Seckel Pears And Pate Feuilletee

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Cannelle et Vanille


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400 g unsalted butter, room temperature

600 g all purpose flour

185 g water

2 tsp salt

1/4 tsp white vinegar

115 g butter, melted and cooled

100 g butter, room temperature

100 g sugar

1 x egg

10 g flour

50 g almond flour

50 g hazelnut flour

Dark rum, to taste (splash)

200 g sugar

400 g water

1/2 x vanilla bean

10 x seckel pears

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