Galette des Rois with caramel pears and Madagascar vanilla Beurre Bordier

To make the caramelized pears: Peel, core and cube the pears. Heat 40g of Bordier Butter with Madagascar Vanilla, then cook the pears until semi-firm and semi-melting. Remove excess juice with a skimmer. Mix the pears with 2 tablespoons of Bordier Butter Liquid Caramel and a good grating of tonka bean. Mix and set aside.

To make the almond cream: Melt 125g of Beurre Bordier à la Vanille de Madagascar in a microwave or bain-marie. Mix sugar, almond powder, flour, fleur de sel and melted butter. Add the beaten eggs and mix with a spoon (not a whisk, to avoid incorporating air). Pipe the mixture into a pastry bag. Set aside in a cool place for at least 30 min to allow the filling to set a little, so that it doesn’t run when baked.

For the dressing: Preheat oven to 180°C fan-assisted. Unroll a first disk of puff pastry, leaving the parchment paper behind. Using a piping bag, pipe the almond cream from the center of the circle into a fairly thick snail, leaving a 3 cm border. Place the pears in the center of the cream. Don’t forget the bean. Cover with the second puff pastry. Press lightly with your finger on the area around the filling so that the doughs adhere together. Brush the galette with the egg yolk and cream mixture. Tickle the edges, taking care to make a small hole in the center. Bake for 20 to 25 minutes at fan-assisted heat, until golden-brown. Cool slightly on a wire rack and serve warm.