Cooking pears:
Peel the fruits, keeping them whole. put in a saucepan filled to the height of water, add 3 tablespoons of sugar, cover with a sheet of baking paper, leave to simmer until perfectly cooked, drain on a grid and leave to cool, open in two, then deseed and stem, cut into strips without separating them.
Store the cream for at least 2 hours in the refrigerator (4°C):it must be very cold,
make Chantilly cream by whisking the liquid cream in a large until stiff, then add the sugar.
Prepare the mousseline cream:
Put the pastry cream that you have previously prepared in a container and incorporate the vanilla, then the Chantilly cream, gently lifting the preparation with a spatula. This preparation is used to garnish puff pastries.
Put the polka iron* on the flame of the high heat.
Cut 4 rectangles of 5 X 12 cm in the puff pastry.
Bake on a baking sheet, once cooled, split the puff pastries in half lengthwise, garnish the base with half a diced pear, add mousseline cream.
Lay half a sliced pear on top of the puff pastry, garnish with a nice spoonful of caster sugar, caramelize slowly with an iron, until you get a nice golden caramel color.
Put the base filled with the puff pastry in the oven as well as its hat to warm them up.
Put the syrup over high heat until it begins to caramelize, deglaze with the Picon, add the gentian, then the cream, mix well off the heat and bring back to the boil, then winnow adding the butter in small parcels until complete binding.
Using a spatula, place the top of the puff pastry on its base
Line a large plate with gentian powder and a ribbon of gentian, then place the puff pastry in the center, decorate with a few seasonal fruits and two disguised physalis.
Preferably use fresh fruit, but canned pears can be used.
* If you don't have a polka iron, there is an electric caramelizing iron, or failing that, use an old spoon.
A creation of Chef Hubert
