Theses Puffed Pears with Crème Anglaise are a delightful treat.
Puffed Pears with Crème Anglaise
Makes 8 servings
Ingredients
- 1 (17.3-ounce) package frozen puff pastry, thawed
- 4 Bartlett pears, halved, cored, and scored
- 1 large egg, lightly beaten
- 3 tablespoons sanding sugar
- ½ cup heavy whipping cream
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 2 large egg yolks
- 2 tablespoons plus 2 teaspoons granulated sugar
Instructions
- Preheat oven to 400°. Line a large rimmed baking sheet with parchment paper.
- On a lightly floured surface, roll dough into 12×10-inch rectangle. Place a pear half on dough; cut dough around pear, leaving a ½-inch border. Repeat with remaining dough and pears. Using excess dough, cut out 16 leaves. Gently press a wooden pick lengthwise in center of each leaf, pressing three-fourths of the way through dough. Brush dough around pears and leaves with egg wash; gently press 2 leaves onto stem of each pear. Sprinkle dough with sanding sugar. Place on prepared pan.
- Bake until golden brown, 20 to 25 minutes.
- In a small saucepan, bring cream and vanilla bean seeds to simmer over medium-low heat.
- In a medium bowl, whisk together egg yolks and granulated sugar until smooth. Whisking constantly, gradually add half of hot cream mixture to egg mixture. Gradually add egg mixture to remaining hot cream mixture in pan, whisking to combine. Cook, whisking constantly, until thickened, about 10 minutes. Serve over pears.
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