— Julia Golier

Well, I like pears. I feel like I bring pears home and I'm waiting for them to get ripe. And if I don't keep my eye on them 100% they're over ripe and then I will roast them. Yeah, what I would do, Julia, is if you remember the little tart that you saw photo of early on that was a cornmeal based press crust, any pressed crust you like baked with some of this cream. So this, and then I would poach or roast or bake pears depending on the, the size of your tart, either thin strips or dice and put them on top of the cream. And I think that would be great. This is, well this is the famous vanilla pastry cream in the course and I made this the other day. It's so versatile. So if any of my students are here who say I couldn't get it thick enough, here it is. If that's the case, you're just not blending it long enough so that the agar is activated.