Puff pastries topped with pears cooked sous vide in vanilla, Amaretto and lemon zest syrup, then stuffed with Nutella and baked to golden perfection. As fancy as this might look or sound the Sois Vide Amaretto Pear and Nutella Pastries are really aren’t that hard to make and the flavor is absolutely amazing. They look like something that would come from a fancy pastry shop.
- 6-7 Pears, peeled and cored (Bosc works best)
- 3 cups water
- 1 cup granulated sugar (white or brown)
- 2-3 Tablespoons lemon juice
- 1 cup Amaretto liqueur (or Grand Marnier, or Apricot/Peach Liqueur)
- 5 Tablespoons vanilla extract
- 1 star anise (optional)
- 1 cinnamon quill (optional)
- 2 sheets puff pastry (1 lb) + 1/3 sheet
- 6 Tablespoons Nutella
- 4 Tablespoons Apricot Preserves
- Make the Amaretto Sois Vide Pears: Prepare a 176 °F / 80 °C water bath. Combine water, sugar, lemon juice, liqueur, vanilla extract, star anise and cinnamon a pot and simmer. Strain.
- Fill a container with water. Peel pears, submerging each fruit in the water once skin is removed.
- With a clean scrubbing pad or kitchen towel, scrub the surface of each fruit—this will give pears a more even appearance.
- Place each pear into a sous vide bag. Add 35 g of poaching liquid to each bag. Vacuum-seal bags or leave unsealed, placing the open edges of the bags over the side of the bath and securing them there to prevent water from entering.
- Cook pears for 30 minutes, or until soft to the touch when squeezed. Chill.
- Cut the poached pears in half and remove the seeds from the center with a mellon baller or teaspoon. Now fill the hollowed cavities with Nutella.
- Assemble the Sois Vide Pear and Nutella Pastries: Place two thawed and unfolded sheets of puff pastry together and gently go over with a rolling pin to adhere the layers together. Poke the sheet with a fork every 1 inch.
- Invert the filled pears onto the puff pastry sheet filled side down, spacing the pears about ½ an inch apart. Using a pizza cutter or a knife go around the pears leaving about 1/4 of an inch of puff pastry around each pear. Remove the scraps.
- If you want to add leaves to the pastries, use a leaf cookie cutter to cut out the leaf shapes, then using a knife go and make the leaf veins. Attach the leaves to the small end of the pasties and press firmly to adhere.
- Bake and Glaze: With a spatula transfer the puff pastries with pears onto a parchment lined baking sheet, spacing them at least 1/2 an inch apart. Bake in a preheated to 400F degrees oven for about 15 minutes or until the edges of the pastries are golden in color. Then, cover loosely with foil and continue baking until the bottoms are thoroughly baked, about 5 minutes.
- Heat about 3-4 tablespoons of apricot preserves or jam and put through a fine mesh sieve. Now use a pastry brush and cover the tops of the pastries with the preserves.
- Fill a ziplock bag with a tablespoon of Nutella, remove all air and close. Microwave for 10 seconds. Snip off the end and cover the pears with a drizzle of Nutella in a zig-zag motion. For best results consume within 1 hour. Pastries can be served warm or cold, depending on a preference.
If not planning to eat right away, leave the pastries unglazed and without Nutella drizzle until ready to serve, then bake in a 400F oven for 5 minutes and continue with the glaze and nutella drizzle as described in the steps above.