Creamy pear pie with soufflé
8 servings
80 minutes
Creamy pear pie with soufflé is an exquisite creation of French cuisine, embodying tenderness and elegance. Its roots trace back to the traditions of refined European baking, where creamy and fruity notes blend in harmony of taste. The crispy base soaked in creamy aroma serves as the perfect backdrop for juicy pear pieces, highlighting their natural sweetness. The delicate soufflé covering the pie transforms it into a cloud of airy lightness. Vanilla sugar adds a refined warmth to the aroma, creating true culinary poetry. This pie is perfect for evening tea, a romantic dinner, or cozy gatherings with friends. Its light sweetness, creamy softness, and fruity freshness make it an ideal balance of flavors that linger long in memory.
1
Whip sour cream and butter (100 grams) until smooth, combine with flour (170 grams) mixed with baking powder. Knead the dough.
- Butter: 250 g
- Sour cream: 70 g
- Wheat flour: 220 g
- Baking powder: 1 teaspoon
2
Line the bottom of the pan with parchment paper, spread the dough in the pan, forming edges. The size of the pan is 22 cm in diameter.
3
Cut the pears, place them in a dough-lined dish, and you can drizzle with lemon juice. Use firm pears. Pears can be replaced with apples.
- Pears: 450 g
4
Put butter (150 grams), sugar, and vanilla sugar on the heat and stir constantly until boiling. Once it boils, add flour (50 grams) and mix well with a whisk to avoid lumps.
- Butter: 250 g
- Sugar: 150 g
- Vanilla sugar: 15 g
- Wheat flour: 220 g
5
Immediately pour the hot creamy mixture over the pears. Pour in a thin stream to cover the entire pie.
6
Place the pie in a preheated oven at 180ºC for 20–25 minutes. During this time, beat the egg whites with powdered sugar until stiff peaks form (whip for about 7 minutes on high speed, gradually adding the sugar). Lower the oven temperature to 140ºC, remove the pie, spread the whipped egg whites on top, smooth it out and return to the oven until golden brown on top, about another 15 minutes. Once the top is browned, it's ready.
- Egg white: 3 pieces
- Powdered sugar: 3 tablespoons
7
Take the baked pie out of the oven, let it cool in the mold to room temperature, and place it in the refrigerator for a few hours (preferably overnight) to set the filling. If you cut the pie at room temperature, the creamy filling may leak a little.