100 g Roasted hazelnuts
200 g Roasted buckwheat
210 g Sugar
30 g Water
3 g Fleur de sel
Granola
250 g Rolled oats
50 g Crushed hazelnuts
75 g Buckwheat
50 g Sunflower seeds
50 g Pumpkin seeds
50 g Crushed almonds
6 cl Hazelnut oil
80 g Honey
10 cl Water
5 g Fleur de sel
Charred pears
4 Pears
20 g Icing sugar
Assembly
120 g Williams pear high fruit compote
1 Tonka bean
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.
In a sauce pan, make a caramel with sugar and water. Add the hazelnuts, Fleur de sel and buckwheat and mix thoroughly. Spread on a rack covered with baking sheet. Once cooled down, cut out in pieces and mix for 5 minutes to obtain a smooth dough.
2. Granola
In a mixing bowl, mix all dry ingredients. Add water, honey and hazelnut oil. Spread the mix on a rack covered with baking sheet. Sprinkle fleur de sel. Bake for 30 minutes at 180°C stirring each 10 minutes.
3. Charred pears
Cut out the pears in quarter, keep the peel on. Sprinkle with icing sugar, burn with a blowtorch.
4. Assembly
Place the praline on the plate’s bottom. Add pear high fruit compote. Place pears and sprinkle the granola. Grate the Tonka bean onto before service.
