Crème brulée à la poire & safran de Barras - Chef Frédéric Payan

Crème brulée à la poire & safran de Barras - Chef Frédéric Payan

2 yellow Williams pears,

75 cl of fresh mountain cream,

10 cl of Farigoule de Forcalquier

6/7 saffron pistils from Barras Karkam Cheron Guilène

3 tablespoons of honey

8 egg yolks and 3 whites

210 g icing sugar

40 g caster sugar

25 g flour

2 vanilla pods

45 g butter

200 g Valensole almonds

10 tbsp brown sugar

1. Preheat your oven to 170 ° C. Melt 40 g of butter, let it cool and incorporate 210 g of icing sugar, 25 g of flour, and a 1/2 vanilla bean. Add 3 egg whites, melted butter and mix well.

2. Place small heaps of dough, the equivalent of a teaspoon, on a baking sheet with baking paper.

Sprinkle with crushed Valensole almonds. Bake for 10 minutes and wait until the tiles are golden. Book.

3. In a saucepan, put the cream and bring it to a boil. Add the seeds of the vanilla pod split in two, 6 to 7 saffron pistils and let infuse for 10 minutes over low heat. In a salad bowl, beat the egg yolks with the caster sugar to whiten them.

4. Peel and finely cut the pears with a mandolin. In a hot pan, caramelize your honey over low heat and add 5 g of butter, the pears. Let cook with a lid for 5/7 min. Pour in your alcohol and flambé it.

Divide the pears in your ramekins and pour the cream over them and bake for 50 minutes in a bain-marie.

5. Take the creams out of the oven, let them cool for 2 hours. Before serving, sprinkle with a thick layer of brown sugar and caramelize it with a blowtorch. Arrange an almond tile and enjoy!

Photo Credit: Chef Frédéric Payan

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