Pear Gâteau Fondant

pear gâteauIngredients:

  • 4 unblemished pears
  • 150 g of flour
  • 100 g of sugar
  • 2 eggs
  • 100 ml of milk
  • 3 dessert spoons of prune kernel oil
  • 2 teaspoons of baking powder
  • Salt


  1. In a bowl, whisk together the eggs, sugar and salt.
  2. Blend in the flour and baking powder. Mix together with the milk and prune kernel oil.
  3. Grease and flour a springform cake tin. Pour in half of the mixture. Add the peeled and finely chopped pears.
  4. Cover with the rest of the mixture.
  5. Cook at 240°C for 40 minutes.
  6. Once cooled, remove the gâteau from the tin.

Miniature Perles de Gascogne Chef's Hat

Chef’s tip

This dessert can be made using any type of fruit (peaches, apples, nectarines, apricots…). Ideally, use whatever fruit is in season!