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.
Melt the milk chocolate couverture at 35°C. Then incorporate the hazelnut praline, feuilletine, and roasted chopped hazelnuts.
2. 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.
3. 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.
4. 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.
Process:
Don’t whip the cream too stiff for pipping process.
A creation by
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.
