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French pastry masterclass — pâte brisée, feuilletée, choux, puff
Flour bakery's sequel — cakes, cookies, breakfast pastries
Large rolling docker — pizza dough, crackers, puff pastry docking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Reusable pastry bag — sturdy for stiff doughs and buttercream
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French pastry masterclass — pâte brisée, feuilletée, choux, puff
Flour bakery's sequel — cakes, cookies, breakfast pastries
Large rolling docker — pizza dough, crackers, puff pastry docking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Reusable pastry bag — sturdy for stiff doughs and buttercream
You're reading one of recipes available free. Full library with Gastronome.
bake puff pastry according to box. peel and cut up pears into chunks. in a medium saucepan add pears, lemon juice, and cardamon and sprinkle of cinnamon and cook on medium heat until it mashes easily with a potato masher. It usually takes about 10-12 minutes. When the Puff pastry is done remove it from the oven and let cool about 5 minute Then remove the tops with a knife and spoon the pear compote into the shell, and place the top back on. *I have done this with squares as well but it works more like a turnover. I personally think the shells are much easier to work with. Everyone I've made this for loves it! You can play with the ingredients to taste because not everyone wants as much cardamon in it as I do.