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Shortbread with vanilla cream - Duo of "Tempura" and candied pears


Ingredients:
  • Shortbread pastry
    200 g
  • Elle &Vire 35% fat liquid cream
    200 g
  • candied:William’s pears
    4 pieces
  • star anise
    4 pieces
  • vanilla
    1 pod
  • 60% base syrup
    150 g
  • lemon juice
    1
  • tempura:flour T 55
    100 g
  • ice water
    130 g


Preparation:


    Difficulty:[usr 4]

    Sablé Chantilly:

    Roll out the shortcrust pastry to 3cm thickness and cut out discs 6cm in diameter. Brush with egg yolk and bake at 170°C for 15 minutes and set aside.

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

    Pear confit with star anise:

    Peel the pears, form balls using a melon baller

    Vacuum bag with syrup, lemon juice and spices. Cooking:12 minutes at 90°C in a steam oven.

    Pear Tempura:

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

    Fitting and finishing:

    Serve 2 slices of "Pear Tempura" with a few candied pear balls per plate. Place a vanilla Chantilly cream shortbread and decorate with a vanilla stick.

    Shortbread with vanilla cream - Duo of  Tempura  and candied pears

    Source:Food Service Dairy Company