Ingredients:
· 10-12 Vol-au-vents 70 mm Masdeu
· Toffee pastry cream
250 ml of milk
40 g of egg yolk
40 g of sugar
20 g cornstarch
· Stewed conference pear
2 peeled pears
the juice of ½ lemon
250 ml of water
50 g brown sugar
1 cinnamon stick
· Fresh mint leaves
Elaboration:
Caramel pastry cream
1. Boil the milk.
2. In a casserole, caramelize the dry sugar. Then, add the boiling milk to create a kind of toffee.
3. Mix the egg yolks with the cornstarch and add the boiling milk toffee.
4. Bring the cream to the heat and boil until thick.
Stewed pear
1. Cut the pear into small sections.
2. Boil the water with the cinnamon, sugar, and lemon juice.
3. When the mixture boils, add the pear segments, lower the heat and stew for 5 minutes approx.
4. Drain and cool the pear..
Assembly:
Assemble the caramel pastry cream inside the vol-au-vent.
Add a few decorative pear wedges on top and garnish it with a mint leaf..
