How to Make Pie Crust and Pear and Almond Cream Bourdaloue Pie
I Am So Excited To Share This Recipe For Flaky Pie Crust And Pear Almond Cream Bourdaloue Pie. Chef Monique Chan Is In My Kitchen Today And Teaching Us All How To Make The Best Pie Ever!
It’s Friday and I am back in the kitchen. My good friend Chef Monique Chan is here. Monique is here and she is teaching us how to make homemade pie crust and a Pear Almond Cream Pie. This fabulous dessert is also known as a Bourdaloue Pie Tart, which is the street name of the Paris bakery where this Pear Almond Cream Tart was created. I love that!
Before we get started, I wanted to share a bit about Monique. Since graduating as valedictorian of her pastry school in Paris, Monique has ceaselessly pursued excellence, working in renowned bakeries (Dominique Ansel Bakery), five-star hotels (Le Bristol Paris) and multiple Michelin starred restaurants (Epicure, The French Laundry). These achievements culminated in her role as Executive Pastry Chef of gastronomic restaurant Écriture in Hong Kong, which received two Michelin stars in a record-breaking seven months after opening.
I learned so much today as I now know I have been making pie crust the wrong way. Forever.
Monique used chilled ingredients for the pie crust such as chilled butter and iced water.
But what surprised me the most were the large portions of butter she used in the dough.
She rolled the dough out with the large pieces of butter and then folded it into thirds and rolled it again. This creates a much flakier crust.
Once it is folded and lightly rolled, it should look like this.
Although we used a square tart pan, this pie crust works perfectly for a one or two crust pie.
The entire experience is on my IGTV on my Instagram here. You really should watch the video as Monique shares so many great tips that I would hate for you to miss!
Yield: 12 servings
Flaky Pie Crust
This flaky pie crust is the best. The larger portions of butter are what make this crust so flaky and delicious,
Prep Time20 minutes
Cook Time40 minutes
Additional Time30 minutes
Total Time1 hour30 minutes
2 cups (260 g) all-purpose flour
1 tablespoon (15 g) sugar
3/4 teaspoon salt
1 cup (230 g) chilled butter
1/2 cup (120 g) water (with 2-3 cubes of ice in measuring cup)
Preheat oven at 350 degrees.
Combine flour, sugar, and salt in a mixing bowl with a spatula.
Cut butter into small squares. Add to flour mixture.
Combine the mixture with your hands until the butter pieces are fully covered with flour and are about the size of a cranberry.
Add the water a few tablespoons at a time and mix with a spatula. Keep adding the water until when you grab a handful of dough, and it sticks together. You may even need to add some additional water.
Form dough into two even balls and flatten into a square and wrap in plastic.
Chill dough at least one hour in the refrigerator, up to 1 day. Freeze if not used before then.
Roll the square of dough, keeping the same width, until the length is 3 x as long as the original square.
Fold the dough in thirds, as you would fold a letter to fit into an envelope [see video for more detail].
Place dough in pan and press into sides.
Cut the overlapping dough edges with a knife.
Prepare the top crust the same way.
Fill with pie filling. Bake 40 minutes at 350 degrees, or until a knife inserted comes out clean.
For the Pear Almont Tart, watch the video to see how to prepare the top crust.
This recipe was created by BraveTart and adapted by Monique Chan.
The Almond Cream is a fairly simple recipe and consists of eggs, almond flour, sugar, butter and salt.
Yield: 12 servings
Pear and Almond Cream Bourdaloue Pie
Prep Time30 minutes
Cook Time40 minutes
Additional Time10 minutes
Total Time1 hour20 minutes
Flaky Pie Crust
4 red pears
9 tablespoons butter (125g)
1 1/3 (125 g) cup almond flour
5/8 cup (125 g) sugar
2 eggs (100 - 120 g)
pinch of kosher salt
scant tablespoon of rum (12 g), optional
1 egg for egg wash
Cream the butter until softened, about one minute in a stand mixer.
Add flour and sugar. Mix a few minutes until combined.
Add one egg and mix about five minutes until well mixed.
And the second egg and mix an additional five minutes.
Add salt and mix.
Chill in the refrigerator for about twenty minutes.
Once chilled, fill the crust pan with almond cream, about half full.
Cut the pears into halves, cutting around the core. Slice the pear halves into 1/4" slices.
Place the pear slices on top of the almond cream, in a decorative way. See the video for suggestions.
Bake in 350 degree oven for ~ 35 minutes, or until a knife inserted in the almond cream comes out clean.
Cut or make a decorative pattern with the top crust. Once finished, brush with egg wash and sprinkle with turbinado sugar, if desired.
Bake the top crust separately on parchment or a Silpat, for ~ 30 minutes in a 300-degree oven until light golden brown. [Tip: bake crust from frozen, if possible, to help keep the shape and decorative pattern.]
Place crust on top and decorate with edible luster dust.
You can use any type of pear for this recipe. Monique choose red pears as they added some fun color to the top of the dessert.
The pears are sliced in half (around the core) and then sliced in 1/4″ slices.
Arrange the pears on top of the almond cream in a decorative way.
This looks incredible.
Monique chose to bake the top crust separately. The cooked Pear Almond pie looks so good. I think you could serve it like this if you wanted.
To make the top crust, Monique cut an art deco pattern into the crust with an exacto knife.
YOu could do the same, or use cookie cutters, or use a stencil if you want.
This crust design is simply incredible.
I can’t believe this!
For the last step, use one egg to wash the top crust. Then sprinkle with Turbinado sugar for an extra shine.
T?he top crust was cooked for 20 minutes in a 300 degree oven. Monique added some edible lustre dust.
Look at the end result! This is absolutely amazing.