Duo of crunchy cream puffs, star anise pear brunoise, mascarpone whipped cream
Pastry choux filled with diced pears and mascarpone cream.
IngredientsRecipe for 4 persons
For the choux
For the mascarpone cream
For the poached pears
Preparation time: 20 min
Preheat your Four at 400 °F
- Preparation for the choux
Remove the pan from the heat and add the flour. Mix with a wooden spoon vigorously until the mix is homogeneous. Place the pot back on the stove and cook the dough until it no longer feels wet when you touch it. (it should only feel buttery). Transfer to a bowl and let it cooldown for 5 minutes. Once it is cold enough (where you can leave your finger in it for 4 seconds) start adding the eggs two by two until you reach the desired consistency. Transfer the dough into a pastry bag with a round or star tip and make your choux into golf ball sized balls and cook in the oven immediately.
- Crunchy cookies
In a bowl, mix the butter until you get a creamy consistency. Add the brown sugar, then the flour and mix well. Put the dough aside in the fridge for 4 hours.
Then spread the dough like a pie, gently, not thicker than 2mm. Put back in the fridge for another 40 minutes.
Using a cookie cutter, cut some rounds. Then place them on the puff pastries before the cooking.
- Preparation for the mascarpone cream
In a saucepan, heat 200 g of cream. Rehydrate the gelatin in a large bowl of water that will ensure they properly dissolve later on. Add the mascarpone and mix well before adding the remaining cream. Refrigerate. When ready, whip the preparation like you would whip cream.
- Preparation for the poached pears
Cut the pears lengthwise and take the core out. Poach the pears in the syrup for approximately 20 minutes until they are tender. Cut them into small dice (brunoise).
To make this dessert even prettier, use a star tip on your pastry bag when pipping the filling.