The Creations

Individual pastries

Pear

Descriptive diagram

Bourdaloue Tart

Sweet pastry

Flour
Ground almonds
Sugar
Baking powder
Butter
Salt
Egg yolk

225g
105g
105g
6g
195g
6g
60g

Soften the butter, add the 5 dry ingredients, mix well then add the egg yolk and mix to a smooth dough. Roll out the dough until flat to a thickness of 2mm. Cut out in disks 7cm in diameter and bake in the oven for 20 minutes. Coat the disks with a thin layer of white chocolate immediately after removing them from the oven, to prevent them from softening.

mirliton

Ground almonds
Cream powder
Sugar
Whole eggs
Egg yolk
Thick cream
Vanilla pod

225g
20g
260g
4
60g
110g
1

Mix the 3 dry ingredients and the vanilla. Add the 4 eggs, the egg yolk and the thick cream. Pour into a flexipan 6cm in diameter and bake at 160°C for 18 to 20 minutes.

Pear jelly

PONTHIER pear purée
Gelatine

1000g
14g

Heat the PONTHIER pear purée and add the softened gelatine. Pour into a flexipan 3 or 4cm in diameter, chill and then turn out.

Pear mousse

Sugar
Glucose
Water
Egg white
PONTHIER pear purée
Gelatine
Whipped cream

97g
38g
25g
68g
479g
25g
289g

Make an Italian meringue with the sugar, glucose, water and egg white. Heat the PONTHIER pear purée and add the softened gelatine. Once the meringue mixture is warm and stiff, remove from the beater and add a little pear purée to soften the mix. Then slowly add the meringue mixture to the pear purée. When the mixture is smooth and even, gently add the whipped cream. In a flexipan 6cm in diameter, pour in a little of the pear mousse and cover with the pear jelly disk. Chill then turn out.

Icing

Neutral miroir glaze
PONTHIER passion fruit purée
Pear eau de vie

1000g
200g
50g

Bring the neutral glaze to the boil and add the PONTHIER passion fruit purée and the pear eau de vie.

Assembly

Turn out the pear mousses and coat with the glaze. Place the mirliton on the sweet pastry disks and top with pear mousses. Decorate the edges of the tart with crushed pecans.