500g All Purpose Flour
72g Granulated sugar
25g Baking powder
7.5g Baking soda
176g Unsalted butter
90g Whole eggs
100g Guittard 31% Crème Francaise
100g Toasted walnut pieces
100g Dried pears (diced)
1440g TOTAL WEIGHT
Whole egg (1)
Egg yolks (3)
Heavy cream splash
1. Sift all dry ingredients.
2.Cut butter into dry mixture creating a coarse meal.
3.Whisk all liquids together and add to above mixture.
4.Mix until dough just comes together.
5.Add the chocolate, walnuts and pears.
6.Divide into 3 equal pieces. About 475 gr. each
7.Press into a 6 inch cake ring.
8.Remove ring and cut into 8 wedges.
9.Egg wash tops and sprinkle with turbinado sugar.
10.Bake at 182°C / 360°F about 15 minutes.