive and good to go. Mix water with all the yeast, one tablespoon sugar, two tablespoons flour, and set aside to activate and grow. In a bigger bowl, mix the rest of the flour and the sugar with lemon zest. Make a hole in the middle to which we will add the liquids. Tip: Whenever you have lemons and you use them only for juice, zest them before and freeze the zest. This way you always will have some zest to add during the cooking process. When the yeast is proofed, add it to the flours and with it vegetable oil, milk, and the egg. Start beating the liquids and adding the dry ingredients from the sides of the bowl. When all the liquids are incorporated together, move to a table, and start kneading with your hands. Knead for about four to five minutes. Note: Use some vegetable oil to prevent the dough to stick to your hands. After kneading, transfer the dough to a bowl with some oil to keep it from drying out in the process of rising. Let the dough proof in the oven with just the light on for about 50 minutes to one hour to almost triple. ✅ Building & Baking the Pastry When both the dough and the filling are ready, roll the dough and spread the filling. Start rolling and while you are doing it, stretch the dough back a bit to make the dough thinner. This way you will have more layers at the end. When you have the pastry roll, slice it into portions and place them on a tray with parchment paper. Cover with a wet towel (so it would not stick to the pastry) and let them proof for another 40 minutes. When proof for the second time, pre-heat an oven for about 180c or 360f. Take the towel off and brush with egg yolk and add sliced half roasted almonds. Bake for about 12-15 minutes (depending on the size). After baking let the pear pastries chill and then brush with maple syrup or syrup glaze made from 20/80 water and sugar. ✅ Enjoy. ➡️ Timeline: 0:00 Introduction 0:18 Ingredients 0:22 Making the Dough 4:54 Making the Filling 9:15 Bringing everything together 10:02 Before Baking 10:29 After Baking #ThinkOFood #thinkofood #pastrytime #almonds #pears #southafrica #pastry #pearsandalmods #pear #almond #AndreyKravchenko Acknowledges: Music: https://www.bensound.com/royalty-free...