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Before starting this Brik Pastry Purses with Caramelized Pears recipe, make sure you have organised all the necessary ingredients.
Drain the pears. Place on a paper towel to get rid of as much syrup as possible.
Cut the pears into large pieces.
Brown the pears in a non-stick frying pan with a knob of butter.
Add one sachet of vanilla sugar...
... and a few pinches of ground cinnamon (according to the desired intensity).
Slow cook the pears over medium for about 20 minutes. Make sure the pears do not caramelize too much.
Add the confiture de lait...
... to the hot pears.
Combine gently until all the pears are steeped in milk jam.
Place the brik pastry sheets on the kitchen worktop.
Using a brush, glaze the pastry sheets on both sides.
In the centre of each sheet, arrange a few pieces of caramelized pears. The preparation should make 8 crêpes (2 per person).
Gather the edges of the pastry sheets up.
Make folds in the edges and insert a wooden pick (length 8cm).
Place the brik purses on a non-stick baking sheet.
Preheat the oven to 180°C (gas 4) and bake for about 10 minutes.
When golden, remove from oven and serve immediately. This dessert can be served with a speculoos ice cream, for a hot/cold effect.
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