PEAR & CINNAMON FLOWER POT
SINGLE-PORTION WITH PUFF PASTRY, CINNAMON MOUSSE AND POACHED PEAR IN A CHOCOLATE-MADE POT
Knead for 5-10 minutes until you obtain a smooth, velvety dough.
Allow the dough to rest for 1 hour in the fridge.
Roll out the dough into a 1-2cm thick rectangle.
Laminate the dough with a book of 700g of butter as described below.
Remove the butter from the fridge 2 hours before using it.
Place the 700g of butter onto one half of the dough, fold the dough in half to cover the butter and seal the edges.
Roll out in order to shape the dough into a 2cm thick rectangle and make a 3-layer fold, then roll out again and make a 4-layer fold.
Cover the dough with a plastic sheet to avoid drying and let it rest in the fridge for 1 hour at least.
Repeat both folds (3-layers fold, then 4-layers fold), then cover the dough with a plastic sheet again and allow the dough to rest in the fridge for one more hour.
Roll out to 2-4 mm and spread a thin layer of FRUTTIDOR PERA (pear) over the dough, fold in half and roll again to 2-4mm.
Cut into small rounds and bake between 2 silicone mats at 180°C until golden brown.
If desired dust with confectioners’ sugar while baking to caramelize the puff pastry.
|Cabernet red wine
|JOYPASTE VANIGLIA MADAGASCAR/BOURBON
|small fresh pears
Peel the pears leaving the stem intact.
Bring wine, sugar and the two JOYPASTEs to a boil, then reduce the heat to a simmer.
Add the pears to the liquid and simmer until pears are tender.
During the cooking time, turn pears every 5 minutes to obtain a consistent color.
Remove from the heat and allow pears to cool in their liquid.
Reserve in fridge until ready to use.
Remove a pear from the poaching liquid and dry.
Place a disc of puff pastry in the bottom of the DOBLA FLOWER POT and top with a layer of cinnamon mousse.
Repeat layering steps until the mousse reaches the top of the flower pot.
Sprinkle top layer of mousse with DELICRISP and place a florentine ring on top of the mousse.
Gently press a pear into the center of the ring and finish with DOBLA STAR ANICE and DOBLA CHOCOLATE HAZELNUT IN SHELL.