Prickly Pear Parfait - Tucson News Now

Prickly Pear Parfait

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Desert Delights at
Desert Museum Dessert Night

Saturday, May 24, 2014 — 6:00 to 10:00 p.m.

 

Prickly Pear Parfait

Chef Jonathan Landeen/Jonathan's Cork


Short Dough

 

  • 10 oz butter
  • 10 oz all purpose flour
  • 6 oz mesquite flour
  • 5 oz granulated sugar
  • 1 egg
  • Vanilla

 

 

Cream butter and sugar to that add egg till combined.  Put dough on ½ sheet pan and bake at 350 for 15-20 min.

 

 

  • ½ cup chopped smoked pecans

 

 

Pastry Cream

 

 

  • 1 gal whole milk
  • 12 oz granulated sugar
  • 1 vanilla bean
  • 1 cup butter
  • 8 oz all purpose flour
  • 4 oz corn starch
  • 12 oz egg yolks
  • Add prickly pear syrup to taste

 

 

Take ¾ gal of milk and 12 oz of sugar with vanilla bean and heat to a boil.

 

Take the 12 oz sugar, flour and corn starch mix together and with whip.  Add rest of milk and eggs.   Temper into milk and sugar mixture.  Stirring constantly.  Mix in butter and strain and cool.  Now layer these ingredients in a cup starting with the short dough then pecans then pastry cream and a drizzle of prickly pear syrup.  Layer again and top whipped cream. 

 

Note ( may add diced prickly pear fruit or strawberries for a layer of color and an additional flavor )

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