This pear compote is made from 100% Williams pears, prepared at our Andros facility in southern Spain. It stands out for its large fruit pieces, its naturally grainy texture, characteristic of Williams pears, and its authentic flavour, true to the fruit itself. Lightly sweetened and free from added flavourings, it brings indulgence and texture to pastry creations. It is particularly well suited to inserts, verrines and desserts where fruit texture is key.
Mix the sugar and gellan gum. Add this mixture to the pear compote and bring to a boil. Pour into circles.
2. Frangipane pastry cream
Heat the cream, milk, and vanilla. Whisk together the egg yolks, whole egg, sugar, and pastry cream powder until pale. Bring both mixtures to a boil. Pour onto a tray to cool. Once cooled, smooth with a paddle attachment.
3. Puff pastry
Beurre manié
Mix the butter and flour at low speed until you obtain a homogeneous mass, without overworking the dough.Détrempe (Dough)
Mix all the ingredients except the water at low speed until the butter is broken into small pieces.
Then add the water in a thin stream and mix just enough to obtain a homogeneous dough, avoiding excessive kneading.Baking
Butter block: 1 batch → 8 sheets
Dough: 1 batch → 4 sheets
Turns: 5 single turns
Baking: at 160°C, between two silicone sheets and two perforated trays.
4. Frangipane
Mix the almond powder, butter, and sugar. Once there are no more pieces of butter, add the eggs, then the roasted vanilla powder and the pastry cream. Pipe a first layer of frangipane, then the pear compote. Cover with a second layer of frangipane.
A creation by
Gaëtan Fiard
Pastry chef of the Intercontinental in Bordeaux and champion of the International Confectionary Art Competition (Mondial des Arts Sucrés)
