Pear Pie.

Butter Puff Pastry


  • 950 g.
  • Flour W20
  • 500 g.
  • Water
  • 25 g.
  • Salt
  • 100 g.
  • Butter
  • 800 g.
  • Butter
  • 100 g.
  • Flour W200


Make a smooth and extensible dough with flour, water, salt and butter (100g.) and let it rest for 30 minutes in the refrigerator so that it loses toughness. Combine 800g. of butter with 100g. of flour W200, give it square shape and set it aside in the refrigerator so that it acquires consistency. Stretch and fold.

Assembly and finishing

    1.Cut puff pastry slices and prick.

    2.Put halves pears on top of the puff, then bake.

    3.Oven temperature: 190ºC

    4.Baking time: 40 min. aprox.

    5.Once cold, brush the piece with Norjel 60.

Temperatures and baking time are tentative.


Sacher White.

Read more

Nooki Coconut Tartlet.

Read more

Hazelnut Mousse

Read more


Read more

Want to find out more?

Please send us your enquiries through our contact form.