Chocolate pear Tonka mini cake

A creation of Julien Boutonnet

Meilleur Ouvrier de France pâtissier and Executive Pastry Chef at EHL Hospitality Business School. He is author of "La pâtisserie à l'EHL" book.

Ingredients

HAZELNUT CRUNCHY

Hazelnut praline 68 g
Feuilletine 45 g
Roasted chopped hazelnuts 45 g
Milk chocolate couverture 28 g

HAZELNUT DACQUOISE

White hazelnut powder 86 g
Icing sugar 86 g
Flour 28 g
Whipped egg whites 120 g
Powdered egg whites 2 g
Caster sugar 100 g
Salt 1 g

CREAMY MILK CHOCOLATE CREAM

Milk 98 g
Cream 146 g
Sugar 49 g
NH pectin 2 g
Egg yolks 73 g
Chocolate couverture 72% 61 g
Milk chocolate couverture 40% 24 g

LIGHT TONKA-FLAVORED CREAM

Grated Tonka bean 1 g
Heavy cream 1 73 g
Caster sugar 31 g
Gelatine mass 12 g
Heavy cream 2 200 g
Mascarpone 74 g

FILLING

Williams pear high fruit compote 200 g

DECORATION

Neutral glaze
Milk chocolate ring

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

HAZELNUT CRUNCHY

Melt the milk chocolate couverture at 35°C. Then incorporate the hazelnut praline, feuilletine, and roasted chopped hazelnuts.
HAZELNUT DACQUOISE

Whip the egg whites with the sugar, salt, and powdered egg whites until stiff peaks form. Add the powders previously mixed together. Spread on a 40x60cm tray with 800 g. Bake at 190°C in a convection over for 10 minutes.
CREAMY MILK CHOCOLATE CREAM

Bring the milk, cream, and salt to a boil. Mix the sugar and pectin, bring to a boil with the infusion. Pour over the tempered egg yolks. Cook until it thickens to coat the back of a spoon. Gradually pour over the chocolate and stir vigorously. Blend the chocolate cream. Chill in the refrigerator.
LIGHT TONKA-FLAVORED CREAM

Heat the cream 1, tonka, sugar and gelatine mass. Add the cream 2 and mascarpone, let it cool. Allow it to set for 24 hours. Whip using a mixer.