Description
The recipe with the Polish culinary website with a few changes, thanks to the author Joannakucharecka. Pie can be cooked without cream, but in combination with the taste of the baking turns out amazing! Juicy pieces of pear, chocolate crust, vanilla pudding butter cream and pistachios... delicious!
Ingredients
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Pear
650 g
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Lemon juice
2 Tbsp
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Butter
190 g
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Sugar
245 g
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Salt
1 pinch
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Rum
-
Chicken egg
3 piece
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Flour
190 g
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Leavening agent
1.5 tsp
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Cocoa powder
30 g
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Milk
540 ml
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Gelatin
7.5 g
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Pudding vanilla
1 pack
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Cream
200 ml
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Vegetable oil
1 Tbsp
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Dark chocolate
50 g
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Pistachios
30 g
Cooking
Pears wash, peel, core, and cut each lengthwise into 8 pieces.
Pears sprinkle with lemon juice.
To prepare the dough for the pie. Beat with a mixer softened butter, sugar, salt, rum.
Add to the oil mass of one egg, every time after that whipping a mass of about minutes.
Sift the flour with cocoa powder and baking powder.
Add flour and milk to the oil mass, mix gently with a spoon.
For baking a cake, I use a split square shape size 23х23 see Form grease with vegetable oil. In the form put half of the dough, spread evenly on the bottom, put the dough slices of pear.
Spread the remaining batter with a spoon over the pears, smooth the surface.
Bake pie in a preheated 180 degree oven for about 40-45 minutes. To cool a cake without removing from the mold.
To prepare the cream: I used sheet gelatin, but it is possible and powder. Soak gelatin in 50 ml cold boiled milk.
In a bowl measure out 10 tablespoons of milk of the required quantities for preparation of cream.
Mix the milk and the contents of the sachet of vanilla pudding. In the remaining milk to prepare the cream, add sugar (60 g), bring on the stove to boil.
To the pudding with a little milk add to boiling milk, stir well and again heat the mass on the stove, bring to a boil.
If You are using sheet gelatin, simply add it to the pudding and mix well. And if you use powder, heat milk with gelatin until dissolved (do not boil!), strain and add to the pudding. Place the pan with pudding into a bowl with cold water for a quick cool down from time to time stirring.
Well-chilled cream (I put them on for 20-30 minutes in the freezer) beat with a mixer.
Add the cream to the cooled pudding.
Mix gently with a spoon pudding cream.
On cooled cake spread the cream.
Smooth the surface of the cream with a spoon, place the form and cake in the fridge for 2 hours.
Dark chocolate dissolve in a water bath, apply a thin line on top of the pie.
With a knife, chop pistachios.
Sprinkle pie with chopped pistachios. Gently with a knife to hold the edges of the pie, remove from a split form. Bon appetit!
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