Pear ‘Feuillantine’ with truffle flavored caramel sauce

Recipe as prepared by Chef Faure of the Le Cordon Bleu.

Puff pastry

300 g flour

6 g salt

50 g butter, melted

150 ml water

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200 g butter, for the tourage

Poached pears

3 pears

Sugar syrup

300 g sugar

1 litre water

Pastry cream

500 ml milk

1 vanilla bean (pod)

4 egg yolks

125 g sugar

30 g flour

30 g cornstarch (corn flour)

Truffle flavored caramel sauce

100 g sugar

20 g glucose

120 ml whipping cream

truffles, cut into brunoise

Creamy vanilla ice-cream

400 ml milk

13 g powdered milk

50 g egg yolks

90 g sugar

20 g Trimoline (inverted sugar)

1.5 g stabiliser

1 vanilla bean (pod)

70 ml whipping cream (35% fat)

Crispy tuile

100 g banana

70 g flour

Method

1. Puff pastry: Make a classic puff pastry with 6 turns, chill until needed.

2. Roll out the pastry and cut out pear shapes. Bake in the oven preheated to 170°C for 20 to 30 minutes.

3. Poached pears: Make a sugar syrup with the sugar and water. Peel the pears, brush with

lemon juice and poach in the sugar syrup; drain and cool. Cut the pears in half lengthways,

slice and fan each half. Sprinkle pears with sugar and caramelize in a frying pan.

4. Pastry cream: Put milk and vanilla in a heavy-based saucepan and bring to a boil. Set aside.

Combine egg yolks and sugar in a large heatproof bowl and beat until pale yellow and thick.

Whisk in flour and cornstarch. Remove the vanilla bean (pod) from the milk and then whisk the

milk into the egg/sugar mixture and return to the saucepan. Bring to a boil over medium heat,

whisking constantly, simmer 1 minute. Remove from heat and spread pastry cream in a

shallow pan, cover with plastic wrap, leave to cool.

5. Truffle flavored caramel sauce: Prepare a dry caramel with the sugar and glucose. Stop the

cooking by adding boiling cream. Add half the truffle brunoise, set aside.

6. Creamy vanilla ice cream: Prepare the creamy vanilla ice-cream mix, churn in an ice machine

until frozen.

7. Crispy tuile: Use a metal spatula to mash the banana on a marble work surface. Incorporate

the flour. Spread the batter onto a greased silicone mat and bake in the oven preheated to 190-

200°C. Shape on a rolling pin while still hot.

8. To serve: Spread a little pastry cream onto pear shaped puff pastry, top with a caramelized

pear half. Place a quenelle of vanilla ice cream to one side and pour truffle flavored caramel

sauce onto the other. Place a crispy tuile above the pear and sprinkle with remaining truffle

brunoise.