Poached Pear and Almond Tart Recipe by Michael Kwan
This exquisite dessert recipe was created by Michael Kwan, Executive Pastry Chef at The Dorchester. It showcases a harmonious blend of flavours and textures using the premium dairy products by Elle & Vire, reflecting Chef Kwan's culinary artistry and precision.
Serve: 30 portions
Ingredients
Spiced poaching syrup
- 1000g 30c syrup
- 3g vanilla pearl
- 1 cinnamon stick
- 3 cloves
- 1 star anise
Poached pear balls
- 250g spiced poaching syrup
- 250g pear balls
Poire Williams almond butter
- 60g pastry cream
- 60g Elle & Vire Excellence Whipping Cream 35% FAT
- 95g marzipan 50 %
- 50g almond paste
- 1g vanilla
- 8g Poire Williams
Pear compote
- 160g pears
- 15g sugar
- 10g dextrose
- 2g pectin NH
- 18g lime puree
- 0.2g xanthan gum
- 5g Poire Williams
Cinnamon ice cream infusion
- 1400g milk
- 80g cinnamon stick
Cinnamon ice cream
- 1200g infused cinnamon milk
- 80g skimmed milk powder
- 40g dextrose
- 40g glucose powder
- 10g Stab 2000 stabilizer
- 280g light brown sugar
- 75g inulin
- 70g gelatine mass
- 325g Elle & Vire Cooking Cream Sour Taste
Poire Williams Chantilly
- 1000g Elle & Vire Excellence Whipping Cream 35% FAT
- 100g sugar
- 2g pectin X58
- 50g gelatine mass
- 100g Poire Williams
Honey butter
- 100g Elle & Vire All Purpose Butter 82%
- 100g honey
Filo tart case
- QS filo pastry
- QS honey butter
Pear Gavottes
- 400g pear juice
- 75g icing sugar
- 40g rice flour
- 90g egg whites
- pinch vanilla powder
- pinch sea salt
Method
1. Spiced poaching syrup
Infuse cold for 24 hours, then strain.
2. Poached pear balls
Scoop pear balls with a Parisian scoop. Vacuum seal the pear balls with the cold spiced syrup.
3. Poire Williams almond butter
In the Thermomix, smooth the pastry cream with the Marzipan and almond paste. Add the remaining ingredients and mix until smooth.
4. Pear compote
Dice the pear. Combine the dry ingredients and add to the pear, then bring to the boil. Blitz the xanthan into the lime juice, then add to the mix off heat followed by the Poire Williams.
5. Cinnamon ice cream infusion
Infuse cold for 24 hours, then strain.
6. Cinnamon ice cream
Bring the infusion to 40 °C. Add the dry ingredients and cook to 80 °C. Add the gelatine mass. Leave to rest overnight.
The next day, blitz in the Sour Cream then put in the machine to churn.
7. Poire Williams Chantilly
Heat the cream to 40 °C, then mix with the sugar and pectin x58. Bring to a boil for 2 minutes. Remove from heat and add the gelatine mass and Poire Williams.
8. Honey butter
Mix it all together.
9. Filo tart case
Brush the butter on each layer of filo pastry.
10. Pear Gavottes
Cook the dries in juice and egg white until obtaining a crème pâtissiere texture. Keep cool, covered with cling film. Blitz and spread on sprayed silpat. Bake at 180 °C in a deck oven or at 150 °C in a fan oven, fan 2 in the rational.
11. Assembly
Position the filo tart case in the center of a plate, then spread a thin layer of Poire Williams almond butter over the bottom. Next, add a layer of pear compote on top. Pipe the Poire Williams Chantilly and garnish with poached pear balls. Complete the dish with a scoop of cinnamon ice cream and Pear Gavottes for a delightful finish.
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