The raspberry pear marinade has become one of my most recognisable pastries and a signature dish. The marinade is best made a few days before using the pears as the colour and flavours increase with age. You will need two small tins of pear halves; there are usually 6 pear halves per small tin. You will also need 60g sugar, 50g frozen raspberries, 5g raspberry alcohol and some vanilla to taste. You will also need to make crème pâtissière to pipe and freeze as 5cm ‘mini eclairs’ in advance. I have made a video on how to pipe the frozen crème pâtissière bars, which you can see here:
I’ve also made a video on how to insert frozen crème pâtissière into proofed pastry, which you can watch here:
More details available in my book, The Art of Lamination: Advanced Technical Laminated Pastry Production.