MINI PEAR & CHOCOLATE KING'S CAKE
You can't go wrong with this gourmet combination!
Portions 8 people
Print Recipe
Équipements
- Bean
Ingredients
- 2 puff pastry homemade or store-bought
- 125 g almond powder
- 80 g of butter
- 60 g of sugar
- 1 tablespoon of flour
- 1 egg slightly beaten
- 1 pear cut into small cubes
- 40 g dark chocolate cut into nuggets
For the gilding
- 1 egg yolk
- 1 teaspoon of milk
Instructions
- Roll out your puff pastry to a height of about 2 mm, and form 16 squares of about 10 cm. Set aside in the refrigerator until you are ready to prepare the cake.
- Work the butter with a fork. Add the egg and mix well.
- Mix in the flour and sugar. Then add the almond powder and mix until you have a smooth paste.
- Place 8 pieces of dough on a parchment paper-lined baking sheet. Spread the filling evenly over the surface of each pastry square, leaving a border of about 1 cm.
- Place the bean in the filling of one of the cakes.
- Moisten the edges of the dough with a very small amount of water, then place the remaining dough squares on top. Seal the dough by pressing your fingers on the edge.
- Put the patties in the refrigerator for 30 minutes.
- Preheat oven to 200°C (400°F).
- Take out the mini patties. Brown them with the egg yolk mixed with the milk. Make a small hole in the center of each cake. Using a sharp knife, make the decoration of your choice on the top of the cake (you have to make cuts but be careful to avoid cutting the dough).
- Bake for about 30 minutes, until the mini patties are golden brown.