507711655-Opera-Patisserie-Cedric-Grolet-1

3½ tablespoons (25 g) all-purpose flour
5⅓ large (90 g) egg yolks (⅓ cup)
2 tablespoons (30 g) cocoa butter
4 sheets (⅓ g powdered) gelatin
3½ tablespoons (50 g) unsalted butter
2 tablespoons (30 g) mascarpone cheese
For the poached pears
2½ cups (500 g) superfine sugar
1 vanilla bean, split and scraped
5 Bartlett pears
For the caramelized almonds
2⅓ cups (250 g) slivered almonds
3½ tablespoons (25 g) confectioners’ sugar
For the sweet dough
The previous day, make a sweet dough following the directions on
this page.
Using a pasta machine, roll to a thickness of 1 / 16 inch (2.5 mm) and
line lightly buttered ¾-inch (2-cm)-deep and 2¾-inch (7-cm)-diameter
molds.
Let dry in the refrigerator for 1 hour.
Preheat the oven to 320°F (160°C). Bake the sweet dough blind for
15 minutes.
For the almond cream
Make an almond cream following the directions on this page.
For the pastry cream
Make a pastry cream following the directions on this page.
For the poached pears
In a saucepan, heat 4¼ cups (1 liter) of water, the superfine sugar,
and vanilla bean to make a syrup. Peel the pears without removing