Bourdaloue Tartlets

Soften the butter, add the 5 dry ingredients, mix well then add the egg yolk and mix to a smooth dough. Roll out the dough until flat to a thickness of 2mm. Cut out in disks 7cm in diameter and bake in the oven for 20 minutes. Coat the disks with a thin layer of white chocolate immediately after removing them from the oven, to prevent them from softening.

Mix the 3 dry ingredients and the vanilla. Add the 4 eggs, the egg yolk and the crème fraîche. Pour into a flexipan 6cm in diameter and bake at 160°C for 18 to 20 minutes.

Heat the PONTHIER pear purée and add the softened gelatine. Pour into a flexipan 3 or 4cm in diameter, chill and then turn out.

Make an Italian meringue with the sugar, glucose, water and egg white. Heat the PONTHIER pear purée and add the softened gelatine. Once the meringue mixture is warm and stiff, remove from the beater and add a little pear purée to soften the mix. Then slowly add the meringue mixture to the pear purée. When the mixture is smooth and even, gently add the whipped cream. In a flexipan 6cm in diameter, pour in a little of the pear mousse and cover with the pear jelly disk. Chill then turn out.

Bring the neutral glaze to the boil and add the PONTHIER passion fruit purée and the pear eau de vie.