Tarte frangipane aux poires (vegan) | L'Herboriste

To change the galette a bit this year, I suggest you revisit it in the form of a pie. Here is my Pea Frangipane pie. As always, the recipe with the quantities is on my blog, the link is under the video. First, we have to prepare our pie dough. I already have a recipe and a super simple pie dough video that only requires 3 ingredients. I put it in the link on the screen and in the description. I show you how to spread a dough and push your mold correctly and easily. So if you have problems on this side, I advise you to go and look at it. However, lately I have been coming back a lot to my old recipe containing an egg based on flax seeds. I find it more pleasant to work with and I prefer the result. If you want to make this dough, the recipe will be on the blog, but you can make the pie dough you prefer. I use a 24 cm pie circle, but you can easily use a less professional mold, slightly larger. You will have enough quantity and dough and frangipane. Once the dough has risen, I put it in the freezer before making the frangipane. First, I prepare the pastry cream part. Because if you didn't know, frangipane is a mixture of pastry cream and almond cream. In a bowl, I start by whipping together starch and sugar. It is important to avoid lumps. Then I gradually incorporate vegetable milk. It is vanilla, so if you use natural milk, I advise you to add a little vanilla. The whole becomes yellow because I use cream powder as a starch. You can always add a little turmeric if you want color. To make it easier for me, I make my cream in the microwave by heating it for 30 seconds and mixing it each time until my cream looks like this. It allows me to save a saucepan. It is now necessary to let it completely cool. We can now move on to the almond cream part. We first need margarine, then of course sugar. I mix everything with a fork and once well mixed, I add almond powder. It will be a little more difficult to mix, but take your time, it will be fine. Once this is done, I pour my starch, then the bitter almond aroma, before mixing everything again. Once the almond cream is ready, I can incorporate the pastry cream. It has completely cooled in the fridge, I insist on the fact that it must be cold. I start by energetically untying it with a whip, before adding it to the almond cream, and incorporating everything. We get this wonderful and delicious cream, which I will leave in the fridge while I prepare my pears. To have pears that hold well when cooked, I chose them very firm. Even very firm visibly. I keep them with the skin, and I do not pre-cook them, unlike the Bourdaloupe pie. Once cut in half, I cut them and remove the seeds, before cutting them into thin slices. I took pears because it's the season, but if you are not very pears, I advise you to replace them with a sour fruit, like raspberries, even frozen. The frangipane remains sweet, so it will marry perfectly. My dough is well frozen, and I can assemble my pie while the oven preheats. I start by equalizing the edges of the dough with a knife, I like to do it once frozen so that the dough does not move afterwards. Then I spread my frangipane. I did not put all my frangipane, I advise you not to fill your pie too much, first, so as not to turn it into a Christian stuffing. With what I had left, I made mini pies. If you have rabe, you can cook it in ramekins with fruit for a mini dessert. And it's time to add a bean, but I didn't have any, and I didn't have the courage to ask my neighbors, so I didn't put any, you can judge me. All that remains is to add the pears. There are no rules for this step, I like to spread my slices of pear and go quarter by quarter, because I think it's pretty, but not following a model will make it just as good. Here are the pears, the pie can go in the oven. And here it is, all beautiful once cooked. To avoid a dry-looking look, I immediately brush it with sugar syrup, but you can also use napage. It is not mandatory, but it is very simple to do by mixing the same weight of water and sugar and heating it. I explain everything on the blog. It is now necessary to let it cool completely before tasting it. Besides, if you forgot the bean, nothing prevents you from lifting the pears to slide them underneath. I hope you will like this recipe. I also have more classic galette recipes online. All the recipes are in the link below the video. Don't forget to like, comment and share. See you next week for a new video. So in the meantime, I kiss you and see you soon!