Pear and anise Tatin, Poire Williams chantilly, and hazelnut praline


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Pear tarte Tatin

Poire William chantilly

  • 250ml of double cream
  • 1 vanilla pod, seeds scraped out
  • 25ml of Poire Williams
  • 60g of icing sugar

Caramel sauce

  • 150g of caster sugar
  • 150g of double cream
  • 1 pinch of sea salt

Compressed pear


Peel the pears and cut in half lengthways, carefully remove the core from each half with a Parisienne scoop, creating a perfectly round hole. Push a star anise into each hole
Spread the butter into the base of a frying pan large enough to hold all 4 pear halves. Cover the butter evenly with the sugar and salt, then place the pears on top flat-side down. Place on the heat and begin to caramelise, cooking until the caramel reaches a nice dark golden brown. Remove from heat and set aside to cool
Preheat the oven to 190°C/gas mark 5
Roll out the puff pastry to a 2mm thickness, then carefully cut out pear-shaped pieces large enough to cover the individual caramelised pears with a little over hang. Press over the cooled pears, ensuring the pastry touches the caramel in the pan. Bake until the pastry is fully cooked through, for approximately 15 minutes
For the compressed pear, bring together the water, sugar, star anise and lemon juice in a small pan and simmer gently for 1 minute. Remove from heat and allow to cool. Slice the pear into 5mm thick slices, then cut these slices with a small round cutter and place in a vacuum pouch. Add some of the syrup and vacuum on full pressure. Keep in the bag until the pear turns translucent
For the chantilly cream, whip the double cream with the vanilla seeds until it forms soft peaks, then carefully fold in the Poire Williams and icing sugar. Whip again if needed, but do not over-whip or the cream will split. Refrigerate until needed
To make the caramel sauce, gently heat the sugar until it melts and begins to caramelise. Continue to cook until a dark caramel is reached, then pour in the cold double cream and simmer until you have a smooth, rich sauce. Add the sea salt and keep warm until needed
For the hazelnut praline, toast the hazelnuts to a light golden brown. Heat the sugar to a caramel and stir in the hazelnuts until covered in sugar. Allow to cool then blitz to form a crumble-like texture. Stir in the popping candy
To serve, spoon a circle of caramel sauce onto the plate. Turn the Tatins over so the flat side with the anise is facing upwards, then place on the plate to the left. Spoon a teaspoon of the praline onto the plate to the right of the Tatin and spread slightly. Place a rocher of the cream on top of the praline crumble. Arrange the compressed pear discs around the plate to finish the dish
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