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:
- Heat the pear puree in a saucepan. Pour in the gelatine and the white couverture.
- Add the melted cocoa butter and xanthan and mix for 2 minutes.
- 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:
- Heat the pear puree in a saucepan.
- Stir in the mixture of sugar and agar agar then add the lemon juice. Store in the fridge.
- 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:
- 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.
- Remove from the oven and allow to cool.
- Peel the Conference pears and dice them.
- 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.
- 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:
- Melt the cocoa butter with the chocolate and mix to combine.
- 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:
- 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:
- Melt the cocoa butter with the chocolate and mix to combine.
- 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:
- Heat the pear puree in a saucepan. Pour in the gelatine and the white couverture.
- Add the melted cocoa butter and xanthan and mix for 2 minutes.
- 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:
- Heat the pear puree in a saucepan.
- Stir in the mixture of sugar and agar agar then add the lemon juice. Store in the fridge.
- 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:
- 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.
- Remove from the oven and allow to cool.
- Peel the Conference pears and dice them.
- 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.
- 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:
- Melt the cocoa butter with the chocolate and mix to combine.
- 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:
- 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:
- Melt the cocoa butter with the chocolate and mix to combine.
- Add the colouring and mix. Use the coating at approximately 40°C.
*stem of the pear in milk + dark cornet