At Bistro Jeanty I ate this dessert that combined a mille feuille, Crème brûlée, and poached pear and it was incredible. I've tried to replicate it a couple times but it ends up becoming a huge delicious mess.
Does anyone have any recipes for this type of dessert already? Or any ideas on how to prepare it better. So far what I've done is caramalize puff pastry to separate the layers, then add in Crème brûlée on top of the bottom layer. However, the Crème brûlée never survives the transfer and spills out everywhere.
I'd appreciate any help or ideas!
bon appetit
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