This recipe is a slightly simplified version of a sublime creation by the pastry chef Alain Ducasse that I had the pleasure of tasting several years ago.
It’s as good as it is beautiful!
Ingredients for 8 small baskets
- 1 beaten egg
- 8 half pears in syrup
- 100 g of semolina sugar
Roll out the dough with a lightly floured rolling pin to a thickness of about 4 mm.
With a very sharp knife, to prevent the pasta from being pinched and to obtain well-raised edges, cut 8 squares of 8 cm each side.
Turn them upside down to prevent them becoming ovals during cooking.
Brush the surface with the beaten egg, making sure that it does not run down the sides (it could affect how the puff pastry rises).
Place these squares on a baking sheet lined with parchment paper.
Bake in a hot oven at 220 ° C (static) 190 ° C (ventilated) until colored.
Once cooked, remove from the oven and cool on a pastry rack.
Meanwhile, whip the cream and add it to the custard. Flavor it with pear brandy.
Gently mix with a flask whisk or a rubber spatula.
Drain the pears from the syrup. Finely cut them into a fan.
Open the pastry squares horizontally into 2 parts and fill it with the pear chantilly cream.
Put the top layer back on.
Place a half pear fan-shaped on each sheet.
Sprinkle with granulated sugar and just before serving, flame with a kitchen torch so as to caramelize the sugar perfectly.