Gingerbread Toaster Pastries with Bourbon Pear Filling

INGREDIENTS

• 245 g (1 3/4 cup) all-purpose flour
• 150 g (1 cup) white whole wheat flour
• 60 g (1/4 cup plus 1 tablespoon) teff flour
• 40 g (1/4 cup) cornstarch
• 170 g (3/4 cup or 1 1/2 sticks) cold unsalted butter
• 165 g (3/4 cup) dark brown sugar
• 45 g (3 tablespoons) white granulated sugar
• 1 tablespoon + 2 teaspoon ground ginger
• 2 1/2 teaspoon ground cinnamon
• 3/4 teaspoon all spice
• 1/2 teaspoon fresh ground pepper
• 1/4 teaspoon cloves
• 1/2 teaspoon sea salt
• 1 teaspoon baking soda
• 2 large egg, 1 separated into yolk and white
• 1/4 cup blackstrap molasses
• 1 cup of granulated white sugar to sprinkle on top
• 910 g (2 lbs about 4 medium) ripe pears, mixed varietals of Comice, Anjou & Bartlett
• 42 g (3 tablespoon) unsalted butter
• 50g (1/4 cup) white granulated sugar
• 1/4 teaspoon ground cinnamon
• 3 tablespoon bourbon (I used Maker’s Mark)
• 2 tablespoon cornstarch