TEARDROP - CHOCOLATE PEAR
Gianduia, caramel and pear single-serve dessert
Difficulty level
Gianduia, caramel and pear single-serve dessert
Ingredients
| IRCA GENOISE | g 400 |
| eggs | g 400 |
Preparation
Whip all the ingredients in the planetary mixer for 15 minutes.
Pour the mixture in a 40x60cm baking tray with parchment paper, smooth it out and bake it at 200° for about 6-8 minutes.
Ingredients
| TOFFEE D'OR CARAMEL | To Taste |
Ingredients
| egg yolk | g 320 |
| eggs | g 210 |
| caster sugar | g 320 |
| water | g 90 |
| LILLY NEUTRO | g 275 |
| SINFONIA CIOCCOLATO NOCCIOLATO BIANCO | g 445 |
| JOYPASTE NOCCIOLA PREMIUM | g 225 |
| liquid cream 35% fat | g 1065 |
Preparation
Whip the yolks and eggs in the planetary mixer.
Separately, cook sugar and water at 121°C and add them sharply to the mix to obtain a pate à bombe. Continue whipping and, when the mix is lukewarm, add the LILLY NEUTRO.
Mix about 1/3 of the semi-whipped cream with the JOYPASTE NOCCIOLA PREMIUM and the NOCCIOLATO BIANCO previously melted at 45°C.
Add the mixture to the pate à bombe and stir gently.
Add the remaining semi-whipped cream.
Ingredients
| FRUTTIDOR PERA | g 200 |
| MIRROR NEUTRAL | g 20 |
Preparation
Mix the ingredients.
Insert a biscuit disk in the teadrop base.
Dress the caramel filling creating a thin layer.
Fill the single portion with the gianduja mousse.
End with a generous amount of shiny pear filling.
Decorate with a half toasted hazelnut and DOBLA FLOWER DARK.
Pastry Chef
