- Pastry Cream
- 150g castor sugar
- 300 ml cream
- 6 egg yolks
- 2 whole eggs
- 700 ml milk
- 80g cornflour
- ½ vanilla pod or 3 drops of good quality vanilla essence
- 2 tablespoons of good apricot jam
- Poached pear
- 500ml water
- 400g castor sugar
- 1 star anise
- 1 split vanilla pod
- Juice ½ lemon
- 6 coriander seeds
- 1 small cinnamon stick
- 2 peeled conference pears
Pear and caramelized white chocolate galette
LAURIE GEAR
13th September 2016
Pear and caramelized white chocolate galette
Pear and caramelized white chocolate galette -
Serves 4
Ingredients
Method
Caramelized White Chocolate
150 g white chocolate placed in a glass bowl over boiling water and cooked gently until golden brown
Filo Pastry
4 sheets of filo pastry
Melted butter
100 g icing sugar
Method;
1. Pastry Cream
2. Place the milk and cream in a heavy bottomed pan with the vanilla seeds with the empty pod.
3. Bring to the boil,
4. Meanwhile whisk the egg yolks and whole eggs with the sugar and cornflour
5. When the liquid is on the point of boiling, pour onto the egg mixture whisking well, and return this mixture to the pan. Cook on a low heat until thicken
6. Remove from heat and chill.
Caramelised Filo Pastry
7. Lay out one piece of filo pastry on a baking sheet
8. Brush with melted butter and sprinkle with icing sugar
9. The place 3 more layers on top
10. Slice the filo pastry sandwich to form 8 oblongs
11. Bake in a hot oven between two baking sheets lined with greaseproof until golden brown
To serve
12. Place a blob of white chocolate on the plate and smear across with the back of a wet spoon
13. Place a oblong of the caramelized filo pasty
14. Pipe the pastry cream – place the sliced pear on top and sandwich with a top layer of filo pastry
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