• Serves 8



    For the brioche dough


    • 300 g flour
    • 20 g malt (available in pharmacies)
    • 20 g fresh yeast
    • 60 g milk
    • 2 eggs
    • 175 g softened butter
    • 5 g salt
    • 50 g sugar
    • 1 egg yolk


    For the syrup and the pears


    • 500 g water
    • 300 g sugar
    • 50 g lemon juice
    • 1 cinnamon stick
    • 1 piece of star anise
    • 3 whole cardamom seeds
    • 1 scraped vanilla pod (split and emptied)
    • 4 Williams pears


    For the frangipane


    • 50 g almond paste
    • 100 g double cream
    • 25 g ground almonds
    • 1 egg yolk
    • 20 g pear brandy




    • Some double cream, some spices (cinnamon aniseed, cardamom, vanilla)
    • Red berry juice, pistachio coulis
    • A bunch mint


    Mise en place


    1. For the dough


    Mix the flour with the 2 eggs, the malt, the sugar, the yeast and the salt. Knead in a dough mixer. Add the butter in three portions. Continue to knead until the dough comes off the sides of the bowl and becomes smooth and elastic. Finish off by adding 1 egg yolk. The dough is left to stand for 90 minutes in the refrigerator.
    Roll out the dough finely (2-3 mm) and cut out circles (8-9 cm). Cover with a transparent film and put aside in the refrigerator.

    To poach the pears

    Peel them, cut them in half and empty them with a tea spoon. Prepare a strongly flavoured syrup, add the pear halves and let them cook at low heat for 10 minutes. Take off stove and let the pears cool down in the syrup.


    2.For the frangipane


    Mix all ingredients and set aside to cool.




    Reduce the 4 dl of syrup to ½ dl. Set aside.


    Finishing touch


    1. Preheat the oven to 180 degrees.
    2. Take out the brioche-style pancakes, spread some frangipane and put half a Williams pear on each.
    3. Put these on a baking tray covered with baking parchment. Let them rest for 15 minutes at room temperature allowing the dough to rise slightly. Then put them in the oven for 15 minutes.
    4. When they are out of the oven, glaze them with some of the reduced syrup.




    Put the warm and glazed pancakes in the middle of each plate, garnish them with double cream, some of the red fruit juice and small pieces of pistachio. Add some spices and mint leaves (see photo). You can serve vanilla ice cream with the fruit coulis.


    Wine suggestion: Grains Nobles

Famille Rouvinez