Richard Bertinet served up a delicious Pear Bourdaloue with Almond Cream on James Martin’s Saturday Morning.
The ingredients for the pastry: 350g flour, 125g butter, 125g sugar, 2 eggs plus one yolk and Pinch of salt.
Poached Pears: Use a tin of pears.
For the Almond Cream: 250g unsalted butter, 250g caster sugar, 250g ground almonds, 50g flour, 3 eggs and 2 tbsp Poire William liqueur or rum, or equivalent.
See recipes by Richard in his book titled: Patisserie Maison: The step-by-step guide to simple sweet pastries for the home baker available from Amazon now.
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