Sebastian used my tried and tested recipe, but Blaise wanted to have a go at the Raymond Blanc version, featured on his Christmas special, which contains caramelised pears.
The almond fillings were quite similar - one contained a little more ground almond, the other an additional egg white - they both contained quite a lot of booze: Amaretto.Blaise's pears were gently fried in butter and sugar till soft and golden brown, but not completely cooked through.
Once the rounds of pastry were rolled, the biggest challenge was to encase the fillings without any leaking out. For the Blanc recipe, the pears are placed on a layer of the filling and then covered with a second layer.
We patched any holes up with spare bits of pastry and hoped for the best.We used 2 small glass pebbles for the charms.
After a period in the fridge to cool, we cooked Blaise's first (which didn't leak at all)
And then Sebastian's (which leaked a lot!).
The results, however, speak for themselves. Two very delicious pies.
Final verdict: the addition of the caramelised pears ensured that the filling was really moist, so this will be the recipe we use from now on.
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| Blaise's Galette with pears |
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| Sebastian's |
And Seb got both the charms, so he is doubly King for the year !
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