Mulled wine pear & speculoos teardrop
Cost
Difficulty
Ingredients
For 10
10 semi-finished vanilla drops
250 g pear cream marinated in mulled wine
1 g four-spice blend
100 g whipped vanilla cream
QS speculoos
Spiced pear cream:
250 g pear purée
50 g red wine
30 g sugar
25 g cornstarch
2 egg yolks
30 g butter
1 g four-spice blend
Associated Product
Recipe
Pear slowly simmered in mulled wine and spices, creamy and fragrant, paired with crunchy speculoos and a touch of vanilla cream.
Preparation : 20 minutes
Marinating the pears in mulled wine: Heat the red wine with the four-spice blend and the sugar, then let the pear purée marinate in it for a few minutes at a simmer to absorb the flavors.
Let it reduce slightly if needed.
Preparing the spiced pear cream: Heat the marinated pear purée with the remaining four-spice blend.
In a bowl, whisk the egg yolks with the sugar and the cornstarch until pale.
Put the hot purée over this mixture, then return to the heat and cook until thickened, as you would a pastry cream.
Off the heat, stir in the butter. Cool quickly.
Let it reduce slightly if needed.
Preparing the spiced pear cream: Heat the marinated pear purée with the remaining four-spice blend.
In a bowl, whisk the egg yolks with the sugar and the cornstarch until pale.
Put the hot purée over this mixture, then return to the heat and cook until thickened, as you would a pastry cream.
Off the heat, stir in the butter. Cool quickly.
Dressing : 5 minutes
Fill the center of each drop with the spiced mulled-wine pear cream.
Add a layer of speculoos. Finish by piping a point of whipped vanilla cream on top.
Add a layer of speculoos. Finish by piping a point of whipped vanilla cream on top.
Chef's tip
As a variation, you can replace the speculoos with gingerbread crumble.