Frozen Chevre Parfait, Financier, Poached Pears, and Caramel Croquant

Adapted by
March 2012
Yield: TKTK


(Yield: 66 Servings)
180 grams all-purpose flour
300 grams almond flour, toasted
570 grams confectioner’s sugar
½ teaspoon salt
10 vanilla beans
540 grams egg whites
570 grams brown butter, melted
Chevre Parfait
(Yield: 24 Servings)
8 ounces chevre
4 ounces heavy cream
4 ounces egg whites
4 ounces sugar
6½ ounces glucose powder
Caramel Croquant
(Yield: 150 Servings)
500 grams sugar
500 grams glucose syrup
500 grams butter
Poached Pears
(Yield: 24 Servings)
4 teaspoons black peppercorns
2 quarts white wine
4 cups sugar
pinch salt
4 pears, peeled
Madeira Reduction
(Yields: 50 Servings)
750 milliliters Madeira
Pomegranate Syrup
(Yield: 80 Servings)
1 liter Pomegranate Juice
16 ounces corn syrup
To Assemble and Serve
pea tendrils


For the Financier:
Preheat the oven to 325°F. Sift together the flour, almond flour, sugar, and salt. Scrape vanilla beans and add the seeds to the flour mixture. Whisk the egg whites into the flour mixture, and then whisk in the brown butter in several additions. Whisk until smooth. Pour onto a half sheet tray lined with parchment and sprayed with nonstick cooking spray. Bake for 20 minutes, rotate, and bake 15 minutes more.

For the Chevre Parfait:
Whisk together the chevre and cream until smooth. Set aside in a warm place to soften. In the bowl of a stand mixer fitted with a whisk attachment, combine the egg whites, sugar, and glucose powder. Whip on low speed to incorporate. With a torch, slightly warm the sides of the bowl to aid in dissolution of sugars. Gradually increase the speed to full volume until medium peaks form. Add 12 ounces of the finished meringue to the softened chevre-cream mixture. Fold gently to incorporate. (Do not over mix or batter will become deflated and runny.) Pipe into ring molds, set on a silicone baking mat, and freeze.

For the Caramel Croquant:
Preaheat the oven to 300ºF. Combine the sugar and glucose syrup in a pot and warm gently to dissolve the sugar. Stir frequently, and do not allow the mixture to caramelize. When sugar is fully dissolved, add the butter bit by bit, stirring to incorporate. Cool to room temperature.

Grind the butter-sugar mixture in a food processor to a powder. Using a tea sifter, shake the powder into circles on a silicone baking mat. Bake until caramelized, allow tuiles to cool slightly, and lift them off the baking mat and gently shape into organic shapes.

For the Poached Pears:
Crush the black peppercorns with rolling pin. In a saucepot, combine the peppercorns, wine, sugar, salt, and vanilla beans; bring to a boil. Reduce heat to a simmer and add the pears. Gently set a plate directly on top of the pears to keep them fully submerged in the poaching liquid. Simmer until the pears reach desired tenderness (varies depending on ripeness of fruit). Remove from heat, cool, and store pears in poaching liquid.

For the Madeira Reduction:
Bring the Madeira to a boil, lower heat to a simmer, and reduce until thick and syrupy. Cool.

For the Pomegranate Syrup:
Bring the pomegranate juice to a boil, lower heat to a simmer, and reduce until thick and syrupy. Stir in the corn syrup and cool.

To Assemble and Serve:
Unmold the Chevre Parfait and cut in half to form 2 crescents. Reserve in freezer. Using a squeeze bottle, apply a quarter-sized pool of Madeira Reduction to the top right corner of the plate. Use a small pastry brush to drag the syrup toward the bottom left corner of the plate. Repeat with the Pomegranate Syrup to create a parallel brush mark. Cut 1¼-inches x ¾-inch rectangles of the Financier and arrange 3 in a loose manner following the line of the syrup. Using a Parisienne scoop, create small domes and spheres of Poached Pear. Scatter these among and on top of the Financier. Nestle the pieces of Chevre Parfait next to the Financier, 1 toward the top right of the plate, and 1 more centrally located. Sit 1 piece down flat and stand the other on its cut face. Garnish with a Caramel Croquant pieces and pea tendrils.