• Heat the milk and vanilla in a saucepan until it reaches a boil.
• In a stand mixer, whisk together egg yolks and sugar until smooth.
• Gradually fold in flour and ground almonds.
• Slowly drizzle the boiled milk into the yolk mixture while whisking continuously.
• Return the mixture to the heat and bring it to a gentle boil, simmering for 5 minutes while stirring constantly.

• Pour the cream into a shallow pan, cover with plastic wrap, and optionally dot with butter to prevent a skin from forming.

• Use a food processor to prepare the dough for the crispy crust.
• Layer the pastry cream filling inside the crust.

• Bake at 350°F for 50 to 60 minutes until the crust is golden and crisp.

• Preheat the oven to 350°F (175°C).
• Whip the egg whites in a stand mixer or by hand until soft peaks form. Gradually add the confectioner's sugar, whipping until stiff peaks form.
• In a separate bowl, beat the egg yolks and sift the flour.
• Gently fold the yolk mixture into the egg whites until fully combined. Be careful not to deflate the batter.
• Pipe the batter into long, finger-shaped lines on a parchment-lined baking sheet. Sprinkle the tops with a light dusting of icing sugar.
• Bake for 10-12 minutes, or until golden brown. Set aside to cool.

• Peel, core, and halve the pears.
• In a medium saucepan, add water, sugar, and vanilla (split the vanilla bean and scrape the seeds into the water, or use vanilla extract). Bring to a simmer.
• Add the pear halves to the simmering liquid. Cook for about 15-20 minutes, until pears are tender but not mushy.
• Remove the pears from the liquid and let them cool. Once cool, purée half the pears and dice the other half for garnish. Set aside.

• In a saucepan, heat the milk and vanilla over medium heat until it comes to a simmer (do not let it boil).
• In a bowl, whisk the egg yolks, sugar, and cornstarch together until smooth.
• Gradually whisk the hot milk into the egg mixture, tempering the yolks. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to coat the back of a spoon (about 5 minutes).
• Strain through a fine mesh sieve into a bowl to remove any lumps. Allow to cool completely.

• Sprinkle the gelatin over 1/4 cup cold water and let it sit for 5 minutes to bloom.
• Warm the gelatin mixture in the microwave for about 10 seconds until it dissolves completely. Add it to the cooled Crème Anglaise.
• In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the Crème Anglaise mixture, making sure everything is evenly combined.
• Pour the Bavarois mixture into serving dishes or a mold and refrigerate for 4-5 hours, or until set.

• In a blender or food processor, purée the raspberries until smooth.
• Strain the purée through a fine mesh sieve to remove the seeds.
• Add sugar and lemon juice to the raspberry purée. Adjust sweetness to taste.
• Refrigerate the raspberry sauce until ready to serve.

• Once the Bavarois has set, spoon a layer of the diced poached pears over the top of the Bavarois.
• Drizzle the raspberry sauce over the pears and Bavarois.
• Garnish with the ladyfingers, either whole or cut into pieces.
• Serve chilled and enjoy!

Ingredients: