Dubaï - Pear petit-gâteau
Recipe for Thirty
- 500 g Egg whites
- 1000 g Caster sugar
Cook the ingredients to 50°C in a Bain-Marie. Whip in a food processor.
Pipe when warm.
Bake for 1h30 at 85°C with open key.
Hazelnut sweet dough
- 190.4 g Unsalted butter
- 111.1 g Starch icing sugar
- 31.7 g Extra fine blanched almond powder
- 15.9 g Raw hazelnut powder
- 15.9 g Hazelnut praliné
- 63.5 g Whole eggs
- 3.2 g Fine salt
- 1 g Vanilla extract (400 gr/L)
- 317.4 g Flour T55
Mix the softened butter with the icing sugar and leave it to melt. Add the dry ingredients, praliné, eggs at room temperature, vanilla extract and salt.
Finish with the flour to smoothen the mixture.
Roll out and bake at 155°C for 18 minutes.
Pecan base praliné
- 12.8 g Liquid sorbitol
- 192.7 g Crystal sugar
- 293.7 g Pecan nut halves
- 0.7 g Fleur de sel
Heat the sorbitol and progressively add the sugar to prepare a dry caramel. Cook to 182°C. Roast the pecan nuts for 23 minutes at 155°C. Add the roasted nuts,vanilla paste and fleur de sel.
Leave to cool down completely before mixing.
Store between 4 and 6°C.
Vanilla paste QB
For jellied pear marmalade
- 1.2 g New Caledonia vanilla pod
- 0.1 g Powdered sorbitol
- 0.6 g Powdered dextrose
- 1.4 g Invert sugar
Dry mix the vanilla with the powdered dextrose and sorbitol. Add the inverted sugar in two times.
For jellied pear marmalade
- 60 g Water
- 10 g Powdered gelatin 200 bloom
Mix the powdered gelatin inside cold water with a whisk. Leave to set for 20 minutes and melt again without boiling to prevent evaporation.
Leave again to set before using.
Jellied pear marmalade
- 807.8 g Sicoly® pear dices
- 64.6 g SICOLY® Williams pear purée
- 48.5 g Crystal sugar
- 32.3 g Lemon juice
- 3.2 g Vanilla paste QB
- A.N. Gelatin mass 1/6
Cut SICOLY® IQF Williams pear into a brunoise. Leave the fruits inside water with a spoonful of ascorbic acid while weighing them.
Mix all the ingredients together in a mixing bowl and cover entirely with cling film (or put in a vacuum sealed bag). Cook in a microwave minute by minute for 10 minutes.
Once the pears are transparent, finely strain and keep the juice.
Glue with the gelatin mass and add back to the strained pears (42 g of gelatin mass for 200 g of juice).
Dulcey whipped cream
- 194.7 g Cream 35%
- 20.6 g Glucose DE 38
- 20.6 g Invert sugar
- 274.8 g Dulcey chocolate
- 489.3 g Cream 35%
Heat the cream (1) with glucose and inverted sugar.Pour over the melted chocolate and mix. When cold, add the cream (2) and mix again.
Store in the fridge for at least 12 hours before using.
Assembly & Finishes
On a silpat® mat, pipe the Swiss meringue using a N°15 nozzle. Sprinkle with brown sugar (cassonade) and bake.