PREPARATION

Prepare the pastry cream recipe in the link.

Prepare the dough according to the recipe in the link. After the rising process roll it out to 2,5 mm thin and let him rest 10 minutes in the freezer.

In meanwhile, mix the vanilla cream with the almond powder, chocolate drops and the pear pieces (keep a few pieces of pear separately).

Cut out of the dough circles of 9 cm diameter. Spread the half of them with beaten egg and bring the filling. Cover with a second circle and press the sides.

Place them on a greased baking sheet, brush with beaten egg and add some pieces of pear on. Let them rise for 60 minutes and then bake at 220°C for 12 minutes.

Let cool, spread them with jelly or jam and add a few drops of chocolate.