Pear Bourbalou on Pear Coulis with Pear Granite

A great cake recipe for any occasion:

1. for the pastry cream, beat the egg yolks together with sugar until the mixture is light in color, then fold in the flour. Boil the milk with the split vanilla pod, remove the pod and stir the milk with the egg yolk mixture. Simmer everything together for about ten minutes, stirring continuously, until it thickens.

2. beat the powdered sugar, cornstarch, almond powder, butter, egg and egg yolks, then add 160 grams of pastry cream and the whipped cream.

Boil one liter of water with one kilo of sugar, one vanilla pod and the juice of one lemon. Cut the tops of the pears into small pieces with the wooden stalks, sprinkle the cut surface with the juice of one lemon and keep it. Remove the skin from the pears, cut them in half, remove the core and cook them in the sugar syrup for 5 to 10 minutes at a low temperature.

Remove eight pear halves, dice and caramelize in light brown nut butter in a frying pan until all liquid has evaporated. Shape pear cubes into four flan molds. If you don’t have those, you should mold the fruit in a greased cake pan on a tiny bit of almond paste. Cover the pear cubes with the almond paste and place the reserved pear capsules on top as a decoration. Bake the cake in the oven at 180 °C for 35 min.

For the sorbet, mash two pears with a quarter of a liter of syrup and a dash of pear brandy and put them in the ice cream maker. Who

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