If you thought we were done with gianduja, well...No !! Now it's time to have baking fun with it. In this recipe you will taste how Amaretto, pears & gianduja go together so deliciously, and how a buttery crispy puff pastry makes a perfect nest.
By the way, Amaretto is a wonderful sweet italian almond liquor.
yields : 6
here's what we need :
2 1/2 hours
3 pears, 1 lemon juice, 1 cinnamon stick, 1 star anise, 100g brown sugar, 10cl amaretto, 50cl water, puff pastry (homemade if possible), 160g gianduja (here), 5cl whipping cream.
here's what we do :
Peal the pears, divide them in 2 by the middle & put in lemon juice (so they won't oxidize).
Pour water with brown sugar, cinnamon stick, amaretto & star anise in a saucepan, heat until a boil then add pears, poach on low-medium heat until they're soft & translucent.
Take the pears out & put aside in fridge for 2 hours.
Preheat your oven at 302°F
Spread your puff pastry with a rolling pin & lay it down on a round pie pan. Prick pastry all over with a fork.
Bake for 20 minutes. Allow to cool down.
heat the whipping cream in a saucepan, add the gianduja & whisk.
Spread the gianduja "ganache" on pastry.
Cut the pears into thin slices & lay them down on the gianduja ganache.
relax, savour & share!