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Caramelized Pear Cake


Yield: 8 mini cakes


6oz Butter, at room temperature
3.5 oz Brown Sugar
3.5 oz Sugar
1/2 tsp Baking Powder
3 Eggs, at room temperature
5g Vanilla Paste
5oz Pastry Flour
5g Ground Clove
5g Ground Cinnamon
5g Ground Ginger
1.5oz Cream, 35% Fat
1.5oz Milk, 3.25% Fat

For the Caramelized Pears:

2 Anjou Pears
400g Sugar
1/4 lb Butter

For the Streusel Topping:

125g Butter
75g Sugar
60g Brown Sugar
1g Salt
1g Cinnamon
1g Nutmeg
250g All-purpose Flour

For the Milk Punch:

1 l Milk, 3.25% Fat
3/4 of a Vanilla Bean
250g Cream, 35% Fat
4 tbsp Brandy
6 Egg Yolks
1/4 c Sugar
1/4 tsp Nutmeg

  1. Preheat oven to 325* Farenheit
  2. Cream butter and sugars until light and fluffy.
  3. Add the eggs one at a time scrapping the bowl as needed between eggs.
  4. Sift all the dry ingredients and add interchangeably with the liquid ending with the flour.
  5. Finish by folding everything together.
  6. Deposit into ramekins at 90g per cake.
  7. Bake at 325 for 15 minutes.

For the Caramelized Pears:

  1. Peel and ¼ pears, then remove seeds.
  2. Create a medium caramel in a wide pot and add the butter, emulsify.
  3. Turn heat down to medium low and add pears, slowly caramelized pears for 20 minutes or until pears a soft and candied around the edges.
  4. Remove from the caramel and cool, reserve caramel.
  5. Slice pears and fan on the bottom of the ramekin.

For the Streusel Topping:

  1. Cream butter and sugars until light and fluffy.
  2. Sift all dry ingredients and add to the mix.
  3. Press onto a tray and bake until light golden.
  4. Remove, cool, and break into chunks. Re bake until golden brown.

For the Milk Punch:

  1. Combine milk, cream, vanilla bean, and nutmeg and scald.
  2. Whisk yolks and sugar together, temper with the hot liquid.
  3. Bring to 84°c on a double boiler, put on an ice bath.
  4. When cool add the brandy.



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