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Makes 24 plated desserts
Recipe Step by Step
Step01
POACHED PEARS
8 Fresh pears
665g Pear juice
150g Sugar
50g Lemon juice
65g Pear liqueur (optional)
Peel the pears and keep them in water mixed with some lemon juice.
Make a syrup from the pear juice, sugar and lemon juice and, once it has reached boiling point, add the pears and pear liquor if using.
Poach for approx. 25 minutes and leave it to cool.
Make a syrup from the pear juice, sugar and lemon juice and, once it has reached boiling point, add the pears and pear liquor if using.
Poach for approx. 25 minutes and leave it to cool.
Step02
PEAR SORBET
220g Mineral water
40g Glucose powder DE 33
20g Dextrose
120g Sugar
3g Stabilizer
600g Williams pear purée
Heat the water to 105°F (40°C) then add the sugars and stabilizer.
Bring to a boil.
Cool down quickly.
Leave to sit overnight in the refrigerator.
Add the defrosted (unheated) pear purée to the syrup, then mix again using an immersion blender before churning.
Bring to a boil.
Cool down quickly.
Leave to sit overnight in the refrigerator.
Add the defrosted (unheated) pear purée to the syrup, then mix again using an immersion blender before churning.
Step03
PEAR CONFIT
100 g Williams pear purée
1 g Tahitian vanilla bean
15 g Glucose DE 38/40
15 g Sugar
2.5 g Pectin NH
Heat the purée, vanilla and glucose to 105°F (40°C). Mix the sugar with the pectin then add it to the heated purée.
Bring to a boil and store in the refrigerator.
Bring to a boil and store in the refrigerator.
Step04
PEAR AMATIKA SAUCE
200 g Pear juice
100 g AMATIKA 46%
Heat the juice.
Slowly combine with the chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Slowly combine with the chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Step05
AMATIKA VEGAN CRÉMEUX
575 g Oat drink
9 g Pectin NH
14 g Sugar
60 g Coconut oil
345 g AMATIKA 46%
Heat the oat drink and sugar-pectin mixture to 185°F (85°C).
Slowly combine with the chocolate and coconut oil.
Immediately mix using an immersion blender to make a perfect emulsion.
Slowly combine with the chocolate and coconut oil.
Immediately mix using an immersion blender to make a perfect emulsion.
Step06
TARRAGON & LIME ABSOLU GEL
100 g ABSOLU CRISTAL NEUTRAL GLAZE
0.5 g Lime zest
2 g Tarragon
15 g Lime juice
Mix all the ingredients together cold using an immersion blender. Set aside.
Step07
VEGAN SHORTCRUST PASTRY
105 g Extra fine almond flour
105 g Brown sugar
1.5 g Fleur de sel
90 g Rice flour
75 g Coconut oil
24 g Mineral water
Mix together the almond flour, brown sugar, rice flour and fleur de sel.
Melt the coconut oil at 105°F (40°C). Add the water at 105°F (40°C).
Mix together.
Melt the coconut oil at 105°F (40°C). Add the water at 105°F (40°C).
Mix together.
Step08
SYRUP AT 30° BAUMÉ OR 15° BX
80g Mineral water
100g Sugar
Bring the ingredients to a boil together then cool.
Store in the refrigerator.
Store in the refrigerator.
Step09
CARAMELIZED SLIVERED ALMONDS
70 g Blanched almond slithers
30 g Syrup at 30°Baumé or 15°Bx
Mix together the almonds and syrup.
Spread the almonds out, then caramelize them in the oven at 320°F (160°C).
Spread the almonds out, then caramelize them in the oven at 320°F (160°C).
Assembly and finishing
120g AMATIKA 46%
120g Fresh pears
Prepare the poached pears, sorbet, confit, sauce, crémeux and gel. Set aside.
Make the shortcrust pastry, spread it out between 2 sheets and cut it into heart shapes.
Bake on the back of a Flexipan mold to give them a curved shape.
Use some pre-set chocolate to make droplet-shaped decorations.
Use a stencil to help you make clovers from confit on the plate.
Cut the poached pears into rounds of approx. 4cm. Arrange them as shown in the photo.
Put some droplets of crémeux on the plate, along with the shortcrust pastry hearts. Pipe on some more droplets and add the decorations.
Once you are ready to serve, add some slivered almonds, gel, a quenelle of sorbet and the sauce. Cut the pear into pieces and arrange on the plate.
Finish off with a “Four-Leaf Clover” (ref. 17301) Valrhona Signature decoration.