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Dairy
Medium
1 Hour, 30 Minutes
Diets 
7 tablespoons unsalted butter
1 cup milk (whole or 2 percent work best)
3 cups Mishpacha All Purpose Flour
1 tablespoon dry active yeast, such as Gefen Instant Dry Yeast
4 large eggs
1/2 cup white granulated sugar
1/2 teaspoon salt
6 cups water
2 and 1/2 cups granulated white sugar
2 tablespoons vanilla extract
1 cup Petit Guiraud
2 cups heavy cream
5 tablespoons white granulated sugar
1 (3.4-ounce) package Gefen Instant Vanilla Pudding (not regular pudding)
3 to 4 pears
1 and 1/2 cups Petit Guiraud
1 and 1/2 cups white sugar
1 teaspoon vanilla extract
1 teaspoon nutmeg
Melt the butter in a small saucepan. Once melted, take the saucepan off the heat and add the milk. Mix to combine and set aside.
With a standard mixer using the dough hook, add the flour and yeast and mix on low to combine. Add the butter and milk combination, eggs, sugar, and salt. Knead on low until well combined (about one to two minutes), then on medium speed for another five minutes. Cover the bowl with a towel and set aside until the dough doubles in size (about an hour).
Grease a cupcake pan. Gather the dough (deflating it is okay), and place dough in each cupcake cavity, about halfway of the height. Set the pan aside for a second rise.
Preheat the oven to 375 degrees Fahrenheit. Once the dough has doubled in size, bake for 20 minutes, or until golden brown. Set aside to cool.
In a large pot (enough to fit three cakes at a time), add water, wine, and sugar and heat on a medium flame until the sugar has dissolved. Mix to combine. Set aside one cup of syrup to use later.
Place three cakes in the syrup pan. Soak for two minutes on one side, then turn the cakes over and soak for another five minutes. Soak until they are big and fluffy. They should be heavy but not falling apart.
Place the cakes on a serving plate and repeat until all cakes are soaked with the syrup.
In a stand mixer, add the heavy cream, sugar, and vanilla pudding mix. Beat to stiff peaks.
Transfer the whipped cream into a piping bag with your choice of tip. Once the cakes have cooled, place the cakes in individual plates. Slice the top, about half an inch, and top with a tablespoon of warm syrup. Pipe in the whipped cream and serve.
In a deep pot, add the wine, sugar, vanilla extract, and nutmeg. Bring to a boil.
Meanwhile, peel the pears and slice them in half.
Lower the heat to a simmer and add the pears. Cover the pears with a layer of Gefen Parchment Paper. Cook for about 20 to 25 minutes until the pears are soft. Remove the pears from the pot.
You may continue cooking the liquid to a syrup and pour it over the pears or even the cakes before serving.
Sponsored by Chateau Guiraud
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