poire illustration pear Aurélie Sartres andros chef

Pear & walnuts vanilla bowl

Ingredients

Crumble

Vegan Butter 125 g

Brown Sugar 120 g

Almond Powder 75 g

Whole Wheat Flour (T110) 150 g

Fine Salt 2.5 g

Pear and Cranberry Compote

Williams Pear puree 50 g

Semi-Candied Cranberries 50 g

Brown Sugar 5 g

Algin 1 g

Williams Pear high fruit compote 50 g

Walnut Praline

Walnuts 100 g

Sugar 50 g

Vanilla powder Sq

Sautéed pear balls and slices

Pears 2

Olive oil Sq

Maple syrup Sq

Light vanilla chantilly

Cream 35% fat 150 g

Honey 15 g

Vanilla Bean 1/2

Caramelized walnuts

Walnuts 50 g

Water 50 g

Brown Sugar 50 g

Williams pear high fruit compote

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.

Discover our High fruit compote product range

Preparation steps

1. Crumble

Combine all the elements and rub them together until to obtain a breadcrumbs. Form small nuggets, chill for a few minutes, then bake at 150°C for 15 minutes.

2. Pear and Cranberry Compote

Blend all the ingredients, except for the pear high fruit compote, for 1 minute. Add the compote at the end, mix, and store in a piping bag in the fridge.

3. Walnut Praline

Cook a dry caramel with sugar and pour it over the walnuts. Add the vanilla powder and let it cool. Blend until you have a smooth paste.

4. Sautéed pear balls and slices

Make pear balls using a melon baller and cut some beautiful pear slices. Sauté them in a pan with a bit of olive oil, then add a drizzle of water and maple syrup. Coat the pears well and keep warm for plating.

5. Light vanilla chantilly

Whip the cream with vanilla and honey until it reaches a very soft texture.

6. Caramelized walnuts

Make a syrup with water and sugar. Add the walnuts and let them soak for 30 minutes. Drain, then caramelize in the oven at 165°C for 15 minutes.

7. Assembly

Spread the walnut praline with a spoon, then pipe the pear and cranberry compote. Arrange the pears and the crumble. Add the caramelized walnut nuggets, and finally, the very light vanilla whipped cream. Garnish with a sprinkle of vanilla powder.

Process:

Quantity per bowl:

Praline walnuts: 30 g

Pear and cranberry compote: 20 g

Pears: 30 g

Crumble: 5 g

Caramelized walnuts: 7 g

Light vanilla whipped cream: 20 g

A creation by

Johanna Le Pape

She is a pastry chef and world champion of “les arts sucrés” with past experience at the likes of Laduree and Alain Ducasse. Johanna believes in top-of-the-line pastry that is healthy, balanced, and light.

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