Pear Strudel with Chestnut Cream and Pear Chips from The French Laundry Cookbook by Thomas Keller

Name: Pear Strudel with Chestnut Cream and Pear Chips from The French Laundry Cookbook by Thomas Keller
Ingredients: 1 recipe Poaching Liquid; 6 ounces vacuum-packed unsweetened chestnuts or peeled roasted fresh chestnuts (see Note); Powdered sugar, in a shaker; 1 Bosc pear; 1 recipe Crème Anglaise; 1 cup sugar; 8 ripe but firm Comice pears, peeled and cored; 4 to 8 sheets filo dough; Pinch of kosher salt; ¼ vanilla bean, split; ¼ cup pear poaching liquid: reserved from above; ½ cup sugar; 2 cups water; 1 cup heavy cream; 1½ cups Clarified Butter, melted

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This is pastry chef Stephen Durfee’s interpretation of a traditional strudel. One of the elements I like most in this dish is the crystallized fruit chip, a technique I learned in France from chef...

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Ingredients

1 recipe Poaching Liquid
6 ounces vacuum-packed unsweetened chestnuts or peeled roasted fresh chestnuts (see Note)
Powdered sugar, in a shaker
1 Bosc pear
1 recipe Crème Anglaise
1 cup sugar
8 ripe but firm Comice pears, peeled and cored
4 to 8 sheets filo dough
Pinch of kosher salt
¼ vanilla bean, split
¼ cup pear poaching liquid: reserved from above
½ cup sugar
2 cups water
1 cup heavy cream
1½ cups Clarified Butter, melted