Using the same teardrop-shaped cutter as for the raspberry pear marinade, this creation is a delicate chocolate pear basket. The thin end of the tear is rolled out thinly, frozen crème pâtissière is placed on top the pastry, followed by two chocolate bars, and half a small pear-half. The tip is stretched over the pear and tucked in under the pastry gently. As the pastry proofs, the tip gently releases from under the proofing pastry, and a handle appears to form on this beautifully tasty pastry. Can be made with chocolate…
![Pastry made by Jimmy Griffin Master Baker](https://i1.wp.com/jimmyg.ie/wp-content/uploads/2020/08/choc-pear-basket-1.png?resize=768%2C679)
![Pastry made by Jimmy Griffin Master Baker](https://i2.wp.com/jimmyg.ie/wp-content/uploads/2020/08/choc-pear-2.png?resize=550%2C402)
…or without! Simply insert a disc of frozen crème pâtissière into the teardrop-shaped piece of pastry, add a half of a poached/tin pear, proof and bake. Add some raspberry jam on the inside, and after baking, a sprinkle of raspberry powder to garnish.
![Pastry made by Jimmy Griffin Master Baker](https://i0.wp.com/jimmyg.ie/wp-content/uploads/2020/08/pear-cradle-raspberry.jpg?resize=768%2C662)
Full recipe and more tips are available in my book, The Art of Lamination: Advanced Technical Laminated Pastry Production.