PEAR SHORTCAKE

For 1 large sheeet pan | 100  portions - 3 X 1 inch

 SABLEUSE SHORTCAKE

 ( 1 large sheet tray )

      - 13 egg yplks

      - 1 egg

      - 375 gm Sugar

      - 375 gm Butter , melted

      - 115 gm Corn Starch

      - 115 gm AP Flour

- Whip yolks and sugar while butter is melting

- Add melted butter

- Then add flour and cornstarch, sifted together

- Linen a sheet pan with butter and parchment paper

- Pour the mix onto tray and evenly spread with a spatula

- Bake at 315F for about 20 to 25 min

 MOUSSELINE CREAM

Combine cold Pastry Cream and Butter Cream until homogenized 

    PASTRY CREAM

      - 1 quart Milk

      - 225 gm (1 cup) Sugar

      - 90 gm Pastry cream powder - code # PA 5326

      - 2 Eggs

           __________

 - 1/3 cup Pear Brandy "Poire Williams"

- Bring milk to a boil

- Mix eggs , Sugar and powder until smooth

- Add part of boiling milk over egg mixture

- Combine everything and bring back to the boil. The cream needs to be cold before being used

 - Before adding the cream to the butter cream, smooth it in the kitchen aid using the whisk attachment after adding the Pear Brandy

 BUTTER CREAM

 - 100 gm Light Corn Syrup

 - 680 gm Sugar

 - Water ( to dilute sugar for cooking0

 - 340 gm Egg whites

 - 3 lbs Butter , cold

- Cook corn syrup, sugar and water up to 121C

- In mixer start whipping egg whites on 2nd speed

- When sugar is about ready, turn mixer onto 3rd speed

- Gently pour sugar over beating whites

- Let work until lukewarm

- Add diced cold butter to the still running meringue (Swiss) and let turn intil well homogenized

 OTHER COMPONENTS

PUNCHING SYRUP

 - 1 pint Poaching Syrup

 - 1/2 cup Pear Brandy "Poire William"

WHITE CHOCOLATE (Valrhona Ivory)

 - 450 gm , melted

 MARZIPAN  code # PA 4634

 - 1 kg