Pear Pithivier with Vanilla Ice Cream and Elderflower Syrup

Info

Course:
Dessert
Total Time:
Under 1 Hour
Skill Level:
Challenging
Cost:
Moderate

Top Chef, Season 6, Episode 9, Elimination Challenge

Yield

6 Servings

Ingredients

For Pear & Ginger-Frangipane Pithivier:

1 lb butter
6 pears, peeled and cored
50g sugar
50g almonds, medium chopped
20g all-purpose flour
3 eggs
20g crystallized ginger, minced
1 teaspoon almond extract
2 sheets puff pastry, cold
1 egg whisk with a little water (for egg wash)
1 cup water + 1 cup sugar (simple syrup)
¼ cup sliced almonds

For Almond Brittle:

2 cups sugar
¼ cup water
Squeeze of lemon
¼ cup corn syrup
½-1 cup sliced almonds

For Garnish:

Bottle of elderflower syrup
Vanilla ice cream

Directions

Directions:

1. For pears, melt butter until brown and nutty. Thinly slice pears on a mandolin and spread out thin in a pan. Pour brown butter over pear slices to “poach.”

2. For frangipane, mix together sugar, almonds, flour, eggs, ginger, and almond extract.

3. For pithiviers, cut puff pastry into 5” squares. Cut slits into half of the squares and egg wash the other half. Divide and layer ginger frangipane mixture on egg washed squares and then top with pear pithivier. Place latticed puff square over mixture and crimp the edges around the pastry. Bake in 425-degree F oven for 15-20 minutes.

4. Make simple syrup by heating together water and sugar until dissolved. Remove from heat and mix in sliced almonds. Before pithiviers are totally done, remove from oven and brush with simple syrup solution and sprinkle on sliced almonds.

5. For almond brittle, combine sugar, water, lemon juice, and corn syrup in a pot and cover. Slowly bring to a gentle boil and remove lid. When mixture starts to turn a little golden, mix in sliced almonds. Line a sheet tray with parchment paper and spray with non-stick cooking spray. Spread mixture onto sheet tray, angling pan around to spread the brittle (do not touch with bare hands as it is very hot). Let cool completely before cracking into pieces.

To Serve:

1. Drizzle elderflower syrup onto plate.

2. Place pear and ginger-frangipane pithivier over syrup.

3. Spoon vanilla ice cream on top of pithivier.

4. Place a piece of almond brittle into ice cream.

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