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PEAR SHORTCAKE

For 1 large sheeet pan | 100  portions - 3 X 1 inch


| Hazelnut Dacquoise | Sableuse | Mousseline | Poached Pears | Other Components |
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 HAZELNUT DACQUOISE

( 2 large sheet trays )

 - 660 gm Egg Whites

 - 240 gm Sugar

   __________

 - 600 gm Blanched Almond Flour

 - 660 gm Confectioners Sugar

 - 100  gm Praline Paste

       __or__

- 300 gm Blanched Almond Flour

 - 300 gm Toasted Hazelnut Flour "MEC3 #143"

 - 660 gm Confectioners Sugar

 SABLEUSE SHORTCAKE

 ( 1 large sheet tray )

 - 13 egg yplks

 - 1 egg

 - 375 gm Sugar

 - 375 gm Butter , melted

 - 115 gm Corn Starch

 - 115 gm AP Flour

- Whip yolks and sugar while butter is melting

- Add melted butter

- Then add flour and cornstarch, sifted together

- Linen a sheet pan with butter and parchment paper

- Pour the mix onto tray and evenly spread with a spatula

- Bake at 315F for about 20 to 25 min

- Let cool and refrigerate
 MOUSSELINE CREAM

Combine cold Pastry Cream and Butter Cream until homogenized 

 PASTRY CREAM

 - 1 quart Milk

 - 225 gm (1 cup) Sugar

 - 90 gm Pastry cream powder - code # PA 5326

 - 2 Eggs

  __________

 - 1/3 cup Pear Brandy "Poire Williams"

- Bring milk to a boil

- Mix eggs , Sugar and powder until smooth

- Add part of boiling milk over egg mixture

- Combine everything and bring back to the boil. The cream needs to be cold before being used

 - Before adding the cream to the butter cream, smooth it in the kitchen aid using the whisk attachment after adding the Pear Brandy

 BUTTER CREAM

 - 100 gm Light Corn Syrup

 - 680 gm Sugar

 - Water ( to dilute sugar for cooking0

 - 340 gm Egg whites

 - 3 lbs Butter , cold

- Cook corn syrup, sugar and water up to 121C

- In mixer start whipping egg whites on 2nd speed

- When sugar is about ready, turn mixer onto 3rd speed

- Gently pour sugar over beating whites

- Let work until lukewarm

- Add diced cold butter to the still running meringue (Swiss) and let turn intil well homogenized

 POACHED PEARS

( about 25 pears needed)

POACHING SYRUP

 -  2 liter water

 -  2 lbs (900 gm( Sugar

 - 6 Star Anise

 - 1 Lemon thinly slice 

 - 25 "Bartlett" Pear

 - Bring sugar and water to the boil with anise and sliced lemon.

 - Meanwhile peel the pears , cut in halves , cored , Slightly toss them with fresh lemon juice to prevent oxidation.

 - Add the peeled pears to the boiling syrup 

 - Cover and bring back to the boil.

 - Turn off flame when boiling and let completey cool before storing in refrigerator

 - The pears have to be cold before being drained and thinly sliced just before building the cake .

 OTHER COMPONENTS

PUNCHING SYRUP

 - 1 pint Poaching Syrup

 - 1/2 cup Pear Brandy "Poire William"

WHITE CHOCOLATE (Valrhona Ivory)

 - 450 gm , melted

 MARZIPAN  code # PA 4634

 - 1 kg

MONTAGE
 
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