Hazelnut powder 50g
Chopped hazelnuts 40 g
Icing sugar 140 g
Oatmeal flour 30 g
Purple flour 30 g
Baking powder 1.5 g
Salt 1 g
Egg whites 125 g
Blossom honey 12,5 g
Hazelnut butter 42.5 g
Cold butter 37.5 g
Crispy chocolate
Streusel 150 g
Feuillantine 50 g
Chocolate 35 g
Creamy chocolate
Milk 65 g
Cream 140 g
Egg yolks 25 g
Chocolate 70% 80 g
Milk Chocolate 30 g
Trimoline 15 g
Cocoa hazelnut streusel with fleur de sel
Sugar 70 g
Butter 90 g
Flour 80 g
Cocoa 15 g
Fleur de sel 2 g
Hazelnut powder 80 g
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.
Roast the chopped hazelnuts as well as the hazelnut powder, then let cool to around 20°C. Put the flours in a mixer, together with the icing sugar and baking powder. Mix using the paddle attachment, then add the egg whites tempered to 25°C and lightly emulsify. Add the butter at 40°C without emulsifying too much. Keep cool overnight before use. Bake at 170°C in a fan-assisted oven for about 5 minutes, twice.
2. Crispy chocolate
Mix all the ingredients together and mould.
3. Creamy chocolate
Heat the milk and the cream. Bring to a light boil. Stir in the egg yolks and cook to a custard consistency. Pour over the chocolates and trimoline in three steps and make a smooth emulsion. Blend without incorporating air and pour into a tray.
4. Cocoa hazelnut fleur de sel streusel
Mix all until you get small dough balls. Place on a tray and freeze. Bake at 160°C for 15 to 20 minutes. Let cool, then mix with the chocolate and mould.
5. Whipped hazelnut ganache
Mix the first cream, hazelnut paste and vanilla. Bring to the boil, then add the gelatine mass. Pour over the white chocolate in 3 steps, making sure to have a good emulsion. Incorporate the second cold cream. Blend, strain and set aside in a container. Chill overnight before use.
6. Pear marmalade
Mix the water and the powdered gelatine. Incorporate the sugar and pectin. Add the gelatin mass and bring to a boil. Stir in the gelatine mass and mould right away.
A creation by
Gaëtan Fiard
Pastry chef of the Intercontinental in Bordeaux and champion of the International Confectionary Art Competition (Mondial des Arts Sucrés)
