At Entrée in Olomouc, they love to play with our products. We’re truly happy and grateful for it. Thanks to them, wonderful creations like this pear frgál with caramel miso by head pastry chef Bára Boháčková come to life.
Let yourself be inspired — or try it right away. You won’t regret it!
Frgál
Dough:
- 250 g plain flour
- 40 g icing sugar
- 20 g egg yolk
- 20 g fresh yeast
- 125 g milk
- 63 g butter
- 25 g oil
- a pinch of salt
- 1 tsp rum aroma
For brushing:
- 1 egg
- 20 ml milk
After baking:
- 25 ml rum
- 50 ml milk
- 25 g sugar
Method:
- Mix warmed milk with yeast and a pinch of sugar.
- Add the remaining ingredients and combine.
- Let rise for approx. 20 minutes.
Pear Purée
Ingredients:
- 3 pears / 200 g dried pears
- 100 g granulated sugar
- 100 ml water
- 5 g cinnamon
- 5 g star anise
- 45 g caramel miso
- 30 g walnuts
- lemon juice to taste
Method:
- Peel and grate the pears.
- Add all remaining ingredients except the miso.
- Cook until soft, remove spices, and blend into a purée.
- Finally, stir in the caramel miso.
Crumble
Ingredients:
- 50 g coarse flour
- 50 g granulated sugar
- 30 g butter
- 15 g caramel miso
Method:
Mix coarse flour with sugar, add softened butter and caramel miso, and work into a crumble.
Finishing
- Spread the risen dough onto a round baking tray and brush with beaten egg mixed with milk.
- Evenly spread the pear purée over the dough.
- Sprinkle with walnuts and crumble.
- Bake for approx. 10–15 minutes at 180 °C.
- After baking, brush the edges with a mixture of rum, sugar, and milk.
Then simply let cool, slice, and…
Enjoy!
