Chocolate Pear and Tea Entremet - Savour Online Classes [PDF]

Zitiervorschau

PEAR, CHOCOLATE & TEA INFUSED ENTREMET

Total Time

Difficulty

Yield

150 minutes

2 x 180mm entremets

Learn to make this beautiful entremet with a delicious combination of flavours and textures – sure to impress at any event!

Hazelnut Dacquoise Ingredients 62g Egg Whites 2g Cream of Tartar 40g Caster Sugar 50g Icing Sugar 40g Hazelnut Meal 15g Plain Flour

Equipment Silicon Spatula Perforated Baking Tray Demarle Silpain® Perforated Baking Mat Disposable Piping Bags 10mm Piping Tip

Method Whisk the egg whites with the cream of tartar and once it reaches a medium peak gradually add in the sugar. Continue mixing for a minute to allow the sugar to dissolve. Fold through the sifted dry ingredients and pipe into 16-17cm discs on a lined tray. Bake at 170°C for 1415 minutes or until golden brown.

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Honey Pears Ingredients 100g Fresh Pears, diced 25g Unsalted Butter Pinch Cinnamon ½ Vanilla Beans 30g Honey

Equipment Flat Aluminum Baking Tray

Method Peel and cube the pears. Sauté with all the other ingredients until slightly softened, cool and drain the excess liquid before placing them in the base of a Flexipan ref 118.

Tea Infused Crème Brulee Ingredients 80g Cold Water 8g Tea Tonic Bright Spark Loose Leaf Tea 200g Fresh Cream 35% Fat 40g Caster Sugar 50g Egg Yolks 2g Gold Gelatine Sheets

Equipment Digital Thermometer Depositor

Method Boil the water and infuse the tea until it swells. Boil cream and add in the tea to infuse. Mix the sugar and egg yolks together in a bowl with a whisk then add in the tea and cream mixture before placing it back in the saucepan and heating to 82°C. Strain then add the gelatine. Pour over the pear inserts and freeze.

Almond Nougatine Discs Ingredients 48g Unsalted Butter 20g Glucose 20g Honey 38g Caster Sugar 4g Pectin NH 68g Flaked Almonds QS Callebaut Mycryo Cocoa Butter

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Equipment Silicon Spatula Flat Aluminum Baking Tray

Copyright ©2015 Savour Chocolate & Patisserie School. All rights reserved.

Method Melt the butter, glucose, honey and sugar then add the pectin and almonds. Place 40g of the mixture into Flexipan ref 118 and bake at 180°C for 10-12 minutes or until golden brown. Dust with Mycryo cocoa butter as they come out of the oven and cool before inserting into the cake.

Crumble Ingredients 135g Unsalted Butter 135g Raw Sugar QS Yellow Oil-Based Colour Powder 70g Almond Meal 70g Hazelnut Meal 2g Salt 135g Plain Flour

Equipment

Method Cream the butter and sugar until all the lumps of butter are removed. Add in the sifted dry ingredients and mix just until combined. Shape the dough into a rectangle, wrap in plastic wrap and place in the freezer. Once frozen, grate the dough and press it between a 180mm and 200mm ring and bake at 180°C for approximately 15-20 minutes. Remove the centre ring immediately and then the outer ring.

Sugar Garnish Ingredients QS Almond Paste 50% (Marzipan) 500g Sugar 200g Water 150g Liquid Glucose QS Green Food Colouring

Equipment

Method Shape pieces of marzipan into mini pear shapes and leave them at room temperature to dry out slightly. Place a toothpick into each one. Melt the sugar and water in a clean pan. At boiling point, skim the sugar if required to remove any impurities then add the glucose. Bring to the boil again and heat to 160°C. Add the green colour and immediately remove from the heat. Dip marzipan pears into the slightly cooled sugar and attach them to some polystyrene to create a stem.

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Copyright ©2015 Savour Chocolate & Patisserie School. All rights reserved.

*Sugar Syrup 30°Baume Ingredients 135g Caster Sugar 100g Water

Equipment

Method Boil the sugar and water together until the sugar has dissolved and keep in the fridge until required.

Chocolate Mousse Ingredients 5g Gold Gelatine Sheets 155g Sugar Syrup 30°B* 90g Egg Yolks 170g Callebaut Sao Thome 70% Couverture 170g Callebaut 823 Milk Couverture 33.6% 605g Fresh Cream 35% Fat

Equipment Digital Thermometer 2 x 180mm x 45mm Cake Ring Acetate Strips Demarle Silpat® Mat Flat Aluminum Baking Tray Silicon Spatula Disposable Piping Bags Large Angled Palette Knife

Method Pre-soak the gelatine sheets in a bowl of cold water until they are pliable and flexible. Place the sugar syrup and egg yolks into a bowl and sit it over a saucepan of simmering water. Whisk by hand until it reaches 80°C to create an appareil bombe. Whisk in the pre-soaked gelatine. Melt the two chocolates together to approximately 60°C. Semi-whip the cream. Fold a small amount of cream into the chocolate and set the remainder aside. Fold the appareil bombe through the chocolate mixture and lastly fold through the remaining cream. Use the mousse immediately.

Praline Glaze Ingredients 8g Gold Gelatine Sheets 200g Fresh Cream 35% Fat 120g Water 230g Callebaut Hazelnut Praline Paste 50% QS Red Food Colouring 460g Mirror Glaze 160g Callebaut Sao Thome 70% Couverture

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Equipment Digital Thermometer

Copyright ©2015 Savour Chocolate & Patisserie School. All rights reserved.

Method Pre-soak the gelatine sheets in a bowl of cold water. Add cream and water to a saucepan and bring to a boil. Add the praline paste, pre-soaked gelatine, a small amount of red colour, mirror glaze and the couverture. Emulsify with a stick blender and strain. Glaze the frozen cake when the glaze reaches a temperature of 34°C. Adjust with additional sugar syrup if it is too thick.

Chocolate Garnish Ingredients 300g Callebaut W2 White Chocolate 28% QS 100% Alcohol QS Bronze Metallic Powder

Equipment Guitar Sheet Spray Gun Large Angled Palette Knife Flat Aluminum Baking Tray

Method Temper the white chocolate following our video instructions on tempering. Spread a thin layer on a guitar sheet and just as it sets cut rings in a range of sizes. Place a guitar sheet on top and sandwich the decorations between two trays. Place in the fridge for 10 minutes. Remove the rings and place them on a tray. Spray them with combined alcohol and metallic powder.

Assembly Place two 180mm cake rings onto a lined tray. Place enough chocolate mousse into the ring to cover the base and spread it up the sides. Place a nougatine disc in on top of the chocolate mousse followed by another thin layer of chocolate mousse. Place in the tea infused crème brulee and cover once again with mousse. Place in the second nougatine disc and then another layer of mousse. Finish with the dacquiose base and freeze. Once frozen, glaze with the prepared glaze and apply the garnishes.

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Copyright ©2015 Savour Chocolate & Patisserie School. All rights reserved.