Mix all ingredients together, except butter 2. The temperature
of the dough must be of 25°C. Keep the dough for 30 minutes,
then put the fermented dough overnight in refrigerator.
The next day, keep the dough at 28°C and 80% humidity for
90 minutes. Make the puff pastry: 3 double turns (book turn)
and 2 simple turns (folding into three). Lower the puff pastry to
4 mm, then cut to triangles for 13.5 x 11.7 cm.

Mix all ingredients together.

Make a pastry cream with raspberry purée. Mix the eggs with
sugar and cornflour, then add the boiled purée. Add the water and
the lemon juice, make it boil again, then cold it down quickly onto
the baking sheet. Serve immediately.

Drain the pears then cut it in slices. Keep in the water, the sugar
and Cointreau®. Place in the refrigerator.

Mix all ingredients together. Place in the refrigerator overnight.
Whipping the cream before to decorate.

Put the puff pastry in a half dome mold of 5 cm in diameter.
Keep the 3 extremities outside, then egg wash them.
Fill each pie with 10g of sweet cream cheese, then 15g raspberry
cream. Cook in an oven at 180°C for 18 minutes.
Decorate with St-Rémy® Xo whipped cream and Cointreau®
pears.