Poached Pear Vol Au Vent

Indulge in the exquisite delight of Poached Pear Vol au Vents. The delicate, perfectly poached pears nestle within flaky, golden-brown puff pastry, creating a harmonious texture that captivates with each bite. As you venture further, the velvety dulce de leche cream filling unveils itself, a luscious companion to the subtle sweetness of the poached fruit. This culinary masterpiece offers a delightful balance of sophistication and decadence, making it a sublime treat that elevates any occasion. Prepare to embark on a journey of taste and texture with every enchanting mouthful.

Ingredients:

Cinnamon Dulce de Leche Cream:

¼ c. Dulce de Leche
1 tsp. cinnamon powder

Poached Pears:

5-6 small firm Anjou pears
4 tbsp. lemon juice
1 cup of granulated sugar
1 bottle of white wine
2 cups of water
2 cinnamon sticks

Puff Pastries:

2-3 sheets of store-bought puff pastry, thawed.
1 egg
1 tbsp. water

Instructions:

Cinnamon Dulce de Leche Cream:

Pour the Dulce de Leche cream into a small bowl, add the cinnamon and stir to combine. Set Aside.

Poached Pears:

Peel the pears using a paring knife. Leave the stems on. Once peeled, add to a large bowl with cold water and 2 tbsp. of lemon juice. In a large pot, combine the sugar, water, wine, cinnamon sticks, lemon, and pears. Place over medium high heat and bring to a boil. Simmer until the pears are fork tender, usually about 20 minutes. Remove the pears from the liquid and allow to cool on a wire rack.

Puff Pastries:

Preheat oven to 400°F. Roll out the thawed store-bought puff pastry dough with a rolling pin, removing any creases.

Cut out 6 3.5-inch circles using a biscuit cutter. With the second sheet, cut out 6 3.5-inch circles, and then a 2-inch circle out of the center. Brush the 1 set of circles with the egg wash, top with the second set of circles and brush again with the egg wash.

Transfer to a parchment lined baking sheet.

Bake the pastries for 12 minutes. When they are puffed up and golden brown, remove the center cut piece and discard. Let cool completely.

Assembly:

When the pastries are cool, add a tablespoon of the cinnamon Dulce de Leche to the cavity and top with a poached pear. Sprinkle with cinnamon and serve immediately.