Taillevent Pear Souffles With Pear Wafers Food

TAILLEVENT PEAR SOUFFLE

Steps:

• In a saucepan, combine one and one-third cups of the sugar with three cups of water. Bring to a simmer and cook until the sugar dissolves. Remove from the heat.
• Peel, core and quarter the pears. Place them in the saucepan, adding a little more water if necessary, so they are just covered with the syrup. Simmer gently until the pears are tender, about 20 minutes. Remove from the heat and drain. Discard the syrup.
• Dice eight quarters of the pears. Puree the rest in a food processor. Return the puree to a saucepan and cook until it is reduced to about two cups.
• In a saucepan, dissolve two-thirds cup of the sugar in one-third cup water. Cook over medium-high heat, without stirring, until the mixture reaches the hard-crack stage, 300 degrees on a candy thermometer. This is just before the sugar turns to caramel.
• Immediately pour the hot sugar into the warm pear puree and stir. Add the eau de vie de poire.
• Butter eight one-cup souffle dishes and dust them with the remaining sugar. Divide the diced pears among them. The souffle can be prepared ahead up to this point.
• Preheat the oven to 475 degrees.
• Beat the egg whites until they hold firm peaks but are still creamy. Fold the pear puree and egg whites together and spoon the mixture into each of the prepared souffle dishes.
• Bake 8 to 10 minutes, until the souffles are puffed and nicely browned. Serve at once.

PEAR GINGER SOUFFLE

Steps:

• Preheat oven to 400 degrees. Butter dishes well, coat with sugar, and tap out excess. Chill.
• Peel, quarter, and core pears. Cut into 1-inch pieces. Squeeze lemon halves over pieces to prevent discoloring. Place pears and 2 tablespoons sugar in a small saucepan and cook, stirring frequently, over medium heat until they become a chunky sauce, about 10 minutes. Transfer to a food processor, and puree. Return to pan.
• Using a clean garlic press, squeeze juice from ginger into puree; discard pulp. Continue cooking puree over low heat until thick and a spoon drawn through puree leaves a trail, about 15 minutes.
• In a small bowl, dissolve the cornstarch in 2 tablespoons cold water. Stir into the puree, and bring to a boil, stirring constantly. Simmer a few minutes more. Transfer to a large bowl, and beat in egg yolks. Cover with plastic wrap, pressing it onto the surface of the mixture. Keep warm until ready to use.
• In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 3 tablespoons sugar. Beat until stiff and glossy.
• Spoon 1/3 of the whites into pear base. Add Poire William, if desired, and whisk until smooth. Quickly fold in remaining whites until combined. (Don't worry if there are some streaks.) Fill prepared dishes to about 1/4 inch from the top. Run your thumb around edge of dishes to make a groove. Sprinkle with granulated sugar if desired.
• Bake 10 minutes at 400 degrees, then reduce heat to 375 degrees and continue baking for 10 minutes. Serve immediately.

TAILLEVENT PEAR SOUFFLES WITH PEAR WAFERS

Steps:

• For the pear wafers: Heat oven to 250 degrees F. Line a baking sheet with a silicone mat. Wash pear and use a mandolin to slice into thin slices. Place sugar on a flat plate and dip both sides of pear slices into sugar to coat. Place slices on baking sheet. Place another silicone mat on top, sandwiching the pear slices. This will keep them from curling up in the oven. Bake about an hour until the slices have turned dry and crisp. Peel wafers off the silicone mats and transfer to a wire rack to cool and harden. For the pear souffles: Combine 1 1/3 cups of sugar with 3 cups water in a saucepan, and heat on stove until sugar dissolves. Remove from stove. Peel, core, and quarter the pears. Place in the saucepan with the sugar syrup, adding more water if necessary to cover the pears. Simmer gently over medium heat for 12 to 15 minutes, until pears are tender. Drain the pears and discard the syrup. Dice 8 of the pear quarters and reserve. Puree the remaining pears in a food processor until smooth. Place puree in a saucepan and cook over medium heat until it has reduced to 2 cups. Remove from heat. Dissolve 2/3 cup of remaining sugar in 1/3 cup water in a clean saucepan and cook over medium high heat until the syrup turns golden caramel. Make sure the puree is still warm or it will set the caramel too fast. Pour the hot caramel into the puree and stir to combine. Add the eau-de-vie and stir to combine. Preheat the oven to 475 degrees F. Grease (8)-8 ounce ramekins with the butter on bottom and sides. Dust with the remaining 1/4 cup sugar. Divide the diced pears among the ramekins. Whip egg whites in a stand mixer until they reach firm peaks. Fold egg whites into the pear puree. Divide the mixture among the ramekins. Bake for 8 to 10 minutes, until the souffles are puffed and light brown. Serve immediately.

BREAKFAST SOUFFLES WITH SAUTEED PEARS

Steps:

• Preheat oven to 350°F. Butter six 2/3-cup soufflé dishes or custard cups. Melt 6 tablespoons butter in large skillet over medium-high heat. Stir in 6 tablespoons sugar. Add pears and sauté until tender and golden, about 5 minutes. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
• Using electric mixer, beat cream cheese, egg yolks and vanilla in large bowl until light and fluffy. Sift flour and cornstarch into cream cheese mixture. Stir just until blended (do not overmix).
• Beat egg whites in another large bowl until foamy. Add cream of tartar and beat until firm peaks form. Add remaining 1/3 cup sugar; beat egg whites until glossy. Stir 1 cup of egg whites into cream cheese mixture to lighten. Using rubber spatula, gently fold in remaining whites. Divide among prepared dishes.
• Bake soufflés until just set and slightly brown on top, about 25 minutes. Rewarm pears over medium-low heat. Remove soufflés from oven. Run tip of small knife around sides of soufflés to loosen. Using oven mitts for protection, turn soufflés out onto plates. Serve warm with sautéed pears.