Beer glasses with parmesan cream

To prepare the beer glasses with parmesan cream, start by making the beer shortcrust pastry: put the flour and butter in a mixer 1 and blend until you get a sandy mixture. Pour the mixture onto a pastry board (or into a bowl), create a well in the center and pour the beer in a stream 2. Knead so that the flour absorbs all the beer and forms a nice homogeneous dough 3.

Transfer the dough onto a pastry board and work it with your hands 4; form a ball and flatten it with your hands 5, then roll out the dough with a rolling pin to a thickness of about 1/4 inch 6.

From the dough, cut out 10 squares of about 3-4 inches and place each square into a silicone or aluminum muffin mold with a diameter of about 2 1/3 inches (or in individual molds), like the one shown in the photo 7. Shape your glasses by removing the excess dough with a knife, keeping in mind that the edge should be about 1 inch high. Make the edge as regular as possible and then prick the base with the tines of a fork 8. Now cut out squares of baking paper about 2-2 1/2 inches on each side 9 and

place them inside your glasses, making them adhere well to the dough 10. Finally, insert smaller molds inside, or create a weight with dried legumes so that the glasses do not puff up or create bubbles, as you do for blind baking 11. Bake in a preheated static oven at 356°F for 20 minutes (if using a fan oven, 320°F for 15 minutes). Once baked, let them cool 12 and then remove the glasses from the molds onto a rack.

Now prepare the Parmigiano Cream: melt the butter in a saucepan 13 and, once melted, add the flour in a shower, stirring with a whisk to obtain a roux 14. Then add the milk, which you have previously warmed, in a saucepan 15 and stir well with the whisk.

Cook the mixture over low heat, continuing to stir until it thickens 16; it will take about 8 minutes. Remove the saucepan from the heat and gradually add the grated Parmigiano Reggiano 17. Mix the parmesan well into the béchamel: the consistency of the cream should be such that, if lifted with a spoon, it remains on the surface for a while before sinking 18.

Now prepare a pear compote: peel and dice the pears 19; melt the butter in a pan, add the pears 20 and the brown sugar 21.

Cook the pears for 15 minutes over medium heat, stirring occasionally to prevent them from sticking 22. Once cooked, mash the pears with a fork to release all the juice 23. Pour the cooked pears into a blender, blend until you obtain a thick puree, and finally squeeze a few drops of lemon 34.

Now you can assemble your beer glasses with parmesan cream: take your glasses and make a first layer with about 3 tablespoons of parmesan cream 25. Transfer the pear compote into a piping bag with a star nozzle and make the second layer over the parmesan cream, squeezing out a nice tuft 26. Lastly, garnish each glass with parmesan flakes and your beer glasses with parmesan cream are ready 27!