Milk Pastry Dough: 1 1/4 cups all-purpose flour
1/4 teaspoon active dry yeast
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
4 tablespoons cold water
Filling: 6 pears, peeled and sliced
3 tablespoons lemon juice
1/3 cup corn syrup
1/2 teaspoon ground ginger
2 tablespoons all-purpose flour
Cream Topping: 1/3 cup unsalted butter, softened
1/2 cup confectioners' sugar
1/2 cup all-purpose flour
Milk Pastry Dough: 1 1/4 cups all-purpose flour
1/4 teaspoon active dry yeast
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
4 tablespoons cold water
Filling: 6 pears, peeled and sliced
3 tablespoons lemon juice
1/3 cup corn syrup
1/2 teaspoon ground ginger
2 tablespoons all-purpose flour
Cream Topping: 1/3 cup unsalted butter, softened
1/2 cup confectioners' sugar
1/2 cup all-purpose flour
To make the dough, whisk together the flour, yeast, and salt
Cut the softened butter into small pieces and add to the dry ingredients
Mix until a shaggy mass forms
Mix in enough cold water to form a cohesive dough
Let rest for 30 minutes in the refrigerator
Preheat oven to moderate temperature
Line the bottom and sides of a baking dish with parchment paper
To make the filling, peel the pears, remove the seeds, and slice into thin pieces
Combine the remaining ingredients and mix well
To make the cream topping, beat the softened butter and confectioners' sugar together until creamy
Add flour and mix until combined
Cover the filling with this cream and bake for approximately 45 minutes or until the pears are tender.
