Winter garden

Place the pear pulp and lemon juice in a saucepan. In a separate bowl, mix the sugar with the agar-agar, then whisk into the liquid mixture. Bring to a boil and simmer for at least 40 seconds to fully hydrate the agar-agar. Pour into a shallow container and refrigerate for 2–3 hours until set. Once gelled, blend at high speed until smooth, shiny, and homogeneous.

Place all ingredients in a food processor except the egg whites and melted butter. Add the egg whites, pear puree, then the liquid butter at 40°C. Do not exceed 50°C to avoid activating the baking powder. Transfer to a container, cover with plastic wrap in contact, and let rest for 4 hours at room temperature. Bake at 160°C for about 14 minutes.

Sauté the pears in hot brown butter, add the purees and vanilla, then the sugar. Flambé with the pear liqueur.

Cut the cold butter into cubes and mix with cane sugar, flour, hazelnut flour, and salt. Work quickly with the paddle attachment or by hand until a sandy, crumbly texture forms — do not compact. Spread on a baking tray lined with parchment paper, chill, then bake in a convection oven at 160°C for 15–18 minutes until evenly golden. Let cool completely and store in an airtight container in a dry place.