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1
Sweet Pastry
First mix the creamed butter, fine salt, confectioner's sugar, almond flour, eggs, and 120g of flour. Do not overwork the mixture. Once the mixture is smooth, add the remaining 350g of flour without mixing the dough too much. Wrap the dough in plastic wrap and set aside at 40°F (4°C) for a minimum of 4 hours. Roll out the dough to a depth of 3mm and cut into pieces using the correctly shaped cookie cutter. Bake at 300°F (150°C) until golden brown.
Butter | 240g |
Salt | 4g |
Confectioner's sugar | 180g |
Almond flour | 60g |
Eggs | 100g |
All-purpose flour | 120g |
All-purpose flour | 350g |
1
Sweet Pastry
First mix the creamed butter, fine salt, confectioner's sugar, almond flour, eggs, and 120g of flour. Do not overwork the mixture. Once the mixture is smooth, add the remaining 350g of flour without mixing the dough too much. Wrap the dough in plastic wrap and set aside at 40°F (4°C) for a minimum of 4 hours. Roll out the dough to a depth of 3mm and cut into pieces using the correctly shaped cookie cutter. Bake at 300°F (150°C) until golden brown.
Butter | 240g |
Salt | 4g |
Confectioner's sugar | 180g |
Almond flour | 60g |
Eggs | 100g |
All-purpose flour | 120g |
All-purpose flour | 350g |
2
Pear Sorbet
Mix the sugar, glucose, dextrose, and gums. Heat the water to 85°F (30°C), sift on the dry ingredients, stir them in and pasteurize at 185°F (85°C). Cool the mixture to 40°F (4°C), then add the fruit puree. Blend. Leave to mature for 12 hours. Churn at between 14°F and 21°F (-6°C and -10°C). Store at 0°F (-18°C).
Sugar | 121g |
Glucose powder DE33 | 60g |
Dextrose | 40g |
Carob gum | 2g |
Guar gum | 2g |
Water | 125g |
CARAMANFRUIT pear puree | 650g |
2
Pear Sorbet
Mix the sugar, glucose, dextrose, and gums. Heat the water to 85°F (30°C), sift on the dry ingredients, stir them in and pasteurize at 185°F (85°C). Cool the mixture to 40°F (4°C), then add the fruit puree. Blend. Leave to mature for 12 hours. Churn at between 14°F and 21°F (-6°C and -10°C). Store at 0°F (-18°C).
Sugar | 121g |
Glucose powder DE33 | 60g |
Dextrose | 40g |
Carob gum | 2g |
Guar gum | 2g |
Water | 125g |
CARAMANFRUIT pear puree | 650g |
3
Opaline
Cook the fondant and glucose at 320°F (160°C), pour them out onto a non-stick mat and leave to cool completely. Blend the resulting hard layer into a fine powder. Sift the powder into a pear-shaped mold. Bake at 320°F (160°C) for 2 minutes, until the powder has fused together and has a glossy look. Leave to cool, then use a spatula to help you gently turn it out.
Fondant | 180g |
Glucose DE40 | 120g |
3
Opaline
Cook the fondant and glucose at 320°F (160°C), pour them out onto a non-stick mat and leave to cool completely. Blend the resulting hard layer into a fine powder. Sift the powder into a pear-shaped mold. Bake at 320°F (160°C) for 2 minutes, until the powder has fused together and has a glossy look. Leave to cool, then use a spatula to help you gently turn it out.
Fondant | 180g |
Glucose DE40 | 120g |
4
Pear & Sweet Spice Coulis
Heat 100g of pear puree with the spices in a saucepan. Once the mixture reaches 175°F (80°C), turn off the heat and leave to infuse for 15/20 minutes with the lid on. Strain. Return the infused puree to the saucepan. Add the remaining pear puree, the sugar and the lemon juice. Bring to a simmering boil (175/185°F or 80/85°C). Take the pan off the heat and add the cornstarch diluted in a small amount of cold water. Whisk until thickened. Blend using an immersion blender to get rid of any lumps. Spoon this mixture into the half-sphere molds and freeze. Turn out the half-spheres and coat them with neutral glaze. Set aside.
CARAMANFRUIT pear puree | 400g |
Sugar | 60g |
Lemon juice | 10g |
Star anise | 1 |
Cinnamon stick | 1/2 |
Madagascan vanilla bean | 1/2 |
Cornstarch | 4g |
4
Pear & Sweet Spice Coulis
Heat 100g of pear puree with the spices in a saucepan. Once the mixture reaches 175°F (80°C), turn off the heat and leave to infuse for 15/20 minutes with the lid on. Strain. Return the infused puree to the saucepan. Add the remaining pear puree, the sugar and the lemon juice. Bring to a simmering boil (175/185°F or 80/85°C). Take the pan off the heat and add the cornstarch diluted in a small amount of cold water. Whisk until thickened. Blend using an immersion blender to get rid of any lumps. Spoon this mixture into the half-sphere molds and freeze. Turn out the half-spheres and coat them with neutral glaze. Set aside.
CARAMANFRUIT pear puree | 400g |
Sugar | 60g |
Lemon juice | 10g |
Star anise | 1 |
Cinnamon stick | 1/2 |
Madagascan vanilla bean | 1/2 |
Cornstarch | 4g |
5
Poached Pear Balls
Use a melon baller to make some balls of fresh pear, then set them aside in water and citric acid to stop them going brown. To make the infusion: Heat the water to 200°F (95°C), add the tea and leave with the lid on to infuse until cool. Heat the infusion to 105°F (40°C) and poach the pear balls for 10 minutes. Set aside.
Williams pear | 1 |
Chai tea | 50g |
Mineral water | 850g |
5
Poached Pear Balls
Use a melon baller to make some balls of fresh pear, then set them aside in water and citric acid to stop them going brown. To make the infusion: Heat the water to 200°F (95°C), add the tea and leave with the lid on to infuse until cool. Heat the infusion to 105°F (40°C) and poach the pear balls for 10 minutes. Set aside.
Williams pear | 1 |
Chai tea | 50g |
Mineral water | 850g |
Assembly and finishing
Place the sweet pastry in the base of the dish, followed by the pear sorbet. Place the opaline on top of the sorbet. Use a piping bag fitted with a nozzle to pipe on a few dabs of chantilly cream. Place a few poached pears on the dish and finish by arranging the spicy coulis on the chantilly cream.
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Caramanfruit
Experts on fruit in all its forms.
French know-how since 2002.
Transforming fruit in all its forms.
Adapting recipes to each fruit variety.
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Experts on fruit in all its forms.
French know-how since 2002.
Transforming fruit in all its forms.
Adapting recipes to each fruit variety.
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