Pear Cream and Marzipan Pastry Parfaits
- For the pear cream
- 2 Pear
- 8 Tbsps white wine
- 3 Tbsps sugar
- 2 medium egg yolks
- 250 milliliters Whipped cream
- 2 Tbsps Pear brandy
- For the pastry
- 30 grams soft Marzipan
- 2 medium eggs
- 60 grams sugar
- 1 pinch salt
- 2 Tbsps Whipped cream
- 75 grams Pastry flour
- 1 medium egg white
For the pear cream, peel, quarter and core pears and cut into small pieces. Mix pears, white wine and sugar in a saucepan and simmer until pears are soft. Strain pears from wine mixture, puree and stir back into wine mixture. Simmer pear mixture for 3-4 minutes.
Beat egg yolks until fluffy and fold into pear mixture while still hot. Beat cream until stiff and fold into pear mixture. Stir pear brandy into pear mixture and freeze for about 3 hours, stirring occasionally to keep from freezing solid.
For the pastry, cut marzipan into small cubes. Using a fork, mix marzipan with 1 egg to a thick paste. Whisk remaining egg, salt, cream and half of the sugar and stir in marzipan mixture. Sift flour over pastry mixture and fold in with a whisk. Beat egg white until stiff, add remaining sugar and fold into pastry mixture.
Line a baking sheet with parchment paper. Form pastry mixture into thin leaf shapes about 6 cm diameter (approximately 2 1/3 inches diameter) on prepared baking sheet. Bake pastry leaves in oven preheated to 180°C (fan: 160°C, gas mark 2)(approximately 350°F) until golden, about 6 minutes. Carefully remove pastry leaves from baking sheet and let cool.
Place pear cream in a pastry bag with a large star tip and pipe into decorative layers on plates with the pastry leaves. For garnish, drizzle parfaits with honey and top with strawberries. Serve parfaits immediately.