Chocolate, Praline, and Pear Plated Dessert

Chocolate, Praline, and Pear Plated Dessert
Medium
Makes: 10 Yield
A plated dessert that revolves around three main flavors: chocolate, hazelnut, and pear. A promise of intense natural flavors and minimum added sugar.
A plated dessert that revolves around three main flavors: chocolate, hazelnut, and pear. A promise of intense natural flavors and minimum added sugar.
Shelf life:
6 Weeks
Conservation:
Between 8ºC - 16ºC
Containing: 13 Components
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Salted Chocolate Crumble

Ingredients

  • 110 g
    sugar
  • 65 g
    Butter softened
  • 5 g
    salt
  • 25 g
    Eggs, whole
  • 40 g
    All purpose flour
  • 35 g
    CP

Preparation

  1. Place the butter, the salt and the sugar into the mixing bowl and mix on medium speed.
  2. Slowly add the eggs.
  3. Stop mixing, add the flour and the cocoa powder and mix again until all the ingredients are well incorporated.
  4. Pour the dough onto a silicon mat and using a palette knife, spread it out evenly until obtaining a thin layer.
  5. Bake at 170°C (338°F) for 20 minutes.
  6. Once baked, let the crumble cool down and cut it into pieces using the food processor.
  7. Scale 140 g (4.9 oz) of crumble to use in the chocolate crispy and save big pieces to decorate the dessert at the end.

Golden Cocoa Glaze

Ingredients

Preparation

  1. Bring the cream, the glucose syrup and the cocoa powder to the boil.
  2. Cook the water and the sugar to 115°C (239°F).
  3. Once the sugar syrup has reached 115°C (239°F), clench with the hot cream preparation.
  4. Press the glaze through the strainer into a bowl to ensure that all the cocoa powder remains into the glaze.
  5. Cool the glaze down to 70°C (158°F), add the gelatin mass and mix well using an immersion blender. It is important to let the glaze cool down to 70°C (158°F) or below before adding the gelatin mass in order to avoid air bubbles.
  6. Add the gold powder and mix using the immersion blender.
  7. The glaze should reach 35°C (95°F) and be very smooth without any lumps.
  8. Transfer the glaze into a piping bag and cut a small tip off to control the flow.
  9. Unmold the frozen cones of Arriba and hazelnut mousse, place them onto a rack and glaze them.
  10. Use an offset spatula to transfer them onto a clean tray lined with a plastic sheet.

View tools

  • Cooktop
  • Saucepan
  • Thermometer
  • Immersion blender
  • Piping Bag
  • Scissors
  • Palette knife
  • Guitar sheets
  • Rack
  • Infrared Thermometer
  • Spatula

Sugar Dough

Ingredients

  • 90 g
    butter
  • 110 g
    cane sugar
  • 110 g
    All purpose flour

Preparation

  1. Mix all the ingredients together in a bowl.
  2. Pour the preparation onto a plastic sheet and cover with a second one.
  3. Using a rolling pin, roll out the dough until obtaining a layer of 1-2 mm (0.04-0.08”) thick.
  4. Place onto a metal tray and freeze until solid enough to be cut.
  5. Once solid enough, peel off the plastic sheet, cut the dough into small discs using a ring cutter and place the dough rings on top of the choux pastry.
  6. Bake at 180°C (356°F) for 20 minutes.

View tools

  • Mixing bowl (s)
  • Guitar sheets
  • Rolling pin
  • Spatula
  • 3.5 cm (1.4”) ring cutter

Choux Pastry

Ingredients

  • 250 g
    whole milk
  • 250 g
    water
  • 220 g
    butter
  • 10 g
    salt
  • 10 g
    sugar
  • 280 g
    All purpose flour
  • 250 g
    Eggs, whole

Preparation

  1. Bring the water, the milk, the sugar and the salt to a boil.
  2. Once boiling, add the sifted flour and stir well.
  3. Transfer the preparation into the mixing bowl of the tabletop mixer and mix on medium speed.
  4. While the preparation cools down, mix the eggs using an immersion blender.
  5. Add the eggs gradually into the mixing bowl.
  6. Once all the eggs have been added, mix on high speed. The preparation should be completely smooth.
  7. Transfer the mixture into a piping bag, pipe into the truffle mold and fill the cavities completely. When piping, put the tip well into the cavity in order to ensure that the mold will be completely filled and without any air bubbles.
  8. Using a palette knife, remove the excess filling.
  9. Place in the freezer until solid enough to be unmolded.
  10. Once solid, remove from the freezer and unmold.
  11. Place the frozen choux pastry onto a tray lined with a silicon mat and allow enough time for the choux pastry to get back to room temperature.

