Chocolate pear little cakes Williams pear confit

A creation of Anne Fashauer

Anne is Pastry chef and professional flavors matchmaker. She knows exactly how to sublimate each recipes using Andros Chef ingredients. Graduated with Marketing degree and Pastry formation, she proposes training course and collaboration with professionals.

Ingredients

Chocolate mellow biscuit

125g Whole eggs
35g Honey or inverted sugar
60g Caster sugar
35g Almond powder
60g Flour T55
10g Unsweetened and defatted cocoa powder
4g Yeast
60g Liquid cream (35% fat)
40g Butter
50g Chocolate – 65%

Chocolate milk mousse

250g Whole milk
800g Chocolate – 40%
1000g Liquid cream (35% fat)

Rocher coating

750g Chocolate coating – 65%
75g Neutral oil – grape seed oil
150g Chopped almonds

Williams pear confit

500g Andros Chef williams pear high fruit compote
75g Caster sugar
15g Pectin NH

Cocoa sweetened paste

180g Butter
270g Flour
30g Cocoa powder
50g Almond powder
2g Fleur de sel
70g Whole eggs
60g Icing sugar

Williams pear high fruit compote

Containing large chunks and with a slightly sweetened taste, the Andros Chef frozen Williams pear high fruit compote is a unique product. It offers a grainy texture typical of pear consistency with a natural pear taste without any flavors added. It’s perfect for pastry inserts or used as is in verrines. The Williams pear compote is made with 100% Williams pear from our Andros Spain factory. Packed in 1kg bag.

Discover our products range High fruit compote

Preparation steps

Chocolate mellow biscuit

Mix eggs, honey (or inverted sugar) and caster sugar. Gradually add almond powder, flour, cocoa powder and yeast. Add liquid cream. Ultimately, add the melted butter and chocolate. Pour in a mould and bake during 20 minutes at 160°C in a ventiled oven. Shape 4 cm diameter disks. Line in a 5 x 4,5 cm rhodoïd circle mould a chocolate biscuit disk.
Chocolate milk mousse

Melt the chocolate and whisk with the hot milk to emulsify. Whisk the cream until foamy and add it to the chocolate/milk mix when it is up to 45/55°C. Immediately pour onto the circle mould previously filled with the biscuit disk. Freeze in a blast chiller then unmould.
Rocher coating

Melt the chocolate at 50°C. Add the neutral oil and whisk until it’s homogenized. Add the chopped almond and coat onto the chocolate mousse/biscuit pucks.
Williams pear confit

Heat the high fruit compote at 40°C. Mix the caster sugar with pectin. Sprinkle the mix into the high fruit compote. Bring to a boil, pour in 4 cm diameter silicon semi-circular domes then freeze in a blast chiller. Unmould and glaze with a neutral glaze.
Cocoa sweetened paste

Coarsely mix butter with dry ingredients. Add eggs and mix coarsely. Spread at 3 mm the paste between two guitar sheets. Cut out the cocoa paste in collar shape with a 5 cm diameter die-cutting grooved and a slick 4 cm diameter die-cutting. Cook between two silpat mats during 20 minutes at 160°C, in a ventilated oven. Place around a pear semi-circular dome.