Pear vanilla pie with chocolate cream and candied chestnut ice cream
60 gr poached pears
25 cl liquid cream 35 %
2 egg yolks
1/4 vanilla bean
50 gr of sugar
25 gr of flour
160 grams of chocolate cream, candied chestnuts
1 shortcrust pastry
Heat the single cream with the vanilla until it boils.
Beat the egg yolks with the sugar, then add the flour and pour the cream over it.
Return the cream to the heat and cook until it thickens for 10 minutes.
Book cool. Bake the small tarts in the oven at 180°C for 10-15 minutes.
Place the vanilla cream at the bottom of the cooled tarts, place thin slices of pear on top and arrange the chocolate cream, marrons glacés using a piping bag.
The little extra Aix&Terra
that you will need