Back to that endless well of inspiration and technique, The French Laundry Cookbook. It’s like a small mini cooking course for every…course. I refine, learn and always end up with an awesome dish or two. This dessert was from a couple months back when pears were at their most abundant. I had some of the fruit and wanted to make some kind of pastry with them. A quick search against my cookbook database using -the very useful- Eatyourbooks.com resulted in several recipes using pears in a pastry including this lovely and refined version of a strudel.
The first component I prepared was the fruit. I cut the neck from the pears and peeled the remaining rounded part. I used two different round cutters to make even cylinders and to hollow them out. These got poached in a syrup of white wine, vanilla, sugar and water. Once cool they went in the fridge until baking time.
With another large pear I made the crystallized pear chips. Using a mandolin, I sliced it into paper thin slices. I poached these in a syrup of sugar and water, heavy on the sugar, until translucent. I laid them carefully on a Silpat and dried them in a 275 F oven until perfectly crispy. I reserved these in a container with a pack of silica to keep them crispy.
This is by and large a classic recipe with classic components like the crème anglaise. It is really one of my favorite sweet treats. It’s just egg yolks, sugar, vanilla seeds made into a velvety custard with hot milk. I have made this using my sous vide precision cooker many times but this time i went old school and made it in an old fashioned pot and whisk. It is so delicious that I can eat it by the spoonful.
Chestnuts are not as beloved in the US as they are elsewhere and that’s a shame. They have a rich nutty and sweet flavor with a great buttery texture. Here roasted chestnuts get cooked with heavy cream and vanilla for an hour or so. Then they get pureed along with a bit of the pear poaching liquid and strained to make a luscious smooth puree.
To complete the strudel I brushed 4 layers of filo with clarified butter and sprinkled each with sugar. I stacked them and cut them into strips a bit wider than the pear cylinders. I laid the cylinders on the filo and rolled them up to make neat packages. I baked these at 350 F until golden brown and let them cool slightly before serving.
I plated the pear strudel and dusted it with a bit of powdered sugar. I poured some dollops of the custard next to it and each got a bit of reduced pear poaching liquid in the center. Then a scoop or thick smear of the chestnut puree went next to the strudel. This is a delicious dessert with contrasting textures, temperatures and flavors. I was a bit skeptical about how the chestnut puree would work with the rest of the dish other than that it has the perfect texture to hold the pear chips. However, it was delicious and added a great almost-savory accent to the dish along with a rich creamy texture.