Peel the pears, keeping them whole. Place in a saucepan filled with water to their height, add 3 tablespoons of sugar, cover with baking paper, and simmer until perfectly tender. Drain on a rack, cool, halve, remove seeds and stems, then cut into strips without separating them.
Chill the cream for at least 2 hours in the refrigerator (4°C). Whip the cold light cream with 10 g caster sugar until stiff peaks form.
In a bowl, combine the prepared custard cream with a few drops of vanilla, then gently fold in the Chantilly cream using a spatula. This luxurious filling is ideal for puff pastries.
Heat a polka iron* over high flame.
Cut 4 rectangles of puff pastry, each 5 x 12 cm. Bake on a sheet until golden.
Once cooled, split pastries lengthwise. Fill the base with diced pear halves and mousseline cream.
Top with sliced pear halves, sprinkle generously with caster sugar, and caramelize slowly with the hot iron for a beautiful golden finish.
Warm the filled base and pastry top in the oven.
For the sauce: Heat syrup until it caramelizes, deglaze with Picon, add gentian powder and light cream. Boil, then off heat, whisk in butter in small pieces for a glossy emulsion.
Assemble by placing the top on the base with a spatula.
Dust a large plate with gentian powder, create a gentian ribbon, center the pastry, and garnish with seasonal fruits, mint leaves, and two physalis "disguised" as caged love.
Prefer fresh pears, though canned can substitute in a pinch.
*No polka iron? Use an electric caramelizer or a heated old spoon.
A creation of Chef Hubert, drawing on classic French patisserie techniques for an exquisite balance of flavors and textures.
