Tarte au poire

Composition

This application is made up using 6 recipes

  1. Hazelnut Shortcrust
  2. Almond Cream
  3. Caramelised Costa Rica Noir Ganache
  4. Baked Pears
  5. Costa Rica Mousse
  6. Milk Chocolate Glaze

1. Hazelnut shortcrust

Tegral Patacrout - 450 gr
PatisFrance Noisettes Brutes Poudre - 50 gr
Aristo Primeur Croissant - 200 gr
Whole Eggs - 50 gr
Salt - 2 gr

Method

Mix all ingredients with the flat peddle to obtain a homogenuous dough. The dough can be used directly, roll out on 2mm thickness. Build up the Hazelnut shortcrust in a rectangle and let it set in the fridge for 1 hour.

2. Almond Cream

Butter - 125 gr
Sugar - 125 gr
Whole Eggs - 100 gr
PatisFrance Amandes Blanchies Poudre - 125 gr
Flour - 35 gr

Method

Soften the butter. Mix the butter with the sugar with a flat beater. Add the eggs, bit by bit. Add the PatisFrance Amandes Blanchies Poudre and the flour. Pipe a thin layer of the almond cream in the hazelnut shortcrust and bake it half at 175°C for + 20 min.

3. Caramelised Costa Rica Noir Ganache

Powder Sugar - 50 gr
Fresh Cream 35% - 200 gr
Belcolade Origins Costa Rica 64 - 200 gr
Whole Eggs - 50 gr

Method

Caramelize the sugar in a pan. Heat up the cream. Take away the heat from the sugar and add the cream. Pour onto the Belcolade Origins Costa Rica 64 and mix well to get a homogeneous filling. Add the eggs and mix again. When the hazelnut shortcrust is half baked, pipe a layer of the caramelized Costa Rica ganache on top. And bake again for +/- 20min. Let it cool down.

4. Baked Pears

Fresh Pears (type: Poire Williams) - Q.S.
Vanilla Pod - 1 pc.
Honey - Q.S.

Method

Chop the pears in small cubes. Heat up the honey with the grated vanilla pod and add the pears. Keep stirring. Pour away the water that’s coming out of the pears and bake them more. Pour them on a paper before placing them on the cake.

5. Costa Rica Mousse

Whole Milk - 75 gr
Sugar - 40 gr
Whole eggs - 105 gr
Anglaise - 215 gr
Belcolade Origins Costa Rica 38 - 175 gr
Fresh Cream 35% - 325 gr

Method

Boil the whole milk. Mix the sugar with the eggs and add to the boiled milk. Heat up the anglaise cream till 82.5°C. Pour the anglaise onto Belcolade Origins Costa Rica 38. Mix to make it homogeneous. Whip the cream and add. Pipe the Costa Rica mousse in the moulds and freeze them.

6. Milk Chocolate Glaze

PatisFrance Miroir Plus Chocolat Lait - Q.S.
 

Method

Heat up the PatisFrance Miroir Plus Choolat Lait till 35°C and pour over the frozen Costa Rica mousse. Place them on top of the pears.