Croissant dough

1kg Flour

150g Sugar

20g salt

10g Vanoise croissant improver

2 eggs

100g milk

30g Vanoise baker's yeast

350g cold water

In the kneading bowl, knead all the ingredients for 5 min at 1st speed and season for 8 min at 2nd speed Point 25 / 30min, spread and freeze Make 3 simple turns with 450 mezij

Almond cream

300 g ground almonds

300g Vanoise icing sugar

300g The Delicious

300 g eggs

50g flour

Whip La Délicieuse with the Vanoise icing sugar and powdered almonds, incorporate the eggs one by one and finish with the flour, keep cool.

Poached pears

Peel the pears and trick in cold water and lemon juice Cook a very light syrup (1 water + 100g sugar + 1/2 lemon) Pass the pears in very cold water

Finish

Roll out the dough on 4mm cut with a cookie cutter and darken the molds Garnish with almond cream and place the pear in the center, sprinkle with slivered almonds and bake 25min at 175 ° out of the oven, cover the pies.