how2heroes » Poached Pear Frangipane

Print Recipe

Makes 6 individual portions

Ingredients

For the Frangipane

1 stick butter, cubed, room temperature
1 cup confectioners sugar
1 cup almond flour
1 cup hazelnut flour
3 medium eggs
1 tsp vanilla extract

For the Poached Pears

6 Forelle or Seckle pears, peeled
2 cups water
3 star anise
1½ cups sugar
1 lemon, sliced
1 vanilla bean pod, split & seeds scraped

Special Equipment

pastry bag with large round tip
stand mixer with paddle attachment
parchment paper
baking sheet
melon baller

How-to

Make Frangipane

Layer the first ingredients in the bowl of a stand mixer. Start with one layer of the butter cubes, coat completely with powdered sugar, then the almond and hazelnut flours. Pour the eggs and vanilla on top
With a paddle attachment, start to mix on low speed for 15 seconds
Raise to medium speed, and mix 30 seconds then raise to high speed and mix for 15 seconds. Reduce the speed again to low, and allow to beat until white and fluffy, about 10 minutes
Transfer mixture to a piping bag fitted with a large, round tip. On individual squares of parchment paper (cut to slightly larger than the individual serving dishes), pipe round, tight coils (these will melt down into perfect cake rounds when in the oven). The batter will yield 6 individual cakes
Place on a sheet tray and freeze at least 30 minutes (these also can be made days in advance, and stored in the freezer until baking)

Poach Pears

Using a small melon baller, take the core out of the pear from the bottom
Place all poaching ingredients in a medium-sized saucepan (except pears). Bring to a boil, then add the pears
Cut a piece of parchment paper to fit right inside saucepan, and make a small hole in the center to let out steam. Cover pan, and reduce heat to a simmer for 20 minutes
Remove from heat, and allow to cool in poaching liquid

Bake & Plate

Preheat oven to 375º (conventional) or 350º (convection)
Remove frangipane from freezer. Invert each round on parchment onto oven-safe plate, and peel off parchment paper
Bake for 7 minutes. The frangipane should still be a bit gooey in the center
Serve immediately, placing a single poached pear in the center. The gooey frangipane should ooze and “hug” around the bottom of each pear

Optional Serving Suggestion (as shown in the video)

Before adding the pear atop each frangipane round, press a piece of hardened ganache or soft truffle in the center of the warm frangipane
Place pear atop in the center. Garnish with candied hazelnuts or chopped pralines

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Christina Kaelberer

Christina Kaelberer is Executive Pastry Chef of Market at the W Boston, a Culinary Concepts restaurant by Jean-Georges. Previously the Executive Pastry Chef of Chambers Kitchen, a Jean-Georges restaurant in Minneapolis, Minnesota, Christina received her culinary training both in her native Minneapolis at The Art Institutes International Minnesota as well as abroad at the prestigious Valrhona’s Ecole du Grand Chocolat in Rhone Valley, France. As a key member of the executive team at Market in Boston, Kaelberer brings her experience and rich history at some of the Twin Cities’ most critically acclaimed restaurants to Market.