Brioche mille-feuille with pear chutney and Poire William mousseline. (Serves 6).

ingredients

For the brioche crisps:

2 ounces granulated sugar

1/3 ounce cake yeast

11/2 ounces milk, 90[degrees]

3 large eggs

1/2 pound plus 5 ounces all-purpose flour

1/8 ounce salt

5 ounces unsalted butter, cubed and at room temperature

Confectioners' sugar as needed

For the mousseline:

8 ounces heavy cream

5 large egg yolks

4 ounces granulated sugar

4 ounces Poire William

2 sheets gelatin, softened in 2 cups of cold water

For the pear chutney:

12 Bosc pears, peeled, cored, and small dice

1 tablespoon unsalted butter

1 cup granulated sugar

Zest of 1 orange

1 vanilla bean, split

1/4 cup Poire William

For the orange marmalade:

Zest of 4 oranges, cut into thin strips

11/2 cups water

21/2 cups granulated sugar

For the garnish:

Chocolate peppermint

directions

For the brioche crisps, in the bowl of an electric mixer fitted with the paddle attachment, combine 11/2 ounces sugar, yeast, and milk and mix until dissolved. Set aside until thick and frothy, about five minutes. On medium-low speed, add the eggs and mix to incorporate, about on minute. Add half the flour and mix to combine, about 15 seconds. Add the butter in three stages, scraping down the sides of the bowl between each addition. Add the remaining flour and salt and mix until just combined. Using a plastic spatula, transfer the dough to a plastic bowl, cover with a damp cloth, and set aside in the refrigerator for 24 hours. Preheat the oven to 325 degrees. Set aside the dough at room temperature for five minutes. The dough will not be doubled in volume. Transfer the dough to a lightly floured, cold work surface and roll 1/16-inch thick. Sprinkle with the remaining 1/2 ounce sugar and roll to press with a rolling pin. Cut the dough into 18 2-inch squares. Transfer the squares to a silpat-lined sheet pan and score each piece three times with a fork. Place in the oven, turning the pan after 10 minutes. Bake until golden brown and crisp, about 25 minutes. Remove from the heat and set aside to cool. Dust six brioche crisps with confectioners' sugar and reserve all.

For the mousseline, in the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to soft peaks. Remove the bowl from the mixer, set in the refrigerator, and reserve. Bring a medium saucepan filled halfway with water to a boil, reduce the heat, and maintain at a simmer, In a separate, small bowl, whisk the egg yolks, sugar, and Poire William until well combined. Place the bowl over the hot water bath, making sure the bottom of the bowl does not touch the water, and continue 'to beat until the eggs are thick and lemon colored, about 15 minutes. Transfer to the bowl of an electric mixer fitted with the whisk attachment and with the motor running, add the gelatin. Mix on high speed until the outside of the bowl is cool to the touch, about 20 minutes. Remove the bowl from the mixer and, using a rubber spatula, fold in the chilled whipped cream to combine. Transfer the mousseline to the refrigerator until set, about six hours.

For the pear chutney, preheat the oven to 325 degrees. In a small saucepan, melt the butter over low heat. Add the remaining ingredients, stir to coat, and cover with a round of parchment paper. Remove from the heat and place in the oven. Roast the pears until dry, about one hour. Remove from the heat set aside to cool completely. Stir well to combine and reserve.

For the orange marmalade, in a small saucepan, bring all of the ingredients to a boil. Reduce the heat and simmer until it is the consistency of syrup, about 30 minutes. Remove from the heat and set aside to cool.

To serve, spoon some pear chutney in the center of a plate, spread with Poire William mousseline, and set a brioche crisp on top. Repeat with one more layer and top with a quenelle of pear chutney. Spoon some of the orange marmalade around the dish and garnish with chocolate peppermint.

Muscat de Rivesaltes

Languedor, France 1999

Chateau de Jou