Difficulty:[usr 4 ]
Roll out the shortcrust pastry to 3mm thickness and cut out discs 6cm in diameter, brush the top with egg yolk and bake in the oven at 170°C for 15 minutes and reserve.
When the shortbread cookies have cooled, pipe the Chantilly cream on top using a piping bag.
Candied pears:
Peel the pears, form balls using a melon baller, vacuum bag with the syrup, lemon juice and spices, cook 12 minutes in the steam oven (if not, cook in foil)
Tempura :
Mix the sifted flour and water to obtain a homogeneous mixture, cut pear slices 3 mm thick with a slicer. Dip the slices in the tempura, then fry them in oil at 180°C
Lay out two slices of pear tempura with a few candied pear balls per plate, place a shortbread with vanilla Chantilly cream and decorate with a stick of vanilla and a piece of anise starry.
