Pear Shortcake Recipe
Discover the pleasure of a delicate, comforting dessert with this pear shortcake, specially designed for one person. A soft, slightly sweet base, topped with melting pears and a light cream, for an explosion of flavors in every bite.
- Prep Time
- 15 minutes
- Cooking Time
- 20 minutes
- Servings
- 1
Ingredients
- 3 eggs
- 90 g sugar
- 90 g flour (ideally Yumé Chikara)
- 1 tablespoon grapeseed oil
- 1 tablespoon whole milk
- Butter for the mould
- Poached pears in yuzu syrup (keep some of the syrup)
- A few drops of yuzu juice - Yuzuya Honten
- 80 g powdered sugar
- 800 grams whipping cream (35% fat)
Directions
- Preheat your oven to 180°C (gas mark 6).
- In a bowl, mix the eggs, sugar and pinch of salt for 5 minutes with a whisk or food processor (if available).
- Sift the flour into the mixture a little at a time, using a Maryse.
- Add the cold butter, cut into small cubes, and sand the mixture with your fingertips until you obtain a fine, grainy texture.
- Gradually stir in the milk to form a smooth, airy paste.
- Shape the dough into a small disk and place in a mould.
- Arrange the pear slices on the pastry.
- Bake for 15 minutes, then reduce the temperature to 155°C for a further 15 minutes, until the shortcake is lightly golden.
- Leave to cool, then cut in half
- Mix the sugar and cream until whipped.
- Assemble by placing the sponge cake, then the cream, and cover with the sliced pears underneath and on top, then sponge cake again and finish with the whipped cream. Decorate as you wish.
