For 4 people.
|
Ingredients |
Quantity in g. |
Unit |
| Crumble: | ||
| T55 flour |
180 |
|
| Soft butter | 120 | |
| brown sugar | 45 | |
| Cinnamon "MAISON BARTHES" | 8 |
2 tsp |
| Madagascar sea salt "MAISON BARTHES" | 2 |
4 pinches |
| Roasted pears: | – |
– |
| Seasonal pears | – | 6 |
| Brown sugar | 20 | |
| Soft butter | 10 | |
| Salted butter caramel: | – | |
| Liquid cream | 140 | |
| Water | 90 | |
| Cane sugar | 350 | |
| Soft butter | 100 | |
| Madagascar sea salt* "MAISON BARTHES" | 5 | 5 pinches |
| Serving: | – | |
| Sesame seeds | 16 | 4 tsp |
Instructions:
Step 1: Crumble Dough
In a bowl, mix the flour, softened butter, sugar, cinnamon, and fleur de sel until you get a sandy texture.
Let rest in the refrigerator for 1 hour.
Step 2: Roasted Pears
Peel the pears, cut them in half and core them with the tip of a small knife, then cut them into cubes.
Sauté them in a pan with butter and sugar, being careful not to let them stew.
Step 3: Baking
Preheat the oven to 190°C.
Pour the fruit into a gratin dish, then spread the crumble topping over it.
Bake for 25 to 30 minutes.
Step 4: Salted Butter Caramel
In a saucepan, heat the cream and water.
Meanwhile, melt the sugar in several additions until you get a golden caramel.
Remove from heat and deglaze with the hot water and cream (be careful of splashes!).
Mix well and return to low heat until you get a smooth sauce.
Off the heat, add the butter and Madagascar sea salt MAISON BARTHES.
Step 5: Serving
Using a pastry ring, cut out a portion of the still-warm crumble and place it on a plate with a spatula.
Generously coat with salted butter caramel, then sprinkle with sesame seeds.
Tip:
Add a scoop of vanilla ice cream to make this dessert even more indulgent.
