© DR
Benjamin Chrétien Pear Caramel Soufflé
Ingredients for the pear-caramel soufflé
For the soufflé
- 4 ripe pears
- 200 g sugar
- 4 eggs (yolks and whites separated)
- 30 g butter
- 1 tablespoon flour
- 200 ml milk
- ½ vanilla pod (or 1 teaspoon vanilla extract)
- 2 tablespoons caramel purée (or homemade caramel paste)
- 30 g powdered sugar
- 1 pinch salt
For the pear compote
- 2 pears
- 50 g sugar
- 1 tablespoon butter
- 1 teaspoon vanilla (or ½ vanilla pod)
For the poached pear
- 1 pear (variety of your choice)
- 500 ml water
- 100 g sugar
- 1 cinnamon stick
- 1 star anise (optional)
- Lemon zest
For the caramel ice cream quenelle
- 500 ml liquid cream
- 200 g sweetened condensed milk
- 100 g sugar
- 1 tablespoon glucose (optional)
- 1 teaspoon caramel extract or paste
For the caramel sauce
- 200 g sugar
- 100 g butter
- 200 ml liquid cream
For the pear chips
- 1 ripe pear
- 1 tablespoon sugar
- 1 tablespoon lemon juice
Steps for the pear-caramel soufflé
- The pear compote: Peel and dice the pears. Melt the butter in a frying pan, add the pears, sugar and vanilla. Cook over a low heat for 10 minutes, until lightly caramelized. Leave to cool.
- The soufflé base: Heat the milk with the vanilla. In another saucepan, melt the butter, add the flour and mix to form a roux. Gradually whisk in the hot milk. Remove from the heat and add the egg yolks and caramel purée. Mix and leave to cool.
- Meringue: Whisk the egg whites with a pinch of salt. Gradually add the powdered sugar to obtain a firm meringue.
- Assembling and baking the soufflé: Gently fold the meringue into the cooled cream. Butter and sugar ramekins. Place a thin layer of pear compote in the bottom. Pour in the soufflé mixture. Bake in a preheated oven at 180°C for 12-15 minutes. Do not open the oven door during baking.
- Poached pear: Peel and halve the pear, removing the core. Bring the water, sugar, cinnamon, star anise and lemon zest to the boil. Add the pear and cook for 15-20 minutes over low heat. Leave to cool.
- Caramel glaze: Heat the sugar to a golden caramel color. Stir in the liquid cream and sweetened condensed milk. Stir in glucose and caramel extract. Leave to cool, then whirl in an ice-cream maker or freeze, stirring every 30 min, for 3-4 hours.
- The caramel sauce: Melt the sugar over medium heat to obtain a golden caramel. Add the butter and stir. Stir in the hot cream until the sauce is smooth.
- Pear potato chips: Preheat oven to 90°C. Thinly slice the pear using a mandolin. Mix with the sugar and lemon. Place on a baking sheet and bake for 1h30 to 2h until completely dry.
- Dessert assembly: Carefully remove the soufflés from the oven. Place half a poached pear on the plate. Add a quenelle of caramel ice cream. Drizzle with caramel sauce. Arrange the pear chips harmoniously. Serve immediately and enjoy!
- Tips: To save time, prepare the compote, poached pear and caramel ice cream in advance. Add a pinch of fleur de sel to the caramel to intensify the flavours.
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