Pear and Dulcey monoportion
Recipe for /
Chocolate sweet dough
ingredients :
- 850 g Icing sugar
- 250 g Extra fine blanched almond powder
- 1300 g Butter
- 20 g Salt
- 1950 g Flour
- 150 g Cocoa powder
process :
In the bowl of a food processor, mix together the icing sugar, almond powder, butter, salt, flour and cocoa. Add the eggs and set aside.
Once cold, cut out into 4cm diameter tartlet tins.
Flourless chocolate biscuit
ingredients :
- 450 g Eggs
- 70 g Cocoa paste
- 2 g Fleur de sel
- 65 g Cocoa powder
- 15 g Baking powder
- 165 g Hazelnut powder
- 225 g Flour
- 210 g Cream
- 70 g Sugar
- 135 g Invert sugar
- 140 g Butter
process :
Melt together the butter and cocoa paste.
In the bowl of a food processor, whip the eggs with sugar, inverted sugar and cream. Add the flour, almond powder, baking powder, fleur de sel and cocoa powder. Add the melted butter and cocoa paste.
Bake into a flexipan sheet for 10 minutes at 170°C.
Pear confit
ingredients :
- 2000 g SICOLY® Williams pear purée
- 334 g Glucose
- 1 piece Vanilla pod
- 416 g Sugar
- 40 g NH pectin
- 10 g Lemon juice
process :
Heat the SICOLY® Williams pear purée, glucose and vanilla at 45°C. Add the pectin and sugar, previously mixed together and bring to a boil.
Dulcey whipped ganache
ingredients :
- 450 g Cream
- 50 g Glucose
- 50 g Invert sugar
- 650 g Dulcey chocolate
- 1200 g Cold cream
process :
Heat together the first part of the cream, glucose and inverted sugar.
Pour onto the dulcey chocolat and emulsify. Add the cold cream and mix.
Assembly & finishes
Carve some holes into the biscuit disk and place onto the tartlet tin.
Blend the pear confit before pipping into the holes. Close with a thin Dulcey chocolate disk.