Chocolate gateau basque, pears and figs
Recipe
Chocolate Basque paste
ingredients | preparation |
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Place all ingredients in a mixer bowl with a paddle attachment. Mix until just combined, do not overmix. Roll out to 3 mm thickness. Refrigerate for 1 hour. |
Alguna™ Ganache
ingredients | preparation |
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Bring cream and glucose to a boil. Gradually pour over chocolate creating a ganache. Emulsify. Add butter at 35° C. |
Honey Roasted Pears
ingredients | preparation |
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Place diced pear in a gastronom, drizzle with oil and honey and place a few rosemary sprigs on top. Roast at 200° C for 10 min until just cooked al dente. Let cool down before use. |
Burnt Honey Chantilly
ingredients | preparation |
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Bring small part of the cream and glucose to a boil. Half melt chocolate. Dry caramelise honey until well fragrant. Deglaze with hot cream. Add melted gelatin mass. Gradually pour cream over chocolate and create a ganache. Add the rest of the cream, following by Mycryo (at 35° C). Emulsify. Refrigerate for two hours. |
Pears Jelly
ingredients | preparation |
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In a sauce pan mix water with lemon juice and trehalose. Peel and core pears, obtaining 400 gr of pear flesh. Quickly grate the fruit on a grater and place directly into lemon water. Add agar agar and bring to a boil. Cook on medium for about five minutes until pears are soft. Blend with an immersion blender and pour in a shallow container. Refrigerate until fully set. Cut into small dice. |
Fresh Fig and Rosemary Jam
ingredients | preparation |
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Make a syrup TpT, infuse it with rosemary for 10 min. Strain and chill. Blend prepared figs, lemon juice, syrup and Gelcrem Cold. Refrigerate for one hour. Blend again before use. |
Buckwheat and Hazelnut Crunchy
ingredients | preparation |
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Melt wax and add pure hazelnut paste heated to 65° C, mix well to combine. Add the rest of the ingredients, use immediately. |