LA POIRE

by Cedric Grolet, Le Meurice, Paris

Cedric Grolet, Le Meurice, Paris

World's Best Restaurant Pastry Chef 2017

WHIPPED PEAR GANACHE

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

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

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

Method:

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

CHOCOLATE COATING

Method:

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

ALMOND GREEN COATING

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

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

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

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

Method:

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

CHOCOLATE COATING

Method:

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

ALMOND GREEN COATING

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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