It worked! I am so, so pleased! 🙂 My second foray into making French patisserie (as taught by the wonderful Claire Clark when she was a teacher at Le Cordon Bleu) but egg and dairy-free, has turned out really well. Do try this recipe, it isn’t hard, and to me the combination of pear and almond is utterly divine. A Jalousie can also be made with apples, groseilles/small plums or peaches. I think I might try plum next time!
This is perfect either as a pudding (perhaps with ice cream), alone with a cup of tea/coffee, or just to impress your friends.
Jalousie aux Poires (dairy-free, egg-free, sesame-free, peanut-free, soya-free, vegetarian and vegan)
makes one jalousie, perhaps 8-10 slices
- 1 pack of ready made puff pastry
- 1 tin of pears, drained well
- 60g dairy-free spread
- 1/2 cup caster sugar
- 1 1/4 cups ground almonds
- 3 tbsps cornflour
- pinch of salt
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 tbsps oat milk
- oat milk for brushing
- 2 tbsps icing sugar mixed with water to form a thin icing.
– Roll out the pastry to approx 1/8th inch thick (very thin!)
– Cut one strip about 10 cm wide and place on a baking sheet lined with parchment
– Cut another strip 20 cm wide and fold into four. Also place on the baking sheet. Rest in the fridge.
– Meanwhile, make the frangipane.
– Rub or pulse the spread into the sugar, ground almonds, cornflour, salt and essences. It should be dryish and crumbly.
– Add the oat milk and combine to make a stiff paste.
– Preheat the oven to 200 degrees Centigrade/Gas mark 6
– Remove the pastry from the fridge. Spread a thick band of frangipane down the middle of the thin strip.
– Place a line of pears on top.
– With the other strip, fold in half length-ways and make slits 2/3rds of the way down from the folded edge.
– Brush the edges of the thin strip with oat milk. Lay the thicker strip over the top (carefully!). Press down the edges. Then seal the edges with a fork dipped in flour.
– Brush the entire pastry with oat milk and rest in the fridge for 10 minutes. can freeze at this stage.
– Bake for about 30 minutes until the pastry is golden.
– Cool.
– Once cool brush with nappage (thinned apricot jam – I didn’t have any!) and then the thin icing.
– Cut into even slices with a serrated knife.
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