LA POIRE

by Cedric Grolet, Le Meurice, Paris

 

 

Cedric Grolet, Le Meurice, Paris

World's Best Restaurant Pastry Chef 2017

WHIPPED PEAR GANACHE

Ingredients:

 

75g

Gelatine Solution

 

1650g

Ravifruit Pear Puree

 

300g

Callebaut Velvet White Couverture 33%, melted

 

312.5g

Callebaut Mycryo Cocoa Butter, melted

 

10g

Xanthan Gum

 

500g

Bulla Pure Cream (35%), hot

 

500g

Mascarpone

 

3347.5g

Total Weight

 

 

Method:

 

  1.      Heat the pear puree in a saucepan. Pour in the gelatine and the white couverture.
  2.      Add the melted cocoa butter and xanthan and mix for 2 minutes.
  3.      Add the cream and mascarpone and mix together. Store until needed.

 

 

PEAR JELLY

Ingredients:

 

600g

Ravifruit Pear Puree

 

25g

Sugar

 

10g

Agar Agar

 

20g

Lemon Juice

 

655g

Total Weight

 

 

Method:

 

  1.      Heat the pear puree in a saucepan.
  2.      Stir in the mixture of sugar and agar agar then add the lemon juice. Store in the fridge.
  3.      Once cool, mix for 3 minutes.

 

PEAR INSERT

Ingredients:

 

Equipment:

400g

Williams Pear/ Packham Pear

 

Half Sphere 4.5cm Moulds

QS

Olive Oil

 

 

QS

Icing Sugar

 

 

400g

Conference Pears/ Corrella Pear

 

 

600g

Pear Jelly (recipe above)

 

 

25g

Lemon Juice

 

 

1g

Juniper Berries, ground

 

 

1426g

Total Weight

 

 

 

Method:

 

  1.      Peel the Williams pears and cut them into irregular cubes. Place them on a baking tray, drizzle with olive oil and icing sugar and bake at 250°C for 5 minutes.
  2.      Remove from the oven and allow to cool.
  3.      Peel the Conference pears and dice them.
  4.      Mix the raw and cooked pears into the pear jelly then add the juniper berries. Pour the mixture into the half sphere 4.5cm moulds.
  5.      Place in the freezer.

 

YELLOW COATING

Ingredients:

 

500g

Callebaut Velvet White Couverture 33%

 

500g

Callebaut Mycryo Cocoa Butter

 

QS

Yellow Colouring

 

1000g

Total Weight

 

 

Method:

 

  1.      Melt the cocoa butter with the chocolate and mix to combine.
  2.      Add the yellow colouring and mix.

 

CHOCOLATE COATING

Ingredients:

 

500g

Cacao Barry Ocoa Pur Noir 70%

 

500g

Callebaut Mycryo Cocoa Butter

 

1000g

Total Weight

 

 

Method:

 

  1.      Melt the cocoa butter with the chocolate and mix to combine.

 

ALMOND GREEN COATING

Ingredients:

 

200g

Callebaut Velvet White Couverture 33%

 

25g

Callebaut Milk Chocolate

 

275g

Callebaut Cocoa Butter

 

10g

Green Colouring

 

5g

Yellow Colouring

 

515g

Total Weight

 

 

Method:

 

  1.      Melt the cocoa butter with the chocolate and mix to combine.
  2.      Add the colouring and mix. Use the coating at approximately 40°C.

 

*stem of the pear in milk + dark cornet

Ingredients:

 

75g

Gelatine Solution

 

1650g

Ravifruit Pear Puree

 

300g

Callebaut Velvet White Couverture 33%, melted

 

312.5g

Callebaut Mycryo Cocoa Butter, melted

 

10g

Xanthan Gum

 

500g

Bulla Pure Cream (35%), hot

 

500g

Mascarpone

 

3347.5g

Total Weight

 

 

Method:

 

  1.      Heat the pear puree in a saucepan. Pour in the gelatine and the white couverture.
  2.      Add the melted cocoa butter and xanthan and mix for 2 minutes.
  3.      Add the cream and mascarpone and mix together. Store until needed.

 

 

PEAR JELLY

Ingredients:

 

600g

Ravifruit Pear Puree

 

25g

Sugar

 

10g

Agar Agar

 

20g

Lemon Juice

 

655g

Total Weight

 

 

Method:

 

  1.      Heat the pear puree in a saucepan.
  2.      Stir in the mixture of sugar and agar agar then add the lemon juice. Store in the fridge.
  3.      Once cool, mix for 3 minutes.

 

PEAR INSERT

Ingredients:

 

Equipment:

400g

Williams Pear/ Packham Pear

 

Half Sphere 4.5cm Moulds

QS

Olive Oil

 

 

QS

Icing Sugar

 

 

400g

Conference Pears/ Corrella Pear

 

 

600g

Pear Jelly (recipe above)

 

 

25g

Lemon Juice

 

 

1g

Juniper Berries, ground

 

 

1426g

Total Weight

 

 

 

Method:

 

  1.      Peel the Williams pears and cut them into irregular cubes. Place them on a baking tray, drizzle with olive oil and icing sugar and bake at 250°C for 5 minutes.
  2.      Remove from the oven and allow to cool.
  3.      Peel the Conference pears and dice them.
  4.      Mix the raw and cooked pears into the pear jelly then add the juniper berries. Pour the mixture into the half sphere 4.5cm moulds.
  5.      Place in the freezer.

 

YELLOW COATING

Ingredients:

 

500g

Callebaut Velvet White Couverture 33%

 

500g

Callebaut Mycryo Cocoa Butter

 

QS

Yellow Colouring

 

1000g

Total Weight

 

 

Method:

 

  1.      Melt the cocoa butter with the chocolate and mix to combine.
  2.      Add the yellow colouring and mix.

 

CHOCOLATE COATING

Ingredients:

 

500g

Cacao Barry Ocoa Pur Noir 70%

 

500g

Callebaut Mycryo Cocoa Butter

 

1000g

Total Weight

 

 

Method:

 

  1.      Melt the cocoa butter with the chocolate and mix to combine.

 

ALMOND GREEN COATING

Ingredients:

 

200g

Callebaut Velvet White Couverture 33%

 

25g

Callebaut Milk Chocolate

 

275g

Callebaut Cocoa Butter

 

10g

Green Colouring

 

5g

Yellow Colouring

 

515g

Total Weight

 

 

Method:

 

  1.      Melt the cocoa butter with the chocolate and mix to combine.
  2.      Add the colouring and mix. Use the coating at approximately 40°C.

 

*stem of the pear in milk + dark cornet

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