Prisme d'Automne: Crystallized Inverse Feuilleté with Green Cardamom Pear & Whipped Sheep Ricotta Crèmeux

Plated Haute Pâtisserie★★★★★ 4.98 (460 reviews)

A multi-dimensional elevation of traditional French lamination, pairing deeply caramelized, paper-thin inverse puff pastry with a cloud-like whipped sheep's milk ricotta crèmeux, slow-poached Williams pears scented with cracked green cardamom pods, and a vibrant pear-eau de vie reduction.

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✔ BAKERY TESTED & CERTIFIED

Prisme d'Automne: Crystallized Inverse Feuilleté with Green Cardamom Pear & Whipped Sheep Ricotta Crèmeux

A multi-dimensional elevation of traditional French lamination, pairing deeply caramelized, paper-thin inverse puff pastry with a cloud-like whipped sheep's milk ricotta crèmeux, slow-poached Williams pears scented with cracked green cardamom pods, and a vibrant pear-eau de vie reduction.

★★★★★ 4.98 / 5.0·Oven: 190°C (375°F)

⏱ Prep Time

90 mins

🔥 Cook Time

45 mins

❄ Chill Time

4 hrs

🍽 Servings

6 slices

⚡ Calories

520 kcal

🌡 Temp

190°C

Ingredients

(Tap items to cross off as you bake)

• 500g high-grade inverse puff pastry (pâte feuilletée inversée)
• 75g confectioners' sugar (for caramelizing the pastry)
• 400g fresh whole-milk sheep's ricotta (drained overnight through cheesecloth)
• 150g heavy whipping cream (36% butterfat), well chilled
• 80g superfine caster sugar
• 1 Madagascar bourbon vanilla bean (split and scraped)
• 1g fine fleur de sel
• 3 firm Williams (Bartlett) pears, peeled, cored, and cut into 5mm dice
• 8 green cardamom pods (lightly bruised to expose seeds)
• 1 black cardamom pod (for subtle smoky depth)
• 350ml filtered water
• 120g granulated sugar
• 20ml freshly squeezed Meyer lemon juice
• 15ml Poire Williams eau-de-vie (pear brandy)
• 2g pectin NH mixed with 10g extra sugar (for the pear glaze)
• Edible gold leaf flakes and micro lemon-thyme leaves (for garnish)

Step-by-Step Instructions

1. 1
   To prepare the pastry, roll the rested inverse puff pastry to a precise thickness of 2mm on a lightly floured surface. Transfer onto a parchment-lined heavy baking sheet and dock thoroughly with a pastry docker.
2. 2
   Chill the rolled dough for 30 minutes, then cover with a second sheet of parchment paper and nest a second heavy baking sheet on top to restrict rise.
3. 3
   Bake at 190°C (375°F) for 25 minutes. Carefully remove the top sheet and parchment, dust the surface evenly with confectioners' sugar, and return to the oven at 220°C (428°F) for 5-7 minutes until an amber, glass-like caramelization forms. Cool completely, then gently saw into eighteen identical 12x4cm rectangles using a serrated bread knife.
4. 4
   Prepare the cardamom poached pears: Combine water, 120g granulated sugar, bruised green cardamom, black cardamom, and lemon juice in a saucepan. Bring to a gentle simmer, infusing the syrup for 10 minutes.
5. 5
   Add the diced Williams pears to the simmering syrup and poach for 6 to 8 minutes until translucent yet retaining structural integrity. Strain the pears, reserving the poaching liquid.
6. 6
   Reduce 150ml of the reserved poaching liquid over medium heat, whisk in the pectin NH sugar mixture, and boil vigorously for 1 minute. Remove from heat, stir in the Poire Williams eau-de-vie, fold into the poached pear dice, and chill until thickened.
7. 7
   Make the whipped ricotta crèmeux: Press drained sheep's ricotta through a fine-mesh tamis sieve into a mixing bowl to remove any graininess. Add caster sugar, vanilla bean caviar, and fleur de sel.
8. 8
   In a separate chilled bowl, whip the heavy cream to soft peaks. Gently fold one-third of the whipped cream into the sieved ricotta to lighten, then fold in the remaining cream. Transfer the mousse to a piping bag fitted with an 8mm plain round tip and chill for at least 1 hour.
9. 9
   To assemble, secure the base pastry rectangle on each plate with a tiny dab of cream. Pipe alternating neat bulbs of whipped ricotta and cardamom pear compote down the length of the pastry. Lay a second caramelized pastry layer gently on top and repeat the piping pattern.
10. 10
    Crown each mille-feuille with the third caramelized pastry rectangle set at a slight angle or flat. Garnish the top tier with a delicate quenelle of ricotta crèmeux, glazed pear jewels, touches of edible gold leaf, and fresh micro lemon-thyme leaves. Serve immediately.

👨‍🍳 🍳

CHEF'S GOLDEN BAKING SECRETS:

• Drain the sheep's ricotta in a cheesecloth-lined sieve over a bowl for at least 12 hours in the refrigerator; eliminating excess whey is the only way to achieve pipeable, velvet-smooth ricotta cream without using gelatin.
• When cutting caramelized puff pastry, always use an offset serrated knife in a delicate sawing motion with zero downward pressure to prevent splintering the delicate, laminated layers.
• Bruise the green cardamom pods with the flat side of a chef's knife just enough to crack the husk, releasing essential oils without dispersing gritty seeds directly into the poaching liquor.

NUTRITION INFORMATION (PER SERVING):

Calories

520

Protein

7g

Carbs

38g

Fat

32g

Sugar

26g

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