 | Poached Pear CruffinYield: 6 cruffins Pastry Chef Constanza Luchtenborg of Butter Moon Bakehouse | Miami, FL |
A laminated cruffin filled with poached pear jam and silky mascarpone cream, finished with vanilla bean white chocolate ganache, red wine hibiscus reduction, and almond brittle for crunch. Layers of spice, citrus, and floral wine notes celebrate pastry craftsmanship and flavor balance in every bite.
Ingredients for Poached Pears in Wine Jam:
• 3 pears, peeled and diced
• 375 g. red wine
• 85 g. The Perfect Purée Sweet Hibiscus, thawed
• 325 g. water
• 85 g. granulated sugar
• ¼ tsp. ground clove
• ½ tsp. ground cinnamon
• ½ tsp. lemon juice
Ingredients for Mascarpone Cream:
• 452 g. mascarpone cheese
• 45 g. orange syrup (see below)
• 2 g. vanilla extract
Ingredients for Orange Syrup:
• 500 g. orange juice
• 500 g. granulated sugar
Ingredients for Vanilla Bean White Chocolate Ganache:
• 400 g. white chocolate
• 200 g. heavy cream
• 40 g. glucose syrup
• ½ vanilla bean, split and scraped
Ingredients for Wine Reduction:
• Leftover poaching liquid from the Poached Pears in Wine Jam
Ingredients for Almond Brittle:
• 60 g. toasted almonds, roughly chopped
• 200 g. granulated sugar
To Assemble and Serve:
Prepared cruffins
Method for Poached Pears in Wine Jam:
In a saucepan, combine wine, water, sugar, lemon juice, spices, and The Perfect Purée Sweet Hibiscus. Bring to a simmer. Add pears and poach gently 30 to 40 minutes, or until tender. Remove pears and measure 50 grams of poaching liquid. Blend liquid and pears until smooth. Cool completely.
Method for Mascarpone Cream:
In a mixing bowl, whisk mascarpone until smooth. Add orange syrup and vanilla extract. Mix gently until creamy and homogeneous.
Method for Orange Syrup:
In a saucepan, combine orange juice and sugar. Bring to a boil, then reduce to a simmer and cook a few minutes until slightly thickened. Cool and reserve.
Method for Vanilla Bean White Chocolate Ganache:
In a small pot, heat cream with vanilla bean and seeds. Let infuse 10 minutes, then reheat. Remove bean and pour hot cream over chocolate and glucose. Emulsify until smooth and glossy. Cool to piping consistency.
Method for Wine Reduction:
Using leftover poaching liquid from the pear jam, reduce over medium heat until thick, syrupy, and shiny. Strain and cool.
Method for Almond Brittle:
In a saucepan, cook sugar to a deep amber caramel. Stir in almonds quickly and spread onto parchment. Cool completely, then crush into small shards.
To Assemble and Serve:
Pipe 15 grams Poached Pears in Wine Jam into the center of each cruffin. Pipe 25 grams Mascarpone Cream over the jam. Top with 10 grams Vanilla Bean Ganache. Drizzle 1 gram Wine Reduction and finish with 1 gram Almond Brittle.