Wednesday, August 25, 2010

Pear Galettes with Honey Whipped Cream

Galettes is a general term use in French to designate various types of flat, round or freeform crusty cake. It is also known as french crepes with savoury or sweet filling.

Pear Galettes

  • 1 sheet ready rolled frozen puff pastry, thawed and quartered
  • 1 tbsp cornflour
  • 1 tbsp brown sugar
  • 1 egg, beaten (for egg wash) 
  • 1 Bocs pear, quartered, cored, thinly sliced
  • 1/2 cup frozen mixed berries (optional)
  • 2 tbsp butter, melted
  • 2 tbsp caster sugar
  • icing sugar (to dust)

  1. Preheat oven at 200 degree celcius.
  2. Line an oven tray with baking paper. Place quartered pastry on tray sprinkle evenly with cornflour and brown sugar. 
  3. Roll edges in on 2 sides to form a 1.5cm border and brush edges with egg.
  4. Arrange the pear slightly overlapping and top with berries over the pastry. Brush the pear slices and berries with melted butter and sprinkle caster sugar on galette.
  5. Bake for 10 - 15 minutes until pastry is puffed, golden and juice are bubbling. 
  6. Dust with icing sugar and serve with honey whipped cream.
All done.. waiting for cream

    Honey Whipped Cream

    • 1 cup heavy/thicken cream
    • 3 tbsp honey
    • 1 tsp vanilla extract

    1. Beat heacy cream until thickened.
    2. Add honey and vanilla extract.
    3. Continue beating until it reaches the consistency you that desire or until soft form peak.
    With cream... yummy...

      • You may use any other pear or other fruits which is suitable for baking
      • Feel free to use fresh berries

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