Recipe: Pear Pudding Cream Pie step by step with pictures | Handy.Recipes

Pear Pudding Cream Pie

Cooked Pear Pudding Cream Cake

Nutritional Value

The recipe is from a Polish cooking site, with slight changes, thanks to the author Joannakucharecka. You can make this cake without any cream, but it is in combination with cream that the taste of the pastry is inexpressible! Juicy pear pieces, chocolate pastry, vanilla pudding cream and pistachios... Delicious!

Author of the recipe

Ingredients for pear pudding cream pie:

  • Pear - 650 g
  • Lemon juice - 2 tablespoon
  • Butter (for dough) - 190 g
  • Sugar (into batter - 185 g; into cream - 60 g) - 245 g
  • Salt (in dough) - 1 pinch.
  • Rum (a few drops in batter)
  • Chicken egg (in the dough) - 3 pcs
  • Wheat flour / Flour (for dough) - 190 g
  • Dough leavening agent (into the dough) - 1.5 teaspoon
  • Cocoa powder (in the batter) - 30 g
  • Milk (for dough - 60 ml; for soaking gelatin - 50 ml; for cream - 430 ml) - 540 ml
  • Gelatin (into the cream) - 7.5 g
  • Vanilla pudding (in cream) - 1 sachet.
  • Cream (30-36% of fat, into cream) - 200 ml
  • Vegetable oil (for greasing the baking forms) - 1 tablespoon
  • Dark Chocolate (for decoration) - 50 g
  • Pistachios (for decoration) - 30 g

How to cook pear pudding cream pie step by step with photos

Wash and peel the pears, core and cut lengthwise into 8 pieces.

Drizzle the pears with lemon juice.

Make the pie dough. Beat softened butter, sugar, salt and rum with a mixer.

Add one egg to the butter mixture, beating it for about a minute at a time.

Sift flour with cocoa powder and baking powder.

Add flour and milk to butter mixture, mix gently with a spoon.

To bake the cake, I use a 23x23 cm square cake tin. Grease the cake pan with oil. Spread half of the pastry in the bottom of the square, and place pear slices on the pastry.

Spoon remaining dough on top of pears, smoothing out the surface.

Bake the cake in a preheated 180 degrees oven for about 40-45 minutes. Cool the cake without taking it out of the mold.

To make the cream, I used leaf gelatin, but you can also use powdered gelatin. Soak the gelatin in 50 ml of cold boiled milk.

In a bowl, measure 10 tablespoons of the milk you need for the cream.

Mix the milk and the contents of the vanilla pudding mix. Add sugar (60 g) to the remaining cream milk and bring to the boil on the stove.

Add boiling milk to the pudding with a little milk, mix well, again heat the mass on the stove, bring it to the boil.

If you are using leaf gelatin, just add it to the pudding and mix well. And if you're using powdered gelatin, heat the gelatin with the milk until it dissolves (don't bring it to a boil!), strain and add to the pudding. Place the pan with the pudding in a bowl of cold water to cool as quickly as possible, stirring occasionally.

Whip the well-chilled cream (I put it in the freezer for 20-30 minutes) with a mixer.

Add the cream to the chilled pudding.

Gently mix the pudding cream with a spoon.

Spoon the pudding cream onto the cooled cake.

Smooth out the cream with a spoon, then put in the cake pan in the fridge for 2 hours.

Dissolve dark chocolate in water bath, spread thin lines on the pie surface.

Use a knife to chop the pistachios.

Sprinkle the pie with the chopped pistachios. Gently run a knife around the edges of the pie, then take it out of the cake tin. Enjoy Enjoy!

Nutritional Value:

Whole Dish:
5140 Calories
88.7 g
297.2 g
540.7 g
215.1 Calories
3.7 g
12.4 g
22.6 g

Salt, Flour, Wheat Flour, Lemon Juice, Sugar, Butter, Eggs, Milk, Cream, Cocoa Powder, Baking powder, Pear, Vegetable Butter, Chocolate, Gelatin, Dark Chocolate, Cake, Pistachios, Cakes, Rum, Vanilla pudding, Fudge

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