Every Saturday and Sunday, Pierre Herbulot goes to meet a chef so that he gives us his vision of the kitchen but also a recipe to make at home to impress his guests.

Today, he slipped into the shadow of Martin Maumet, chef of the Kitchen Galerie Bis restaurant in Paris.

Candied pears, a diplomat cream with coconut milk, caramelized peanuts ... Please note, the recipe is reserved for the most greedy.


Coconut-vanilla cream

  • 125 g coconut milk

  • 1/2 vanilla bean

  • 20g sugar

  • 1 egg yolk

  • 10 g of Mazeina

  • 1 gelatin sheet

  • 125 g of liquid cream

Caramelized pears

  • 4 firm Comis pears

  • 60g sugar

  • 1 tablespoon of maple syrup (or honey)

  • 1 tonka bean


  • 100 g peanuts (roasted beforehand)

  • 100g sugar

  • 30 g of water

Milk jam caramel (optional)

  • 50 g of liquid cream

  • 50 g sugar

  • 50g butter

  • 125 g of milk jam

Production :

1. For the cream, boil the coconut milk and the vanilla, let infuse for 5 minutes, mix and strain through a Chinese cheesecloth.

2. Soak the gelatin sheet in cold water.

3. In a bowl, whisk the egg yolk, mazeina and sugar until the mixture turns white.

Pour the coconut milk over this mixture, whisk and return to heat in a saucepan over medium heat, while continuing to whisk vigorously until the mixture thickens, continue to cook, whisking vigorously for about 1 minute.

4. Place in a container, and add the gelatin sheet which has been well wrung out beforehand, mix gently and put in the fridge for about 1 hour with a film in contact with the cream to prevent it from drying out.

5. Whip the liquid cream like whipped cream.

Once the coconut cream is cold, whip it to "break" the gelatin, and once very smooth, incorporate in 2 to 3 times the cream gently mounted with a spatula.

Reserve in the fridge.

6. Wash, peel, remove the seeds from the pears and cut them into 4 quarters.

In a frying pan, make a caramel with the sugar over high heat, add the pear quarters, lower the heat, and let them caramelize for about 5 minutes.

Once cooked through, add the maple syrup, grate the tonka bean and let cool to room temperature in the caramel. 

7. For the scrunchies, in a saucepan, put the sugar, water and peanuts on high heat and leave to caramelize.

Arrange on a baking paper, flat.

Once cooled, crush into small pieces.

8. For the caramel, heat the liquid cream, and set aside.

Make a caramel with the sugar, add the hot cream little by little, add the butter, the milk jam and cook over low heat for 5 minutes.

Let cool.

9. For the dressing, in a small deep plate, place the pear quarters in the bottom, the caramel all around, 2 tablespoons of coconut cream, and a few scrunchies on top.

Good tasting !