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A beloved Parisian bakery classic, named for the street where it was first created in the nineteenth century. We begin with a crisp, buttery pâte sucrée shell, filled with a rich almond frangipane. Into it we nestle tender poached pears, sliced and fanned so each one keeps its graceful shape. As it bakes, the frangipane rises gently around the fruit, turning golden and slightly crisp on top while staying soft and fragrant within. A finishing glaze and a scatter of toasted sliced almonds complete it.
Every bite brings together delicate pear, nutty almond, and a tender, buttery crust. It is warm, refined, and quietly indulgent, the perfect companion to a long Thanksgiving table and a cup of coffee at the end of the meal.
Delicious at room temperature or slightly warmed, with a dollop of lightly whipped cream or a scoop of Cocco’s Gelato.
A beloved Parisian bakery classic, named for the street where it was first created in the nineteenth century. We begin with a crisp, buttery pâte sucrée shell, filled with a rich almond frangipane. Into it we nestle tender poached pears, sliced and fanned so each one keeps its graceful shape. As it bakes, the frangipane rises gently around the fruit, turning golden and slightly crisp on top while staying soft and fragrant within. A finishing glaze and a scatter of toasted sliced almonds complete it.
Every bite brings together delicate pear, nutty almond, and a tender, buttery crust. It is warm, refined, and quietly indulgent, the perfect companion to a long Thanksgiving table and a cup of coffee at the end of the meal.
Delicious at room temperature or slightly warmed, with a dollop of lightly whipped cream or a scoop of Cocco’s Gelato.