Pear Dartois Recipe with Brandy Custard - Great British Chefs

Ingredients

• 450g of puff pastry, (2 x 225g blocks)
• 4 pears, peeled, cut in half lengthways and core removed)
• 225g of sugar
• 1 egg yolk, beaten with a splash of water to make an egg wash
• icing sugar
• 30g of butter, at room temperature
• 30g of golden caster sugar
• 1 small egg
• 80g of blanched almonds
• 1 tbsp of plain flour
• 175ml of milk
• 125ml of double cream
• 1/2 vanilla pod, split lengthways and seeds scraped out
• 3 egg yolks
• 75g of caster sugar
• 50ml of brandy, preferably Cognac