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Puff pastry gratin with chestnut vanilla and caramelized pear with fir honey


Ingredients:2 people
  • chestnut parfait:bomb device
    150 g
  • Elle &Vire whipped liquid cream
    200 g
  • gelatin
    2 sheets (2 g)
  • chestnut cream
    50 g
  • pears in small cubes caramelized with butter and fir honey
    80 g
  • filo pastry:flour
    120 g
  • water
    70g
  • egg
    25 g
  • oil
    10g
  • fine salt
    2 g
  • bomb mixture:egg yolks
    50 g
  • 60% syrup
    100 g
  • fir honey sabayon:preparation for Elle &Vire crème brûlée
    80 g


Preparation:
  • Preparation time:40 minutes
  • Cooking time:15 minutes


Difficulty:[usr 5]

Perfect house:

Melt the gelatin at 50°C in 5 times its weight in cold water.

Incorporate with the mixture, add the chestnut cream then the whipped Elle &Vire cream.

Line small circles 7 cm in diameter and 1.5 cm high and add a few pear cubes on top.

Filo pastry:

Knead all the ingredients for 8 minutes with the mixer at 2nd speed. Leave to rest for 24 hours in the refrigerator. Roll out as thin as possible using a thick sheet of paper roller). Cut into desired shape. Brush the top with hot butter and bake at 180) C until the desired color is obtained.

Bomb Device:

Poach at 85°C and whisk.

Fir honey sabayon:

Poach the preparation for the crème brûlée at 85° C in the microwave.

Arrange in the bottom of the plate with chestnut fragments and the reserved pear cubes. Cool in the mixer and incorporate the bomb mixture.

Arrange the circles of filo pastry and put the chestnut parfait in the middle.

Puff pastry gratin with chestnut vanilla and caramelized pear with fir honey

Source: This very gourmet creation was designed by the pastry chefs of the Ecole Lenôtre on the initiative of Elle &Vire.