Seed crackers

with quince jelly, pear and tête de moine cheese

Ingredients

Seed crackers

115 g Water
70 g Olive oil
30 g White sesame
25 g Oat flakes
125 g Rye flour
30 g Marrow seeds
50 g Sunflower seeds
6 g Yeast
2 g Salt

Quince jelly

500 g Quince puree
50 g Caster sugar
56 g Gelatine mass (8 g gelatine + 48 g water)

Pear compote

375 g Williams pear high fruit compote
16 g Caster sugar
16 g Caster sugar
2,7 g Pectin NH
15 g Lemon puree
23 g Gelatine mass

Decoration

Qs Tête de moine cheese
Qs Fresh pears

Williams pear high fruit compote

This pear compote is made from 100% Williams pears, prepared at our Andros facility in southern Spain. It stands out for its large fruit pieces, its naturally grainy texture, characteristic of Williams pears, and its authentic flavour, true to the fruit itself. Lightly sweetened and free from added flavourings, it brings indulgence and texture to pastry creations. It is particularly well suited to inserts, verrines and desserts where fruit texture is key.

Discover our High fruit compote product range

Preparation steps

1. Seed crackers

Mix all the ingredients together to obtain a homogeneous mixture. Roll out to a thickness of 2 mm. Cut into the desired shape. Bake for 20 minutes at 180°C.

2. Quince jelly

Heat the puree to below boiling. Add the sugar. Add the gelatine mass. Take moulds measuring 7 cm in diameter and pour 15 g of the mixture into each.

3. Pear compote

Place the pear high fruit compote in a pan with the 16 g of sugar. Stew for a few minutes. Then pour in the rest of the caster sugar mixed with the NH pectin. Bring to the boil. Add the lemon purée and gelatine. Take flattened half-sphere moulds and pour 8 g of mixture into each. Freeze.

4. Assembly

Using a cookie cutter to ensure that the quince jelly is of a smaller size than the crackers, place the quince jelly on top of the crackers. Place the pear compote in the centre of the quince jelly. Make Tête de Moine rosettes and arrange them harmoniously on top of the fruit preparations. Decorate with fresh pear segments.

A creation by

Florence Lesage

World pastry-confectioner vice-champion, silver medallist of the final competition Worldskills in 2015 in São Paulo. Florence Lesage was pastry chef in The Westin hotel Paris-Vendôme and won The International Confectionary Art Competition in 2022 alongside Alexis Beaufils.

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