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…

…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.

Full recipe and more tips are available in my book, The Art of Lamination: Advanced Technical Laminated Pastry Production.