Dubaï - Pear petit-gâteau

Recipe for Thirty

sicoly recipe Dubaï - Pear petit-gâteau
Sicoly chef recipe idea Quentin BAILLY

Recipe idea

Quentin BAILLY chocolate shop - Lille ( FRANCE)​



Pear dices 10 x 10
No added sugar frozen Williams pear purée - France

Swiss meringue

ingredients :

  • 500 g Egg whites
  • 1000 g Caster sugar

process :

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

ingredients :

  • 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

process :

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


ingredients :

  • 12.8 g Liquid sorbitol
  • 192.7 g Crystal sugar
  • 293.7 g Pecan nut halves
  • 0.7 g Fleur de sel

process :

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

ingredients :

  • 1.2 g New Caledonia vanilla pod
  • 0.1 g Powdered sorbitol
  • 0.6 g Powdered dextrose
  • 1.4 g Invert sugar

process :

Dry mix the vanilla with the powdered dextrose and sorbitol. Add the inverted sugar in two times.

Gelatin mass

For jellied pear marmalade

ingredients :

  • 60 g Water
  • 10 g Powdered gelatin 200 bloom

process :

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

ingredients :

  • 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

process :

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

ingredients :

  • 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%

process :

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.

Halfway through the baking time, carve the inside and leave to bake again. When cold, coat the inside with the melted Dulcey chocolate. File the base of the meringue to be flat and flip.

Fill the inside with some whipped ganache, pecan praliné and pear marmalade and smoothen the top with some pecan nut praliné to “glue” the hazelnut sugar dough disk.

Sprinkle with decor icing sugar and cocoa powder.