Family Best Time >> Food

Shortbread with vanilla cream, duo of "Tempura" and candied pears


Ingredients:
  • Shortbread:shortcrust pastry
    200 g
  • liquid cream
    200 g
  • Pear confit:William’s pears
    4
  • star anise
    4
  • vanilla
    1 pod
  • 60% base syrup
    150 g
  • lemon juice
    1
  • tempura:T55 flour
    100 g
  • ice water
    130 g


Preparation:


    Difficulty:[usr 4 ]

    Roll out the shortcrust pastry to 3mm thickness and cut out discs 6cm in diameter, brush the top with egg yolk and bake in the oven at 170°C for 15 minutes and reserve.

    When the shortbread cookies have cooled, pipe the Chantilly cream on top using a piping bag.

    Candied pears:

    Peel the pears, form balls using a melon baller, vacuum bag with the syrup, lemon juice and spices, cook 12 minutes in the steam oven (if not, cook in foil)

    Tempura :

    Mix the sifted flour and water to obtain a homogeneous mixture, cut pear slices 3 mm thick with a slicer. Dip the slices in the tempura, then fry them in oil at 180°C

    Lay out two slices of pear tempura with a few candied pear balls per plate, place a shortbread with vanilla Chantilly cream and decorate with a stick of vanilla and a piece of anise starry.

    Shortbread with vanilla cream, duo of  Tempura  and candied pears