Pear natas with Éphémère Pear-caramelized pears






• 2 tbsp. butter

• 2 ripe Bartlett pears, peeled and diced

• 2 tbsp maple syrup

• 2 tbsp. Éphémère Pear

• 1 dash of ground nutmeg  



• Butter

• 1 cup milk

• 3 tbsp. corn starch

• 2 tbsp. Éphémère Pear

• 1 cup white sugar

• 1/2 vanilla pod

• 6 egg yolks

• 500g puff pastry, thawed 

A participation of

Samuel Joubert



• Preheat oven to 375°F.

• Melt butter over medium heat in a pan. Add the pears, the syrup, the beer and the nutmeg and mix thoroughly.

• Cook for about 10 minutes until pears are soft and the liquid is almost completely reduced. Stir gently until well coated. Drain the pears and set aside. 

• 4-Lightly grease bottom and sides of a 12-cup muffin pan. Roll up the dough and cut into 12 slices. Spread in the bottom and the sides (up to the rim) of each cup.

• Place the egg yolk into a bowl.

• In a small pot, combine the milk and corn starch. Mix thoroughly with a whip until smooth and add beer, sugar and vanilla.  Heat at medium temperature for a few minutes, stirring often, until the mixture has thickened lightly. Keep a close eye on it as the consistency does not take long to change.   

• Slowly combine ½ cup of the warm mik mixture with the egg yolks, while whipping gently. The idea is to make the egg temperature rise without cooking them.

• Lower the heat and add the egg mixture to the rest of the milk in the pot, whipping gently. Remove the vanilla pod and discard.

• Fill the muffin cups up to 1cm from the top of the dough (the mix with expand in the over and fall when it is taken out). Spread the pears at the center of the mix (about ½ tsp. per cup). Bake for about 25 minutes or until the dough is golden. 

• Take out of the oven and completely cool before unmoulding. Gently detach the sides with a knife before unmoulding. Let sit at room temperature for 15-20 minutes before serving. Can be kept in the refrigerator for a few days in an air-tight container.

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