Difficulty:[usr 4]
Sablé Chantilly:
Roll out the shortcrust pastry to 3cm thickness and cut out discs 6cm in diameter. Brush with egg yolk and bake at 170°C for 15 minutes and set aside.
When the shortbread cookies have cooled, pipe the Chantilly cream on top using a piping bag.
Pear confit with star anise:
Peel the pears, form balls using a melon baller
Vacuum bag with syrup, lemon juice and spices. Cooking:12 minutes at 90°C in a steam oven.
Pear Tempura:
Mix the sifted flour and water to obtain a homogeneous mixture. Use a slicer to cut pear slices 3 mm thick. Dip the slices in "Tempura" then fry them in oil at 180°C.
Fitting and finishing:
Serve 2 slices of "Pear Tempura" with a few candied pear balls per plate. Place a vanilla Chantilly cream shortbread and decorate with a vanilla stick.
Source:Food Service Dairy Company
