Elegant Shortbread with Vanilla Chantilly Cream: Pear Tempura and Candied Pears Duo

• 200 g shortbread pastry
• 200 g Elle & Vire 35% fat liquid cream
• 4 William’s pears (for candying)
• 4 star anise
• 1 vanilla pod
• 150 g 60% base syrup
• Juice of 1 lemon
• 100 g T55 flour (for tempura)
• 130 g ice water

Difficulty: 4/5

Sablé Chantilly:

Roll out the shortbread pastry to 3 cm thickness and cut out 6 cm diameter discs. Brush with egg yolk and bake at 170°C for 15 minutes. Allow to cool completely.

Once cooled, pipe Chantilly cream on top using a piping bag.

Pear confit with star anise:

Peel the pears and form balls using a melon baller.

Vacuum seal with syrup, lemon juice, and spices. Cook for 12 minutes at 90°C in a steam oven.

Pear Tempura:

Mix sifted T55 flour with ice water to form a smooth batter. Slice pears to 3 mm thickness using a slicer. Dip slices in the tempura batter and fry in oil at 180°C.

Assembly and finishing:

Serve 2 slices of pear tempura with a few candied pear balls per plate. Add one shortbread with vanilla Chantilly cream and garnish with a vanilla stick.

Source: Food Service Dairy Company