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CHRISTMAS ROSE

Prepare the pastry cream.  Refrigerate it, as well as a bowl and the heavy cream.  Drain the canned pears, saving the syrup.  Cut the pears into thin slices, lengthwise.  Reserve some good looking slices for decoration.  Whip the cream in the cold bowl and when it begins to thicken, gradually add the confectionerÕs sugar.  Fold half the cream into the pastry cream to lighten the latter.  Reserve the rest for decoration.  Prepare the syrup by placing the sugar in a pan with the pear syrup just covering it.  Boil and then add the Poire William liquor.  Cut the cake into 3 layers.  Cut out a piece of cardboard the same size as the cake.  Place the first layer on the cardboard and sprinkle the cake with a little syrup.  Cover with half the pastry cream and some slices of pear.  Repeat with the next layer.   Top with the third layer and spread whipped cream over the entire cake.  Refrigerate for 1 hour.  Take the cake out  of the refrigerator and decorate the center and edges of the cake with the rest of the cream.  Refrigerate.
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1x9 inch  sponge (Genoise) cake

For the pastry cream:
1 egg + 1 yolk
1 cup milk
1/2 cup sugar
3/4 cup flour
1 1/2 cups heavy cream
3 tbsp confectionerÕs sugar, sieved

For the filling:
1 can pears
2 tbsp Poire William liquor

For the syrup:
pear syrup
3/4 cup sugar
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70
mn
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30
mn
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Restaurant
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Desserts
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Patrick LENOTRE
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Barsac
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