Pear heart and coffee

Recipe for Ten items

sicoly recipe Pear heart and coffee
Sicoly chef recipe idea Quentin BAILLY

Recipe idea

Quentin BAILLY chocolate shop - Lille ( FRANCE)​



No added sugar frozen Williams pear purée - France
Frozen lemon juice - Sicily

Almond and vanilla choux pastry

ingredients :

  • 135 g Whole milk
  • 5 g Vanilla powder
  • 70 g Unsalted butter
  • 75 g Flour T55
  • 60 g Blanched almond powder
  • 106.3 g Egg yolks
  • 62.5 g Whole eggs
  • 156.5 g Egg whites
  • 75 g Crystal sugar

process :

Bring the milk and vanilla to a simmer; Add sieved flour and almond powder. Smoothen little by little while hot with the egg yolks, whole eggs. Adjust the texture with hot milk if necessary.
At the same time, whip the egg whites with crystal sugar. Add to the previous mixture when cool.

Pour 700g of mixture onto 60x40 cm trays to a thickness of 1 cm.

Bake at 160°C for 10 minutes with open key.

Poached pear slices

ingredients :

  • 232.6 g SICOLY® fresh pear
  • 116.3 g Water
  • 11.6 g Brown sugar
  • 0.8 g New Caledonia vanilla pod
  • 38.8 g SICOLY® Williams pear purée

process :

Mix all the ingredients together.
Add the 3 mm slices of pear. Poach into a vacuum bag at 55°C for 1h30. Dry and leave to cool out in the closed bag.

Gelatin mass

for the coffee chantilly

ingredients :

  • 4.3 g Water
  • 0.7 g Powdered gelatin 200 bloom

process :

Mix 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.

Coffee chantilly

ingredients :

  • 99.3 g Cream 35%
  • 14.9 g Brown sugar
  • 24.8 g Coffee beans
  • 2.5 g New Caledonia vanilla pod
  • 5 g Gelatin mass
  • 49.6 g Mascarpone
  • 149.6 g Cream 35%

process :

Cook the cream to 70°C. Add the coffee beans and vanilla off the heat. Cover with cling film and leave to infuse for 20 minutes.

Finely sieve and complete the mass if needed. Add the sugar and cook to 50°C to melt. Pour over the mascarpone andthe coffeee mixture and blend together.

Cover with cling film and store in the fridge for at least 12 hours before use.

Speculoos biscuit

ingredients :

  • 95 g Unsalted butter
  • 0.1 g Cardamom
  • 0.2 g Ground ginger
  • 0.1 g Organic powdered nutmeg
  • 0.6 g Ceylon powdered cinnamon
  • 1.2 g Fine salt
  • 17.6 g Milk
  • 176.2 g Flour T55
  • 65 g Brown sugar (cassonade)
  • 0.2 g Cloves

process :

Prepare the spice mix with all the ingredients. Store in a closed box.

Mix together the softened butter, sugar and spice mix until smooth. Add the milk and finish with the sieved flour.
Bake at 160°C for 15 minutes with open key.

Vanilla pear confit

ingredients :

  • 358.1 g SICOLY® Williams pear purée
  • 71.6 g Crystal sugar
  • 6.1 g NH pectin
  • 7.2 g Sicoly® lemon juice 100 %
  • 1.4 g Vanilla powder 100%

process :

Mix together the sugar and pectin. Add the cold melted SICOLY® Williams pear purée. Add the sugar and pectin mixture and bring to a boil to 99°C. Store in the fridge.

Smoothen with a spatula before use.

Hazelnut and coffee praliné

ingredients :

  • 91.6 g Crystal sugar
  • 85.6 g Hazelnuts
  • 0.5 g Fleur de sel
  • 22 g Coffee beans

process :

Prepare a dry caramel at 182°C. Roast the hazelnuts at 160°C for 27 minutes. Mix together the caramel, hot roasted hazelnuts, fleur de sel and coffee beans.
Leave to cool down completely before blending. Store between 4 and 6°C.

Assembly & Finishes

Prepare two pear-shaped stencils, one slightly smaller than the other.

Roll out the speculoos biscuit dough to a thickness of 2 mm and leave to rest in the fridge. Cut out using the two stencils. Cook the big pear-shaped biscuits flat and the small ones on a Christmas log cake gutter to shape them.
Once cold, leave the small ones aside to use later.
On the big size biscuits, spread out 20g of praliné and place an oval piece choux cake in the center. Make sure to leave some space on the sides to later pipe the chantilly all around. Freeze.
Smoothen the pear confit in a bowl using a rubber spatula. Pipe 20 g of confit on top of the biscuit and put the rest aside for later use.
Whip the coffee chantilly (made the night before) into a soft yet pipable texture. Pipe into balls around the biscuit using a n°10 nozzle.
Place a slice of poached pear on top of the confit.

Place on top a thin pear-shaped slice of vanilla white chocolate (using the big stencil). Add another thin slice of poached pear and pipe 10g of pear confit on top.
Finish by placing on top of the confit the small pear-shaped specloos biscuit with gold bits on the sides (glued with a small line of confit).