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Ingredients
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Honey Anglaise
Spiced Graham Crumb
Choux Pastry
Pear Filling
Method
Honey Anglaise
- 1
Prepare the Base
In a medium saucepan, combine milk and heavy cream. Heat over medium heat until just simmering.
- 2
- 3
- 4
Cook the Anglaise
Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened. Remove from heat and stir in vanilla extract.
- 5
Cool
Let the anglaise cool to room temperature, then refrigerate until ready to use.
Spiced Graham Crumb
- 6
Mix Dry Ingredients
In a bowl, combine graham cracker crumbs, brown sugar, ground cinnamon, ground ginger, and salt.
- 7
Add Butter
Pour in the melted butter and mix until the crumb mixture resembles wet sand.
- 8
Bake
Spread the crumb mixture onto a baking sheet and bake at 350°F (175°C) for about 10 minutes or until golden brown. Let cool.
Choux Pastry
- 9
- 10
Incorporate Eggs
Remove from heat and let cool slightly. Beat in eggs one at a time until the mixture is smooth and glossy.
- 11
Pipe the Pastry
Spoon the dough into a piping bag and pipe circular shapes onto a baking sheet lined with parchment paper.
- 12
Bake
Bake at 400°F (200°C) for about 25-30 minutes until puffed and golden brown. Let cool.