{"id":4351,"date":"2018-03-01T12:00:26","date_gmt":"2018-03-01T11:00:26","guid":{"rendered":"https:\/\/dev.rouvinez.com\/blog\/non-classe\/pear-williams-with-spiced-flavors-on-a-brioche-galette\/"},"modified":"2026-05-28T10:53:05","modified_gmt":"2026-05-28T08:53:05","slug":"pear-williams-with-spiced-flavors-on-a-brioche-galette","status":"publish","type":"post","link":"https:\/\/dev.rouvinez.com\/en\/blog\/recipes\/pear-williams-with-spiced-flavors-on-a-brioche-galette\/","title":{"rendered":"Pear Williams with spiced flavors on a brioche galette"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><strong>For 8 people<\/strong><\/h2>\n\n<h3 class=\"wp-block-heading\"><strong>Brioche dough<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>300 g flour<\/li>\n\n\n\n<li>20 g malt (available at drugstores)<\/li>\n\n\n\n<li>20 g fresh yeast<\/li>\n\n\n\n<li>60 g milk<\/li>\n\n\n\n<li>2 eggs<\/li>\n\n\n\n<li>175 g softened butter<\/li>\n\n\n\n<li>5 g salt<\/li>\n\n\n\n<li>50 g sugar<\/li>\n\n\n\n<li>1 egg yolk<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>For the pears<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>500 g water<\/li>\n\n\n\n<li>300 g sugar<\/li>\n\n\n\n<li>50 g lemon juice<\/li>\n\n\n\n<li>1 cinnamon stick<\/li>\n\n\n\n<li>1 piece star anise<\/li>\n\n\n\n<li>3 cardamom pods<\/li>\n\n\n\n<li>1 vanilla pod, scraped (split and seeded)<\/li>\n\n\n\n<li>4 Williams pears<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Frangipane mixture<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>50 g almond paste<\/li>\n\n\n\n<li>100 g heavy cream<\/li>\n\n\n\n<li>25 g ground almonds<\/li>\n\n\n\n<li>1 egg yolk<\/li>\n\n\n\n<li>20 g pear brandy<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Garnish<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>a little heavy cream<\/li>\n\n\n\n<li>some spices (cinnamon, anise, cardamom, vanilla)<\/li>\n\n\n\n<li>red fruit juice<\/li>\n\n\n\n<li>pistachio coulis<\/li>\n\n\n\n<li>a bunch of mint<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Preparation<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">1. For the dough: Mix the flour with the 2 eggs, malt, sugar, yeast, and salt. Knead with a mixer using a dough hook. Add the butter in three batches. Continue kneading until the dough pulls away from the sides and becomes smooth and elastic while maintaining structure. Finish by incorporating 1 egg yolk. Let rest for 1 hour 30 minutes in the refrigerator.     <\/p>\n\n<p class=\"wp-block-paragraph\">2. Roll out the dough thinly (2-3 mm) and cut out circles (8-9 cm). Cover with plastic wrap and keep refrigerated. <\/p>\n\n<p class=\"wp-block-paragraph\">3. For poaching the pears: Peel them, cut them in half, and core them using a melon baller (or apple corer). Prepare a well-flavored syrup, add the pear halves, and simmer gently for 10 minutes; remove from heat and let the pears cool in the syrup. <\/p>\n\n<p class=\"wp-block-paragraph\">4. For the frangipane: Mix all the ingredients and keep refrigerated.<\/p>\n\n<p class=\"wp-block-paragraph\">5. Glaze: Reduce 4 dl of syrup to obtain half a dl. Set aside. <\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Finishing<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">1. Preheat the oven to 180\u00b0C.<\/p>\n\n<p class=\"wp-block-paragraph\">2. Remove the brioche dough circles, spread a little frangipane, and place a sliced Williams pear half on each circle.<\/p>\n\n<p class=\"wp-block-paragraph\">3. Place them on a baking sheet lined with parchment paper. Let stand for 15 minutes at room temperature; the dough will rise slightly. Bake for 15 minutes.  <\/p>\n\n<p class=\"wp-block-paragraph\">4. As soon as they come out of the oven, glaze them with a little reduced syrup.<\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Presentation<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">Arrange the hot, glossy galettes in the center of each plate, garnish with heavy cream, a little red fruit juice, and drizzles of pistachio. Add some spices and a sprig of mint (as shown in the photo). You may serve vanilla ice cream on the side and a fruit coulis.  <\/p>\n\n<p class=\"wp-block-paragraph\">Wine suggestion: <a href=\"https:\/\/shop.famillerouvinez.com\/products\/grains-nobles-assemblage-surmature-aoc-valais\" target=\"_blank\" rel=\"noopener\">Grains Nobles<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>For 8 people Brioche dough For the pears Frangipane mixture Garnish Preparation 1. For the dough: Mix the flour with the 2 eggs, malt, sugar, yeast, and salt. Knead with a mixer using a dough hook. Add the butter in three batches. Continue kneading until the dough pulls away from the sides and becomes smooth [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4223,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[54],"tags":[],"dipi_cpt_category":[],"class_list":["post-4351","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/4351","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/comments?post=4351"}],"version-history":[{"count":1,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/4351\/revisions"}],"predecessor-version":[{"id":4352,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/4351\/revisions\/4352"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/media\/4223"}],"wp:attachment":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/media?parent=4351"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/categories?post=4351"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/tags?post=4351"},{"taxonomy":"dipi_cpt_category","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/dipi_cpt_category?post=4351"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}