1. Roll out the pie dough to a thickness of 2.5mm. Make the pie bottom into shape (see pie bottom crispy dough), put it on a baking pan covered with a silicone bakeware mat and punch holes
2. Take 200 grams of almond cream filling (see almond cream filling for the recipe), add cocoa powder and mix. Put into a piping bag and squeeze 80 grams with a round piping nozzle (small size is 13 grams)
3. Squeeze 170 grams of original almond cream filling on 2 (25 grams for small size)
4. Squeeze into a whirlpool shape from outside to inside
5. Remove the syrup from the cooked canned pears, take six pears cut in half and cut into 6mm slices. Preheat the oven, upper heat 175°C, lower heat 200°C
6. Place them on top of 3 as they are, and put three pears on top of each pie. To make small pear pie, cut two pieces of pears into cubes.
7. Spread the cocoa-flavored almond cream filling with your fingertips on the gaps between the pears. Small pear pie does not need to do this process
8. Bake in the preheated oven
9. Brush the pear liqueur on the pear while it is hot
10. Excess alcohol can be volatilized when warm, leaving only the aroma of the wine
11. After cooling, use a fire iron to slightly brown the pears. Spread the cooked apricot jam
12. Pike in the trumpet roasted it with a flamethrower to brown it, and then brushed it with jam. Finally, sift with 11 powdered sugar and garnish
Tips:1. After removing the juice from the pears in syrup, boil them in 500 g of water + 200 g of white sugar for 5 minutes and then cool;
2. Canned pears in syrup can be replaced with fresh pears, which also need to be boiled and cooled.
