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"What a delight it was to be with you. It was only our second experience with a BandB. Your hospitality, the furnishings, were so charming – far exceeds a hotel or motel. The Norman Rockwell collection makes me so nostalgic!" - Cliff & Marion Schiffer, New York, USA
Pear Pie
March 16, 2014 - Recipes
BRUNCH GLORIOUS BRUNCH
This is another recipe I learned at the Cordon Bleu Cooking School. We knew this would never go on the McGee's Inn breakfast menu, but that doesn't mean we can't enjoy it ourselves.
PEAR PIE WITH CARAMEL FLAN
* Butter pan and leave in fridge
* 1 pc miniature pear
Shortcrust 370 degrees 50 minutes
* 150 gr butter (very soft - soften butter in bain marie but don’t melt)
* Cream with 95 grams icing sugar
* Pinch of salt
* 30 grams almond powder
* Add almond powder to flour
* 250 grams flour
Beat
* 1 egg
* vanilla
* Add to flour
Work pastry
Let rest a minimum of 1 hour to overnight (softer dough)
Roll dough over rolling pin - rest again ½ hour
Put beans on parchment onto dough to prevent the crust from shrinking while cooking
Cook at 350 degrees for 15 minutes
* 500 grams pears - drain 9 half pears
Custard
* 75 grams sugar for caramel (little bit of water)
* 125 ml cream
* 125 grams milk
Mix milk and cream together
Add eggs
Whisk - add sugar, cornstarch add melted butter - strain
* 25 grams butter (melted)
* 1.5 eggs
* 15 grams sugar
* 25 grams cornstarch
* Vanilla
Put pan in oven so it is hot when pie goes in
Drizzle caramel over pear
*fresh pears = cook in pan with butter and then put caramel in pan (caramel cooked in separate pan)
Pour custard over - bake 15-20 minutes
Embellish with chocolate shavings and icing sugar
A course at the Cordon Bleu Cooking School is a wonderful adventure. They offer week long courses in cakes, sauces and lots more.
Take the course and stay at McGee's Inn and you are only a short walk to the School.