Preparation

To make your own Tirami with pear and Séchuan pepper and salted butter caramel cream, start by making a choux pastry.

Mix the milk, water, flour, 4 eggs and butter in a bowl. Then addn a saucepan, bring the water to the boil with the butter cut into pieces. When it starts to boil, turn off the heat and add the flour, then mix vigorously. Once the ball of dough has formed, it will come away from the sides of the pan, so return it to the heat for a few seconds.

Continue making the Tirami chou poire et poivre de Séchuan, taking another bowl for the homemade vanilla sugar. Then add theMake the cracker with the flour, butter, brown sugar, homemade vanilla sugar, caster sugar and leftover vanilla pods, mixed. Knead the dough until smooth. Roll the dough into a ball, spread between two sheets of baking paper and refrigerate for the time needed to complete the rest of the recipe.

Brown the pears in 25g butter. 

Then, all that's left to do is lay down the large cabbages and bake them with the cracker.

Arrange on a plate and garnish with the crème caramel fleur de sel de Camargue, Séchuan pepper and vanilla mascarpone chantilly.

Enjoy your meal!