Pear, Savoy chicory

Preparation

Pear siphon
(to be prepared the day before)
Boil the pear juice then filter it through a cloth. Soak the gelatin in cold water and drain. Bring the pear juice to a boil again and add the gelatin. Pour the mixture into a siphon and charge with one cartridge. Keep in the cold for 12 hours.

Pear pearls
(to be prepared the day before)
Bring 25 cl of water and the sugar to a boil. Set aside. Peel the pears and scoop out pearls using a melon baller (Parisienne scoop). Marinate the pear pearls in the cold syrup for 24 hours.

Cigarette batter
Melt the butter. Mix the sugar, chicory, and flour. Pour in the melted butter then the egg whites. Work with a spatula until the mixture is homogeneous. Spread it on a silicone baking mat to a thickness of 1 mm and cut strips 10 cm wide and 16 cm long. Bake in a ventilated oven preheated to 180°C until a golden color is achieved. While hot, wrap each strip around a wooden dowel and let cool to form a tube. Store in a dry place.

Chicory pastry cream
Soak the gelatin in cold water and drain. Boil the milk, add the chicory, and let infuse for 20 minutes. Pass through a chinois. Whisk the eggs with the sugar until pale (blanchir), then add the flour and custard powder. Mix well. Re-boil the chicory-infused milk then pour it over the previous mixture. Cook for 2 minutes over low heat, stirring constantly with a whisk. Stir in the gelatin. Transfer to a container and keep in the cold. Mix 250 g of cold pastry cream with 150 g of whipped cream. Keep refrigerated.

Lemon sauce
Simmer 7.5 cl of water and the lime juice. Add the sugar and pectin. Mix and bring to a boil. Once cold, add the lime zest.

Pear sorbet
Bring 25 cl of water and the sugar to a boil, then set aside. To 287 g of this syrup, add 500 g of pear pulp (or compote) and bring to a boil. Let cool and add the pear liqueur. Churn in a sorbet maker and immediately, using a pastry bag, fill the cigarette biscuit cylinders. Store in the freezer.

Chicory meringue
In a mixer, combine the egg whites, 50 g of sugar, and the chicory. Whip the mixture, add the remaining 50 g of sugar, and continue to beat at high speed for 2 minutes. On a silicone baking mat, pipe the mixture using a plain nozzle (4 mm diameter) into small sticks. Dry in a ventilated oven at 50°C for 8 hours.

Finishing and plating
Place the frozen cigarette in the center of the plate. Arrange the pastry cream on top followed by five pear pearls. On another plate (or to the side), make a large dot of pear siphon and, using a spoon, deposit the espuma between each pearl. Arrange the meringue sticks in a layered pattern. Pour the lemon sauce around the cigarette.