Pear Tatin Éclair

30.08.2023

Apple Tatin Éclair

Ingredients

Cocoa butterMyсryo Callebaut

Dough Ingredients

125 g — milk 2.5%
125 g — water
5 g — salt
7 g — sugar
100 g — butter 82%Traditional Debic
150 g — wheat flour
250 g — eggs

Diplomat Cream Ingredients

266 g — milk 2.5%
40 g — sugar
58 g — egg (yolk)
20 g — cornstarch
14 g — butter 82%Traditional Debic
80 g — cream 32%Cream Debic

Caramelized Pear Ingredients

350 g — pear (net)
24 g — cane sugar
3.4 g — gelatinbloom 200 Best Way Foods
20.4 g — water
76 g — sugar
30 g — cream 32%Cream Debic
23 g — butter 82%Traditional Debic
20 g — cognac

Neutral Glaze Ingredients

300 g — water
180 g — sugar
9 g — apple pectinLM-1-B1 Best Way Foods
15 g — lemon pureeRavifruit

Decoration Ingredients

50 g — wafer crunchCallebaut

Bring the first 5 ingredients to a boil. Add all the wheat flour at once. Cook the dough (panade). Allow to cool to 50–60°C. Add the eggs. Preheat the oven to 220°C. Bake at 200°C for 7 minutes and at 180°C for 13–20 minutes. Shell length: 13 cm (diameter 10 cm).

DIPLOMAT CREAM:

Combine sugar, egg, and starch. Bring milk to a boil and add to the egg mixture. Cook to 82°C, then simmer for 1 minute. Immediately add butter pieces and stir. Allow to cool to +2/+6°C. Fold in the whipped cream.

CARAMELIZED PEAR:

Dice the pear into 5 mm cubes (do NOT peel). Mix with cane sugar. Soak the gelatin. Prepare a dry caramel from the sugar. Deglaze with hot cream. Add butter and pear — cook through. Add the gelatin mass. Distribute into a Silikomart silicone éclair mold and freeze.

NEUTRAL GLAZE:

Mix a portion of the sugar with pectin. Heat sugar and water to 40°C. Add the pectin-sugar mixture and stir. Bring to a boil and add the puree. Coat the frozen caramelized pear.

DECORATION:

Garnish with wafer crunch.