Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Start by poaching the pears in the syrup for 10 to 15 minutes, depending on the size, and drain the fruit afterwards. 2. Prepare a short crust pastry. Form a ball and leave to rest for 30 minutes in the refrigerator: 3. Cream butter and icing sugar together. 4. 2Gradually add eggs into the creamed butter. 5. Mix almond powder, cake flour, and salt, and mix in with the butter mixture. Stop mixing once the dough is homogeneous 6. Wrap the dough and store it under the 4 ℃ fridge for 30 minutes. 7. Roll out the dough to 2mm thickness and line tart rings of 7cm. Rest for an hour. 8. Blind-bake the tart shells in a convection oven at 160 ℃ for 15 minutes 9. While the dough is cooling, make the almond cream 10. line a mould and prick the bottom with a fork. 11. Your tart shell is ready to be filled with almond cream and poached pears cut into strips and arranged according to your preference. 12. Arrange the pear pieces harmoniously in halves, quarters, or strips of your choice. 13. Allow about 30 to 35 minutes of cooking time at 175-180°C.

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