View tools

  • Cooktop
  • Saucepan
  • Tall recipient
  • Immersion blender
  • Piping Bag
  • Scissors
  • Palette knife
  • Spoon
  • Tabletop mixer, mixing bowl and a paddle attachment
  • Spatula

Pear Biscotti

Ingredients

  • 160 g
    eggs
  • 230 g
    sugar
  • 0.3 g
    salt
  • 105 g
    pear puree
  • 90 g
    butter
  • 1 g
    cinnamon powder
  • 120 g
    Flour
  • 65 g
    hazelnut powder
  • 13 g
    Cornstarch
  • 4 g
    baking powder
  • 36 g
    lemon zest

Preparation

  1. Melt the butter and mix with the pear purée using an immersion blender until completely smooth.
  2. Place all the ingredients into the food processor and blend until obtaining a very smooth texture.
  3. In the meantime, stick a sheet of parchment paper into the mold using a brush dipped in melted butter.
  4. Transfer the mixture into a piping bag and pipe 340 g (11.99 oz) of dough into each of the molds. When piping, put the tip well into the cavity in order to ensure that the mold will be completely filled and without any air bubbles.
  5. Cover the mold with a silicon mat and a metal tray.
  6. Bake the biscotti at 170°C (338°F) for 20-22 minutes.
  7. Let the biscotti cool down and unmold.
  8. Place in the freezer until solid enough.
  9. Once solid, remove from the freezer and cut into very thin slices.
  10. Place the pieces into the log mold and dry in the oven at 80°C (176°F) for about 2 hours.

View tools

  • Metal Tray
  • Knife
  • Immersion blender
  • Piping Bag
  • Scissors
  • Parchment paper
  • Scale
  • Cutting board
  • Thermomix® or food processor
  • Spatula
  • Triangle cake mold
  • Log mold

Pear Chantilly Cream

Ingredients

  • 190 g
    heavy cream
  • 23 g
    Gelatin mass (1:5 gelatin powder 200 bloom + water)
  • 200 g
    Pear gel

Preparation

  1. Using the tabletop mixer, whip the cream on high speed until the preparation holds dense peaks.
  2. In the meantime, melt the gelatin mass and mix with the pear gel.
  3. Add the whipped cream and mix well using a spatula until completely smooth.
  4. Cover with plastic film and place in the fridge until the gelatin has set.
  5. Remove from the fridge and transfer into a piping bag with a 5 mm (0.2”) tip.

View tools

  • Piping Bag
  • Plastic film
  • Tabletop mixer, mixing bowl and a whisk
  • Spatula
  • 6 mm (0.2”) piping tip

Pre-Assembly

Ingredients

Preparation

  1. Pipe the Arriba and hazelnut mousse into the molds to ½ full.
  2. When piping, put the tip well into the cavity in order to ensure that the mold will be completely filled and without any air bubbles.
  3. Place the molded crémeux into each cavity, lightly press into the mousse and close the molds with the rest of the mousse.
  4. Remove the excess mousse using a palette knife.
  5. Place the molds in the freezer until solid enough to be unmolded.
  6. Using a piping bag, fill the oval mold with the mousse.
  7. Tap the mold on the table to remove the air bubbles and make sure the mold is evenly filled.
  8. Use a palette knife to flatten the mousse.
  9. Add the pear tatin on top and in the middle of the mold.
  10. Pipe the crémeux in the middle of the mold and cover the tatin completely.
  11. Pipe one more layer of mousse onto the sides of the mold.
  12. Place the crispy layer in the middle of the mold and remove the excess mousse using a palette knife. Gently press the crispy layer into the mousse to make sure it is well into the mold.
  13. Freeze until solid enough to be unmolded.
  14. Once solid enough, remove from the freezer and unmold.
  15. Using a spray gun filled with a non-crystallized preparation made of 50% cocoa butter and 50% dark chocolate, spray the unmolded cake.

View tools

  • Metal Tray
  • Spray gun
  • Palette knife
  • Conical silicon mold
  • Oval silicone mold

Arriba & Hazelnut Mousse

Ingredients

Preparation

  1. Whip the cream on high speed until the preparation holds soft peaks.
  2. Cook the cream, pear purée and the egg yolks together to 82°C (180°F) to make a crème anglaise.
  3. Rescale the preparation to 70 g (2.47 oz), add the gelatin mass and mix well.
  4. Pour the preparation onto the chocolate to make a ganache and mix again.
  5. The ganache should be at 40°C (104°F). Make sure not to use the pear gel straight out of the fridge. Otherwise it will crystallize the ganache.
  6. Add the whipped cream in two different additions and mix until fully incorporated and completely smooth.
  7. Transfer into a piping bag, cut a small tip off to control the flow and immediately pipe into the molds.

