Belén Melamed Coconut Hazelnut so good #24
Pear tart in syrup, coconut sugar, frangipane, and hazelnuts by Belén Melamed
Belén Melamed is a chef who has gathered her passion for pastry and her technical base shaped by years of experience and has given them a new boost with the latest techniques and trends she has discovered in Europe. Modernity, creative freedom but always with one foot touching tradition, touching the classics. A good example of this philosophy is this pear tart.
Belen Melamed herself explains it to us:
“I have been preparing this pear tart for many years. My family loves it. It is very simple but it is delicious, for me it is much better than many supposedly modern desserts today. As for the combination of flavors , I believe that if there are too many elements in a dessert, the head cannot understand it. So I usually try not to exceed three elaborations.”
Photographs by Pablo Baracat
Pears in syrup, coconut sugar, frangipane, and hazelnuts
Hazelnut short pastry
- 125 g butter
- 45 g powdered sugar
- 20 g glucose
- 35 g egg yolks
- 190 g all-purpose flour
- 20 g sosa maltodextrin
- 40 g hazelnut powder
- 1 g sea salt
- q.s. vanilla extract
Cream the butter with the powdered sugar, glucose and vanilla. Add the yolks and finally the dry ingredients. Integrate all the ingredients without kneading. Stretch to 3 mm thick between flexible acetate. Place in cold and cover a rectangular frame measuring 28×8 cm and 3.5 in height. Precook at 160ºC for 10 minutes and remove.
Frangipane
- 65 g almond powder
- 65 g eggs
- 65 g butter
- 65 g coconut sugar
- 25 g cream
Grind the dry ingredients with the eggs forming a dough and then add the butter and the melted cream at 40ºC.
Pears in coconut sugar syrup
- 400 g water
- 400 g coconut sugar
- 1 vanilla bean
- 3 pears
Peel and core the pears, set aside. Make the syrup with equal parts of water and sugar. Flavor with the vanilla and incorporate the pears, cook over medium heat until tender. Let them cool.
Assembly
Cut the pears into quarters, cover half of the pre-cooked dough with the frangipane and arrange the pears. Take back to a 160ºC oven for approximately 25 minutes or until the surface is browned. Finish with powdered sugar and toasted hazelnuts.
Discover these creations by Belén Melamed in sogood #24
