Preparation : 25 minutes
Cut out pear and apple balls.
Melt the sugar into caramel in a saucepan. Deglaze with the water.
Bring to the boil and let the tea infuse for about ten minutes.
Dip the pear and apple balls in the syrup and keep it simmering (at about 98°C) for 20 minutes. Drain and leave to cool.
Bake the puff pastry between 2 baking sheets.
Dressing : 5 minutes
Cut out a 17 x 17 cm square.
Arrange the apple and pear balls on top.
Decorate with dried blueberry petals.
Chef's tip
To avoid waste, use the puff pastry clippings! Roll the clippings into a ball, roll it out flat again to bake another cake. Otherwise, add 25% of the pastry’s weight in sugar, mix, roll out the pastry thinly with a rolling pin, roll it up, cut out 1 cm slices, and bake
them to make palmiers! You can also use the apple scraps to make apple puree.