Biscuits with pears and caramel sauce

Description

Pears in these biscuits is not simple, and drunk-spicy. They are baked in a crispy pastry with almond cream and served with caramel sauce, which is also a little drunk and spicy :) the pastries are very tasty and cozy.

Ingredients

Pear

6 piece
Water
Brown sugar
Lemon

0.5 piece
Vanilla
Carnation

6 piece
Star anise

2 piece
Cinnamon
Flour

2.25 cup
Salt
Butter

295 g
Milk

1 cup
Corn starch

2 Tbsp
Sugar
Chicken egg

1 piece
Almonds

200 g
Egg white

2 piece
Lemon juice

0.5 tsp
Cognac

Cooking

Start with the pears. In a saucepan mix 4 cups. water 455 g brown sugar, lemon, a pinch of vanilla, star anise, cloves and 1 cinnamon stick. Bring to a boil.

Add pears and cook 5 minutes, until they begin to magchat.

With a slotted spoon, remove pears and place in another bowl. Pour 1/2 stack. brandy, cover and leave to marinate. Periodically shake to pears evenly covered with brandy. By the way, if the cooled syrup, which was cooked pear, mix with mineral carbonated water, it turns the world of lemonade!

For the dough in the bowl of a food processor, combine flour, 1/2 tbsp salt and oil. Whisk until the state of bread crumbs. Add 1/3 Cup. ice water (may need slightly more) and mix until the dough start to gather into lumps. Quickly knead the dough with your hands, form a disk (but rather 6 small disks), wrap in cling film and refrigerate for 30 minutes.

For the cream bring the milk almost to a boil. While the milk heats up, whisk together the cornstarch, 4 tablespoons sugar, 1/8 tsp salt and egg until smooth.

When the milk is hot, pour 1/3 of it in a thin stream, whisking constantly, into the egg mixture. Then pour the egg mixture into the saucepan with the remaining milk and cook over medium heat until thick. Set aside to cool slightly.

Almonds mix protein and 100 grams of sugar.

Enter the almond mass into the slightly cooled cream.

For the caramel sauce with a saucepan or frying pan, melt the sugar with the lemon juice.

When the sugar becomes a deep amber color, carefully add the 1/3 Cup. water and 1/3 Cup. brandy. Heat, stirring until hardened caramel is dissolved. Then add 2 cinnamon sticks, cover and leave to cool.

For the cinnamon sugar, mix 3 tsp brown sugar 1 tsp ground cinnamon.

Zamarinovat pears cut into thin (about 3 mm) slices.

Preheat the oven to 190 degrees. 2 line a rimmed baking sheet with paper vypechki. On a sheet of parchment paper roll out 1/6 of dough into a circle with a thickness of about 3 mm. In the center put a couple tablespoons of almond cream. While you are working with 1 piece of dough, the rest is best kept in the fridge.

On the cream place a sixth of the pears.

The free edge of wrap up and arbitrarily samaita. The biscuit is difficult to remove from the paper and transfer on a baking sheet, so I cut a circle of paper, on which lay a rusk, and transferred her so. When filled one tray, it is desirable to clean the refrigerator on while you fill the second.

On top of the biscuits sprinkle with cinnamon sugar. Bake for 35 minutes until Golden brown. The lower pan I have baked a little longer.

Before serving, pour over the syrup. Biscuits taste best while warm.

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