Ingredients
Light crème brûlée Leafing
300 g type 45 flour
125 g type 55 flour
7.5 g salt
160g water
1kg Pear
60g cold melted butter
250 g tourage butter Icing sugar
170g Sugar
7 cl of water
60 g caster sugar
20 g cinnamon sticks
20 cl whole milk
15g cornstarch
60g egg yolks
4 sheets of gelatin
120g egg whites
Recipe:
Knead the two flours, salt, water and cold melted butter for 2 min at 1st speed. Book at cost. Butter, move to 5 single rounds with rest times between each one. Spread to 2 mm and pre-bake at 180°C for 8 min. Cut out circles 18 cm in diameter. Finish cooking at 180°C for 15 to 20 min, between 2 baking sheets and parchment paper. Sprinkle the bases of icing sugar, then glaze them in the oven at 240°C between 30 seconds and 1 min, so as to obtain a smooth and shiny surface. Make a dry caramel with the caster sugar. Then deglaze with water. Recover half of the caramel for the use of the cinnamon crème caramel. Pour the other half of the liquid caramel over the pears, previously peeled and cut into 12 quarters. Add the cinnamon. Cover with aluminium foil and bake in the oven at 180°C until the pears are translucent. Beat the sugar and the egg yolks until they whiten. Reduce the rest of the caramel to half and cook it with the infused milk. Add the cornflour incorporated into the cream and the rehydrated and drained gelatine then cook for two minutes. Whip the egg whites with the remaining sugar and incorporate them into the still boiling cream. Continue to work with a whisk over low heat, bring the two devices together.
Finishing and dressing: After draining the pear quarters cooked in the caramel, place them in a rosette at the bottom of the puff pastry all around then fill the center with caramel cream. Caramelize with a torch.
