Pear Pavlova, almonds and salted butter caramel
Poires, amandes et œufs, voici les ingrédients qu’il fallait utiliser et mettre en avant pour le troisième volet du Défi de Cyril (Lignac bien sûr !). J’ai donc craqué pour une pavlova poire (oui je suis faible, it's my favorite dessert !) avec une chantilly à l’amande amère et du salted butter caramel, tout ça aux couleurs de l’automne. Tout ce que je peux dire, c’est que c’est la pavlova la plus gourmande que j’ai fait à ce jour et je dois dire que l’association de la poire et de l’amande est certes une association attendue mais néanmoins parfaite ! Cette pavlova est pour 6 people but I must say that we tasted it as a couple but not in one go, we made the pleasure last !!!
If I convinced you (and I hope so !), I invite you to come vote right here for my recipe (merci, thank you and thank you again !!!).
- 6 pears
- 80 key of water
- 150 g cane sugar
- 1 vanilla pod
- 50 g roasted flaked almonds
- FOR THE PAVLOVA
- 3 egg whites
- 90 grams of sugar
- 90 g icing sugar
- 1 pinch of salt
- FOR THE WHIPPED CREAM
- 25 whipping cream
- 10 g icing sugar
- 4 drops of bitter almond extract
- FOR THE CARAMEL
- 50 grams of sugar
- 5 whipping cream
- 15 g salted butter
- 1 g fleur de sel
- Prepare the pears, To do this, split the vanilla pods lengthwise and scrape out the seeds..
- In a pot, heat the water, sugar and vanilla. Peel the pears then put them in the syrup and cook over medium heat for 30-40 minutes. Reserve the pears out of the syrup.
- Prepare the caramel by heating the sugar in a saucepan. In parallel, boil the cream then add it off the heat to the caramel when it has reached a golden color and stir with a whisk. Finish by incorporating the butter and fleur de sel.. Book.
- Preheat the oven to 90°.
- For the pavlova, beat the egg whites with a pinch of salt then add the powdered sugar three times while continuing to whisk. Then add the icing sugar and stir with a spatula. Put the meringue in a piping bag. Pipe the pavlova by first forming a thick circle then form the edges going up with the piping bag.
- Bake 1 hour 15 minutes.
- Make the whipped cream by whipping the very cold whipping cream then incorporating the sugar and the bitter almond while continuing to whisk so that it is very firm.. Put it in a piping bag.
- Assemble the pavlova by piping the whipped cream into balls in the center of the meringue then place the pears on top. Finally pour the caramel over the pears and add the flaked almonds.
Emilie
CookieM
5.11.15A Pavlova adorned with autumnal colors : very beautiful. I will vote of course !
Tasted at 2 ?! do you see that 😉
Emilie
8.11.15Ahah yes we are a little bunch of foodies !!! thank you miss 😉
Audrey
5.11.15She is superb!!! Like all your pavlovas at the same time! I voted 🙂
Emilie
8.11.15Thank you very much Audrey, it’s adorable 😉
Marion
5.11.15Meringue is not my thing, but I find the idea original, the very delicious result (crisp :D) and the challenge met with flying colors !
Emilie
8.11.15Thank you very much Marion 😉
Adeline
5.11.15Gorgeous !
Emilie
8.11.15Thank you Adeline !
ptitecuisinedepauline
5.11.15A terribly delicious dessert!
Emilie
8.11.15Oh yeah !!!
Sabine
5.11.15I really want this pavlova, I'm a fan!!
Emilie
8.11.15Thank you Sabine 😉
Cecilecooks
6.11.15Voted !!
Bravo for your pavlova, she is very pretty and very greedy.
Emilie
8.11.15Thank you Cécile for your vote 😉
Melina & Chocolat
6.11.15Wow in addition to being pretty, she is extremely greedy !! I want some, I want some !
Emilie
8.11.15Hiiii thank you !!!
Chestnut
6.11.15Worry, gluttony when you hold us ! I'm drooling, I can't even explain how much ^^ Superb !
Emilie
8.11.15Ahah yes !!! I confirm to you, I didn’t last long before eating a slice 😉
Leah
6.11.15Ohlala, how beautiful your pavlova is !! And more, I am in love with your photos !!! ♥♥♥
In addition, I love this dessert, but with pears and caramel, it must be to die for…
Emilie
8.11.15thank you so much my beautiful, It’s true that this pavlova is a bit cracking 😉
Nina
6.11.15Raaah no but I'm lost for words it's so BEAUTIFUL and it looks so GOOD, petard! When I saw your photo of pears on Insta I thought they were belle-Hélène pears (Yum!) but in fact it is 1000 times better (or 1000 times worse, if we look at it from a caloric point of view 😉 I voted for you and I would vote 1000 times if I could because not only is your dessert absolutely magnificent, super sophisticated but also very simple to make compared to other challenge recipes and that, it speaks to me, so much so that I think I'm going to try this recipe for my darling's birthday cake! Not being a pastry pro, I find these superb recipes which require 125 ingredients, 5h12 of preparation and sick techniques. I leave that to someone whose job it is! Bon, after each his own passion eh 😉
Emilie
8.11.15Oh thank you very much Nina for this comment full of love 😉 I am delighted to make others want to bake, you know less either I'm not a complicated pastry maker, it quickly annoys me !!!
Clementine
8.11.15I loved the summer version with red fruits, here is a good solution to eat it too this winter ^^
Emilie
8.11.15Oh yes, there is no season for pavlova 😉
Coco
9.11.15It’s so beautiful and it looks so delicious.!
Emilie
15.12.15So I confirm that for the sake of delicacy !!!
Zévelyne
14.11.15A word : GORGEOUS !
Emilie
15.12.15<3 <3 <3
Emilie
23.11.15It looks good !
Emilie
15.12.15Thanks my beauty, yes we had a great time !
Perrine
26.11.15It's really very appetizing, it changes!
Emilie
15.12.15Thank you very much Perrine !
Benedict
2.1.16Superb photo and perfect recipe (tested for New Year's Eve), I am reconciled with meringue! Thank you so much !!!
Emilie
14.1.16Ah cool, I am delighted to make new meringue fans 😉
Valérie ILoveCakes
18.1.16This pavlova is very pretty., your pears are beautiful !
Emilie
28.2.16Thank you my beautiful 😉
Carlotta
19.1.16♥ Great blog, Very nice recipes and photos ♥
Emilie
28.2.16Thank you Carlotta <3
Maddy
21.6.16I love pears, so here too it really makes me want ! I'm salivating ! lol 🙂