It is patisserie week in the GBBO and we a have glut of pears from my housemate’s granddad. A quick search for ‘patisserie with pears’ comes up with this recipe by past contestant Richard Burr. The only change I made was to add 1 tsp ground cinnamon and 1/2 tsp ground ginger to the pear mixture for some autumnal spice.
It is a long process from beginning to end due to the fact that the pastry has to be left to rest, cool or rise a number of times, but I kept myself busy between steps by doing other things (ok, watching Food Network).
I am guessing that the pastry could be prepared and kept in the fridge over night if you wanted to treat yourself – or someone special – to fresh patisserie for breakfast.