Mix the pear juice with the cream, the sugar and the long peppers. Now cover the pan with a lid and bring it to a simmer. Then turn off the heat and let it infuse for 1 hour.
After that add the egg yolk and the corn starch. Mix it well and then while stirring bring it to a boil to thicken it.
Once thickened transfer it on a fine sieve and press it through. Then cover it and let it cool down in your fridge.
Mix it once more and fill a piping bag and keep it in your fridge for later.
