Paul Hollywood’s pear pies posed a tough challenge for the bakers. The pears are poached then wrapped in strips of pastry. If the pastry is too thick or thin, it won’t bake all the way through. If wrapped when the pears are too hot, the pastry can slip down.
I’m going to be a bit nit-picky. I dislike cooking with lard and shortening. Rough puff can be made with purely butter so I’ll be using Erin McDowell’s recipe instead of Paul Hollywood’s. The rest of the recipe will be his.
- Rough Puff
I have to admit I was pleased when I first saw some lamination before the folds. I went through four folds (like Paul Hollywood’s recipe). The lamination wasn’t as obvious after multiple folds.
2. The Pears
For the sake of social distancing I ordered my groceries online. One pear wouldn’t sit up straight, one was a little mushy on top, and one barely had a stem. I poached the pears in the syrup, turning them every so often to evenly soak. I had difficulty maintaining a good boil if I turned down the heat at all. They were still a bit firm, which I assumed was probably good since they are still going to be baked. Unfortunately this made the removal of the core a bit tricky.
3. The Syrup
After removing the pears, I kept boiling the syrup to thicken it. I realized it wasn’t really clear when to remove the cinnamon sticks, so I left them in.
4. The Wrap
Okay I will admit that I did not measure the puff pastry like the instructions said. I tried but it was just irritating. I managed roughly even strips and they wrapped nicely.
5. The Bake
The pears baked nicely. More importantly, the pastry didn’t slide down during the bake!!I was worried the puff pastry was underdone because the color was fairly light. I should have been less haphazard with my egg wash.
The Final Result
I MADE PUFF PASTRY (and it didn’t suck)!!!!!!! The pears were cooked nicely and the pastry was cooked all the way through. I was only disappointed that I could only really taste the syrup at the top of the pear (until I poured the syrup over the top of a pear- yum).
I have to say that I have a better appreciation for the challenge. It took me several hours just to make the rough puff. The bakers only had two hours! Plus, they were cooking outside. How do you keep butter cold in an outside tent?!