Pastry Cream:

• In a saucepan, pour 125 g of whole milk together with 1/2 tsp vanilla extract and a 5" piece of rosemary. Place it over medium heat and bring it to a gentle boil.
• In a bowl, beat 1 large egg yolk together with 30 g of sugar, 3/4 Tbsp of cornstarch, and 3/4 Tbsp of flour (previously sifted). Mix well with a whisk. Save the egg white for egg washing the galettes later.
• Once the milk mixture is boiling, remove the rosemary. Pour a little of the hot milk into the egg yolk mixture, stirring continuously with the whisk to warm the yolks and avoid lumps.
• Add the rest of the milk and mix again.
• Pour the mixture back into the saucepan and place it over medium heat. Stir constantly until the mixture thickens. This will happen very quickly, so keep an eye on it! It’s better for the pastry cream to be thinner as it will thicken more in the oven while baking.
• Remove from the heat and pour over a tray or into a container. Cover with plastic wrap, touching the cream to prevent skin from forming on top, and let it cool completely.
• Once ready, set aside to cool to room temperature.

Dough:

• In a large bowl, add 70 g of AP flour, 70 g of rye flour, 15 g of sugar, and 2 g of salt. Mix slightly.
• Add 90 g of cold unsalted butter cut into small squares. Use a pastry blender to cut the butter into the flour until there are pea-sized butter pieces.
• Pour 40 g of very cold water and mix with your hands until the dough is formed.
• Transfer the dough to a clean surface and knead for a few seconds. Be careful not to overwork the dough though.
• Shape into a flattened disc, cover with plastic wrap, and place it in the refrigerator for 30-45 minutes.

Roll out the Dough:

• Divide the dough into 4 equal pieces, weighing about 70 g each.
• Shape each piece into a ball, lightly sprinkle with flour, and roll out with a rolling pin. Aim for a 5x6” oval shape.
• Place them on a parchment lined baking sheet and put it in the fridge while you work on the pears.

Pears:

• Wash and dry 2 Bosc pears.
• Cut each pear in half lengthwise and remove the central part with the seeds using a small spoon.
• Place the cut side down on the board and slice thinly without cutting all the way through, forming a fan shape.

Fill the Galettes

Assemble the Galettes:

• Spread a base of pastry cream on each piece of dough (2 heaping tablespoons per galette), leaving a 1/2 around the edge uncovered.
• Place a sliced pear on top of each galette.
• Fold the edges towards the inside, reaching the pear piece, and make folds.
• Use the excess dough to create decorative leaves for the top of each galette.
• Refrigerate the galettes for 45 minutes to firm up the dough.

Bake:

• Preheat the oven to 350°F (180°C).
• Remove the galettes from the fridge.
• Brush the edges with beaten egg white + 1tbsp water and sprinkle the crust and pears with sugar. Bake for 35-45 minutes until golden brown.
• Remove from the oven and let cool on a wire rack.

Whipped Cream:

• In a chilled bowl, whip 1/2 cup of heavy cream with 1-2 tablespoons of powdered sugar and 1/4 teaspoon of vanilla extract until soft peaks form.

Serve:

• Serve warm topped with fresh whipped cream and enjoy!