Ingredients
- 250 g flour
– 125 g of sweet butter from Beurrerie Echiré
– 70 g of sugar
– 1 egg yolk
– 4 cl of water
– A pincée de sel
Toppings:
– 100 g of almond powder
– 75 g of sugar
– 75 g of unsalted butter from the Echiré butter factory
- 2 eggs
– 3 pears
- 100 g of dark chocolate
– 1 egg yolk for glazing
– some chocolate chips
CHOCOLATE PEAR KING CAKE
30 minutes
35 minutes
1- Prepare the dough:
– In a large bowl, mix the flour, salt and sugar.
– Add the cold butter and mix by hand until you get a sandy texture.
– Add the egg yolk and water, then mix until a smooth dough forms.
– Form a ball, wrap it in plastic wrap and leave to rest in the fridge for 30 min.
2- Prepare the frangipane:
– In a bowl, beat the softened butter with the sugar until creamy.
– Add the almond powder, eggs, mix.
3- Peel and slice the pears.
4- Assemble the cake:
– Preheat the oven to 180°C.
– On a floured work surface, roll out the dough into two circles.
– Place the first dough on a baking sheet covered with baking paper.
– Spread the frangipane over the center of the dough, leaving 5cm on the sides.
5- Spread the chocolate and pear slices on the frangipane.
6- Place the 2nd dough on top, pinch the edges well with the other dough to seal the two, then make a hole in the center using a knife.
7- Brush with egg yolk for a nice golden color.
8- Bake for about 30-35 min.
9- When taking the cake out of the oven, add a few chocolate chips on top.