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Recipe Step by Step
Step01
Salted Almond Streuzel
180g soft brown sugar
180g ground almonds
160g cake flour
1g flour salt
180g dry butter 84%
Mix the brown sugar with the ground almonds, flour and the fleur de sel. Cut the cold butter into small cubes. Add the butter and process in a freestanding blender with a paddle attachment until sandy. Spread the streuzel onto a silicone mat. Bake at 150-160°C (311 - 320°F).
Step02
Whipped Opalys Vanilla Ganache
2 Tahitian vanilla beans
315g whipping cream 35% fat
30g invert sugar
30g glucose
105g OPALYS 33%
35g BEURRE DE CACAO
475g whipping cream 35% fat
Infuse the larger quantity of cream with the vanilla in the fridge overnight. Bring the remaining cream to the boil with the invert sugar and glucose. Slowly pour the boiling mixture onto the melted couverture and cocoa butter, mixing in the center to create a glossy mixture with a certain elasticity, signifying the start of the emulsion process. Continue gradually adding the liquid. Blend to perfect the emulsion. Strain the infused cream, add to the emulsion and blend again. Leave to set in the fridge overnight. Whip the mixture until it reaches the right consistency for piping.
Step03
Pear Confit
285g Williams pear pulp
50g glucose
50g caster sugar
8g pectin NH
Heat the pulp with the glucose à 40°C (104°F), then add the caster sugar mixed with the pectin. Bring to the boil and set aside in the fridge.
Step04
Poached Pear With Lemongrass
500g fresh pears
1000g mineral water
150g caster sugar
30g lemon juice
80g lemongrass sticks
Peel and cut the pears into 2 cm cubes. Place the prepared pear cubes in water with lemon juice added to stop them browning. Bring the water to the boil with the sugar, lemon and chopped lemongrass. Add the pear and cook on a very low heat for around 5 minutes. Set aside in the refrigerator, covering the surface with food wrap so no air can penetrate.
Assembly and finishing
Sprinkle the vanilla powder onto an acetate sheet. Pour some tempered Opalys chocolate on top and add another acetate sheet. Roll out the chocolate. Before it sets completely, cut out three circles in varying sizes using a pastry cutter. Leave to set. Whip the Opalys Vanilla Ganache until smooth. Use a piping bag with a plain n°11 nozzle to pipe balls of ganache onto the chocolate discs and then place another chocolate disc on top. Set aside in the fridge. Drain the pear cubes using absorbent paper. Use a paintbrush to paint a smear of unwhipped ganache across the base of the dish and then arrange 15 g of Pear Confit on top. Cover with around 20 g of streuzel. Finish the dessert by arranging a few pear cubes and the chocolate discs garnished with whipped Opalys Vanilla Ganache. Serve immediately.