ABSTRACT
Raspberry pear viennoiserie is an exquisite blend of the finest butter laminated Viennoiserie filled with creme patissiere, raspberry jam and poached raspberry pears infused with vanilla. The raspberry pear syrup is prepared and cooled, and tinned pears are placed in the syrup, which is placed in a stainless-steel bowl and covered for a minimum of two days in a fridge at 3°C. The creme patissiere is prepared, cooled and piped into fingers of 4–5 cm length on silicone paper using a 1-cm round piping tube and frozen at -18°C. The laminated pastry element is prepared first by mixing a stiff, sweet, yeasted dough. For the raspberry pear viennoiserie, the pastry is sheeted to a thickness of 9 mm and chilled again for 20 minutes to stiffen the butter and the pastry dough. This enables cutting, without shrinking the pastry, with a large pear-shaped or teardrop-shaped cutter.
