Recipe Poached pear and almond tart

To prepare this dish

Ingredient list

Spiced poaching syrup

1000 g 30c syrup
3 g vanilla pearl
1 cinnamon stick
3 cloves
1 star anise

Poached pear balls

250 g spiced poaching syrup
250 g pear balls

Poire Williams almond butter

60 g pastry cream
60 g Excellence Whipping Cream 35% FAT
95 g marzipan 50 %
50 g almond paste
1 g vanilla
8 g Poire Williams

Pear compote

160 g pears
15 g sugar
10 g dextrose
2 g pectin NH
18 g lime puree
0.2 g xanthan gum
5 g Poire Williams

Cinnamon ice cream infusion

1400 g milk
80 g cinnamon stick

Cinnamon ice cream

1200 g infused cinnamon milk
80 g skimmed milk powder
40 g dextrose
40 g glucose powder
10 g Stab 2000 stabilizer
280 g light brown sugar
75 g inulin
70 g gelatine mass
325 g Cooking Cream Sour Taste

Poire Williams Chantilly

1000 g Excellence Whipping Cream 35% FAT
100 g sugar
2 g pectin X58
50 g gelatine mass
100 g Poire Williams

Honey butter

100 g ELLE & VIRE ALL PURPOSE BUTTER 82% FAT
100 g honey

Filo tart case

QS filo pastry
QS honey butter

Pear Gavottes

400 g pear juice
75 g icing sugar
40 g rice flour
90 g egg whites
pinch vanilla powder
pinch sea salt

Elle & Vire products used

Excellence Whipping Cream 35% FAT

Cooking Cream Sour Taste

ELLE & VIRE ALL PURPOSE BUTTER 82% FAT

The recipe,
step by step

1. 1

   Spiced poaching syrup

   Infuse cold for 24 hours, then strain.

2. 2

   Poached pear balls

   Scoop pear balls with a Parisian scoop. Vacuum seal the pear balls with the cold spiced syrup.

3. 3

   Poire Williams almond butter

   In the Thermomix, smooth the pastry cream with the Marzipan and almond paste. Add the remaining ingredients and mix until smooth.

4. 4

   Pear compote

   Dice the pear. Combine the dry ingredients and add to the pear, then bring to the boil. Blitz the xanthan into the lime juice, then add to the mix off heat followed by the Poire Williams.

5. 5

   Cinnamon ice cream infusion

   Infuse cold for 24 hours, then strain.

6. 6

   Cinnamon ice cream

   Bring the infusion to 40 °C. Add the dry ingredients and cook to 80 °C. Add the gelatine mass. Leave to rest overnight.
   The next day, blitz in the Sour Cream then put in the machine to churn.
    

7. 7

   Poire Williams Chantilly

   Heat the cream to 40 °C, then mix with the sugar and pectin x58. Bring to a boil for 2 minutes. Remove from heat and add the gelatine mass and Poire Williams.

8. 8

   Honey butter

   Mix it all together.

9. 9

   Filo tart case

   Brush the butter on each layer of filo pastry.

10. 10

    Pear Gavottes

    Cook the dries in juice and egg white until obtaining a crème pâtissiere texture. Keep cool, covered with cling film. Blitz and spread on sprayed silpat. Bake at 180 °C in a deck oven or at 150 °C in a fan oven, fan 2 in the rational.

11. 11

    Assembly

    Position the filo tart case in the center of a plate, then spread a thin layer of Poire Williams almond butter over the bottom. Next, add a layer of pear compote on top. Pipe the Poire Williams Chantilly and garnish with poached pear balls. Complete the dish with a scoop of cinnamon ice cream and Pear Gavottes for a delightful finish.

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