Cream butter with sugar.

Add.

Once homogeneous, spread out between two baking sheets
(1.5 mm thick). Keep in freezer. Cut 5 cm diameter discs.
Bake on Silpat at 160°C for 8 min in ventilated oven.

Mix together in a pan and boil.
Remove from heat.

Add.

Whisk in.

Use a n° 10 pipping bag to make 2 cm diameters choux.
Bake at 150°C for 1 h (open key).

Melt together.

Add.

Add.

Let cool for 24 h and whip with a whisk.

Peel and dice. Put on a plate.

Sprinkle on top and cook in
microwave until pears are
translucent. Keep cool.

Make crème anglaise.
Cook at 85°C.

Pour previous mixture over.
Cool to 40°C.

Add and keep cool.

Heat together at 105°C. Cool.

Add.

Add at 28°C.

Add. Let cool for 24 h.

Add at 20°C. Mix cold.