View tools

  • Whisk
  • Piping Bag
  • Scissors
  • Mixing bowl (s)
  • Scale
  • Thermomix® or food processor
  • Tabletop mixer, mixing bowl and a whisk
  • Spatula

Pear Gel

Ingredients

  • 400 g
    pear puree
  • 20 g
    Gelcrem cold

Preparation

  1. Place the pear purée into the food processor.
  2. Add the Gelcrem Cold in two different additions and mix until completely smooth. Make sure that the size of the recipe is adapted to the volume of the food processor used to ensure the full incorporation of the Gelcrem into the purée.
  3. Scale 45 g (1.59 oz) of gel to use in the arriba and hazelnut mousse and place the remainder into a piping bag with a 3mm (0.12”) tip.

View tools

  • Piping Bag
  • Scissors
  • Thermomix® or food processor
  • Spatula
  • 4 mm (0.1”) piping tip

Chocolate & Pear Crémeux

Ingredients

  • 275 g
    pear puree
  • 125 g
    egg yolks
  • 300 g
    CHM-Q415AR
  • 75 g
    CHD-Q68BRA

Preparation

  1. Cook the pear purée and the egg yolks to 82°C (180°F) using the Thermomix®. If you do not own a Thermomix®, use a cooktop and a saucepan.
  2. Once the mixture has reached 82°C (180°F), add the chocolates and mix well until obtaining a smooth crémeux.
  3. Note that because of the usage of fruit purée, some pear texture may remain in your crémeux.
  4. Transfer the mixture into a piping bag and cut a small tip off to control the flow.
  5. Fill the mold to ½ full. When piping, put the tip well into the cavity in order to ensure that the mold will be completely filled and without any air bubbles.
  6. Tap the mold on the table to remove the air bubbles and make sure the mold is evenly filled.
  7. Place in the freezer until solid enough to be unmolded.
  8. Transfer the rest of the crémeux into a bowl, cover with plastic film and place into the fridge until future use.

View tools

  • Scissors
  • Mixing bowl (s)
  • Piping Bag (s)
  • Spatula
  • Thermomix® or cooktop and saucepan
  • Conical silicon mold

Pear Tatin

Ingredients

  • 63 g
    sugar
  • 375 g
    Pear brunoise
  • 40 g
    Calvados
  • 13 g
    sugar
  • 6 g
    pectin NH
  • 28 g
    Gelatin mass (1:5 gelatin powder 200 bloom + water)

Preparation

  1. Caramelize the first part of the sugar.
  2. Add the pears in the pan while continuously stirring. Cook until all the sugar has melted.
  3. Add the calvados into the saucepan.
  4. Mix the second part of the sugar and the pectin together and add into the saucepan.
  5. Bring to a boil and wait until the caramel is completely smooth.
  6. Add the gelatin and mix until completely melted.
  7. Transfer into a mixing bowl, cover with plastic film and place into the fridge.

View tools

  • Cooktop
  • Saucepan
  • Spatula

Chocolate Crispy

Ingredients

Preparation

  1. Melt the chocolates. When using a microwave, melt at 50% power only.
  2. Mix the melted chocolate and the hazelnut praliné.
  3. Add the chocolate crumble, the Pailleté Feuilletine™, the Peta Crispy and the salt and mix well.
  4. Pour the preparation onto a plastic sheet and cover with a second one.
  5. Roll the mixture in both directions with a rolling pin. For bigger productions, use a dough sheeter.
  6. Let set at room temperature until solid enough to be cut and peel off the plastic sheet on the top.
  7. Use parchment paper that has been previously cut into the desired shape as a stencil to cut the slab into pieces. These crispy pieces should be smaller than the size of the mold.
  8. With a palette knife, gently place the crispy pieces onto a metal tray lined with plastic sheet. Melt the remaining pieces in the microwave and roll them out again into a thin layer.
  9. Place into the freezer.

View tools

  • Metal Tray
  • Knife
  • Microwave
  • Mixing bowl (s)
  • Palette knife
  • Guitar sheets
  • Rolling pin
  • Spatula

Final Assembly

Ingredients

  • Mona Lisa dark and ivory curled shavings
  • IBC creative silver powder
  • powdered sugar
  • Pears

Preparation

  1. Using a palette knife, transfer the sprayed cake onto the serving plate followed by the glazed crémeux.
  2. Start filling the choux, first with the pear tatin and then with the pear and chocolate crémeux.
  3. Sprinkle powdered sugar on the chou and place it on top of the cake.
  4. Place a second chou onto the plate.
  5. Pipe dots of pear chantilly cream and pear gel onto the cake and the plate.
  6. Place pieces of pear biscotti onto the cake and the plate.
  7. Pipe dots of golden cocoa glaze and finish with slices of fresh pears and pieces of salted chocolate crumble.

View tools

  • Palette knife
  • Sieve

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