Exquisite Chestnut Parfait Gratin with Crispy Filo Pastry and Caramelized Pear-Fir Honey Sabayon

• Chestnut parfait bomb mixture: 150 g
• Elle & Vire whipped liquid cream: 200 g
• Gelatin: 2 sheets (2 g)
• Chestnut cream: 50 g
• Caramelized pear cubes (with butter and fir honey): 80 g
• Filo pastry:
  Flour: 120 g
  Water: 70 g
  Egg: 25 g
  Oil: 10 g
  Fine salt: 2 g
• Bomb mixture:
  Egg yolks: 50 g
  60% syrup: 100 g
• Fir honey sabayon:
  Elle & Vire crème brûlée preparation: 80 g

• Preparation time: 40 minutes
• Cooking time: 15 minutes

Difficulty: Advanced [5/5]

Chestnut Parfait: Melt gelatin at 50°C in 5 times its weight in cold water. Incorporate into the bomb mixture, add chestnut cream, then fold in whipped Elle & Vire cream. Line 7 cm diameter x 1.5 cm high circles and top with caramelized pear cubes.

Filo Pastry: Knead ingredients 8 minutes at mixer speed 2. Rest 24 hours refrigerated. Roll thinly with pasta roller, cut to shape. Brush with hot butter, bake at 180°C until golden.

Bomb Mixture: Poach at 85°C and whisk.

Fir Honey Sabayon: Poach crème brûlée preparation at 85°C in microwave.

Arrange chestnut fragments and reserved pear cubes on plate base. Cool sabayon in mixer, incorporate bomb mixture. Top with filo circles and center chestnut parfait.

This sophisticated dessert was crafted by the master pastry chefs of Ecole Lenôtre in collaboration with Elle & Vire.