Sweetness pear-chocolate by Sylvie Noël, confectioner
Ingredients:
For 8 people
For a frame of 35 x 11 cm (that is about 8 parts 4,3 cm on 11 cm)
Sweet dough :
• 200 g flour T55
• 100 g butter
• 80 g icing sugar
• 3g salt
• 40 g whole egg
• QS aroma of your choice (here vanilla of Martinique)
Cremate hazelnut-pears :
• 110 g of dry butter (butter of tourage)
• 110 g of starchy icing sugar
• 110 g of powder of hazelnut
• 11 g of starch
• 60 g of whole eggs
• 10 g of Soft, liqueur at the middle pear, at the middle cognac of Distilleries and Domains of Provence
• 330 g of water
• 165 g of sugar• 2 pears Rochas
Frozen pear :
• 200 g of purée of pears
• 140 g of sugar
• 6 g of pectin NH
• 20 g of Soft, liqueur at the middle pear, at the middle cognac of Distilleries and Domains of Provence
• QS aroma pear
Chocolate-brown crémeux :
• 82.5 g of whole milk
• 282.5 g of whole single cream 30%MG
• 2.5 gelatin sheets 200 Bloom (that is 35 g Mass Gelatin)
• 332.5 g of praline Barry Héritage
• 250 g of chocolate Barry Excellence 55 %
Gone up lower jaw Dulcey :
• 165 g of chocolate fair Valrhona Dulcey 32 %
• 110 g of whole single cream 30 % MG
• 275 g of whole single cream 30 % MG
Lenses of pear :
• 1 pear Rochas
• 10 cl of water
• 200 g of sugar
Preparation :
Preparation of the base of the sweet (to realize the day before.)
Sweet dough :
Sieve the flour, the icing sugar and the salt. In the tank of the robot, pay the flour, the icing sugar and the salt. Cut the butter in pieces and add it to the previous ingredients.
Beat in the robot, in the sheet, in the maximum speed to obtain a mixture looking like some sand.
Stop the robot, pay the beaten egg + aroma of your choice and mix at low speed until the obtaining of a homogeneous mixture. (Attention not to work too much the dough what would risk to make it elastic and it would retract in the cooking.)
Fraser (give up with the palm of the hand in front of you) one twice the dough from the point of view of work with your hands to verify that there is no piece of butter. Train a ball of dough, wrap it in the clingfilm and let it rest in the refrigerator 2 hours before using him.
Cremate hazelnut-pears :
Peel pears and cut them in cubes. Melt the dry sugar until the obtaining of a dark caramel. Décuire with the hot water. Plunge the cubes of pears into the syrup caramel. Cook 20-25 mn on very soft fire. Pears must be cooked but still firm. Drain and book for the refrigerator.
By means of a spatula, work the dry butter at room temperature until the obtaining of a smooth and supple consistency of texture equivalent to a cream. Add the icing sugar and the powder of hazelnuts. Once the very homogeneous mixture, to incorporate the egg, then the starch (or cornstarch) and the Soft liqueur. Book for the refrigerator.
Assembly and cooking of the base
Preheat the oven in 180°C.
Put a sheet of sulphurized paper on a drilled plate. Spread the dough sweetened in 3mm of thickness. Put the dough sweetened on the sheet of sulphurized paper, apply the frame of 35 x 11 cms above by putting pressure on this one to cut the bottom in the size of the frame. Leave the frame ready and cook in white counterpart 15 mn in 180°C.
When the bottom of sweet dough cooled, by means of a piping bag equipped with a cartridge of 10mm, to add the cream of hazelnuts in snail. Smooth in the spatula then put down cubes of pears poached in the caramel on the top by pushing them just a little (approximately 2/3 of the preparation - book the remainder for the final assembly). Put in the oven of new during about twenty of minutes (to adapt to your mold and oven).
Let cool. Décadrer, (at the need film and book otherwise to put back the base in the frame cleaned for the final assembly).
Jelly of pears :
Put back the base of the sweet in its frame on its final support or serving dish.
Warm the pulp of pears in approximately 45°C, add the sugar mixed in the pectin NH. Bring to a boil. Cut the fire. Add the Soft liqueur and, by means of a piston, raise immediately a fine coat (approximately 0,5 cms in thickness) on the cooled base. Pour the remainder into small molds for the decoration. Make take the whole in the cold.
Preparation of the top layer of the sweet (to realize the day before.)
Chocolate-brown crémeux :
Soak gelatin sheets in some cold water. Bring to a boil the milk and the single cream. Put it the soft gelatin sheets. Move.
Pay slowly the mixture boiling on the cover Excellence and the praline Inheritance dissolves.
By means of a maryse, to mix in the center to create an elastic and brilliant pit, this texture must be kept at the end of mixture.
Mix and film in the contact. Reserve for the refrigerator a night.
Gone up lower jaw Dulcey :
Bring to a boil the small quantity of single cream.
Pay slowly the mixture boiling on the melted cover Dulcey.
By means of a maryse, to mix in the center to create an elastic and brilliant pit, this texture must be kept at the end of mixture. Add the second quantity of cold liquid whole cream in the lower jaw. Mix and film in the contact. Reserve for the refrigerator a night (2 at 3 am at least).
Assembly and Presentation of the sweet (D-day).
Crystalline pear :
Wash the pear. With a mandolin, cut fine slices of pears about 2 mm without removing the skin, the tail and the pips. Put the water and the sugar in a pan and bring to a boil. Plunge the slices of pear into the syrup during 3 minutes and poach by turning the them in the middle of time.
Drain the slices of pores and put down them on a plate covered with Silpat. Put in the oven in 100°C during at least the 1 hour to dry them. Cool and reserve in a hermetic box.
Decoration Pochage and :
Décadrer the base of the sweet topped with the jelly, to put it on a serving dish or a plate of cake store.
Put the crémeux in a pocket equipped with a smooth cartridge N°10. Train small balls on both sides of the base on all the length. Poach then three sausages on all the length between balls. Put down above the rest of the dice of pears by pushing them slightly.
Take up slightly the lower jaw gone up Dulcey to the drummerprovided with a whip, to obtain a substantial enough texture for a work in the piping bag. Put the gone up lower jaw Dulcey in a piping bag equipped with a cartridge holy Honoré. Poach in the shape of waves on all the length of the sweet by being astride the crémeux.
Sprinkle a little cocoa on the lower jaw gone up by means of a small sieve. Put one or several crystalline of pears as you will serve the whole sweet or in individual parts. Decorate to your taste.
Reserve for the refrigerator. Go out of the refrigerator at the time of the cheese to let return at room temperature before tasting.
Enjoy the tasting !
Suggestion : you can serve this sweet with a glass of Soft Liqueur, it will be there only better!!
© Photo : Sylvie Noël Patisseries
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