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Recipe Step by Step
POACHED PEAR WITH VANILLA BEAN PASTE
630g comice pear
1300g mineral water
190g brown sugar
Peel and dice the pears, immediately submerging them in water with a little lemon so that they don’t brown.
Bring the water, brown sugar and vanilla bean paste to a boil.
Add the pears and cook on a very low heat with the lid on until you can slide a knife into them easily.
Store the pears in the refrigerator.
VANILLA SOUFFLÉ BASE FOR VANILLA SOUFFLÉ
82g European-style butter
82g all-purpose flour
820g whole milk
Use the butter and flour to make a roux, then set it aside.
Heat the milk and vanilla bean paste, then gradually add in batches of the roux to make a béchamel sauce.
Boil for 2 minutes.
1000g Vanilla soufflé base
240g egg yolks
440g egg whites
4g cream of tartar
Heat the soufflé base in a saucepan to approx. 120°F (50°C) and mix it until it is very smooth. Add the egg yolks and mix them in well.
At the same time, beat the egg whites with the pre-mixed sugar and cream of tartar.
Gently fold together the two mixtures.
Assembly and finishing
Make the poached pears and vanilla soufflé base. Set aside.
Grease the soufflé molds and sprinkle them with sugar.
Place 20g of finely diced poached pears in the base of the soufflé mold, then fill them to the top with soufflé mix.
Bake in a fan-assisted oven at 350°F (175°C) for 7 minutes.
Serve as soon as the soufflé is out of the oven.