Masterchef UK Professionals
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Poached Pear Millefeuille with Hazelnut Praline Cream
Guest chef Matthew Ryle demonstrated his benchmark poached pear millefeuille with hazelnut praline cream. He baked pre-rolled puff pastry cut to uniform rectangles, dusted with icing sugar to caramelise and shine in the oven, and weighted with a cooling rack to keep it flat. Caramel was cooked to a deep, dark amber and cooled in the freezer until rock solid before being blended with toasted hazelnuts into a praline. Pears were cut into wedges and poached in a sauternes-based liquor with cinnamon, star anise and vanilla pod, kept submerged with a cartouche for even cooking. The praline cream combined mascarpone, double cream, vanilla and icing sugar, whipped to soft peaks then folded with praline. Every component was cooled in the freezer before three uniform layers of pastry, cream and poached pears were assembled into an elegant tower, finished with scattered crushed praline.
{Judge}: ""That looks fantastic. I feel like I'm back in Paris again. It's not too sweet. You taste the pear, you can taste the hazelnuts. The pastry is cooked to perfection. It's absolutely flawless.""
{Judge}: ""There's not just the skills of being able to poach and cook the pastry. It's also understanding the temperatures. You cannot build this dessert if everything is not set and cold. So much skill on show."""
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