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Teardrop Pear Trio
Yield: 25 Servings
Pâte de Fruit Ganache
Tartaric Acid | 0.3oz (9g) | |
Water | 0.3oz (9g) | |
Granulated Sugar | 19.7oz (559g) | |
Pastry Ideale Pectin Powder for Confections (204192) | 0.5oz (13g) | |
Pear Purée | 17.6oz (500g) | |
Pastry Ideale Glucose Syrup (505092) | 3.9oz (110g) | |
Pastry Ideale Sheet Gelatin, Gold (018040) | 0.2oz (5g) | |
Heavy Cream | 21.2oz (600g) | |
Pastry Ideale Inverted Sugar (505093) | 3.5oz (100g) | |
Pastry Ideale Glucose Syrup (505092) | 1.4oz (40g) | |
Texturas Agar (622009) | 0.1oz (2g) | |
Des Alpes 73% Onyx Dark Couverture Coins (500573) | 8.8oz (250g) | |
Mix the tartaric acid and the water together in a small pot and bring to a boil, set aside for later use. Whisk together the sugar and the pectin, set aside. Bring purée to a simmer in a sauce pan and add in the sugar and pectin mixture, bring up to a boil. Add in the first amount of glucose and cook to 225ºF/107ºC while continuously stirring. Remove from heat and whisk in the tartaric acid solution. Pour into a 7 in/17.8 cm square frame and allow the pâte de fruit to set at room temperature. Bloom the gelatin sheets in ice water and set aside. Bring the heavy cream, inverted sugar, second amount of glucose, and agar to a boil in a pot. Whisk in the bloomed gelatin until it dissolves. Pour over the couverture coins and hand blend until smooth. Pour on top of the set pâte de fruit in the frame and allow it to set in the refrigerator. Once it has set, cut in to desired rectangles and set aside.
Inside Out Pear Crisp
Butter, Room Temperature | 16oz (454g) | |
Dark Brown Sugar | 10oz (284g) | |
Eggs | 2 each | |
Rolled Oats | 12oz (340g) | |
All-Purpose Flour | 10oz (284g) | |
Baking Soda | 0.2oz (6g) | |
Baking Powder | 0.1oz (2g) | |
Salt | 0.1oz (3g) | |
Pear, Diced | 2 each | |
Apple or Pear Juice | 8oz (226g) | |
Granulated Sugar | 1.8oz (50g) | |
Ground Cinnamon | 0.1oz (2g) | |
Texturas Agar (622009) | 0.04oz (1g) | |
Lightly cream the butter and sugar. Add the eggs then oats, scraping down the bowl. Add the remainder of the dry ingredients. Chill the dough before rolling. Roll the dough out to 1/8” between parchment paper, flipping as necessary in order to prevent the dough from sticking. Bake at 325ºF/163ºC with a low fan until golden brown. While the dough is still warm, cut out rounds with a circle cutter and set aside.
Meanwhile, place the diced pear with the juice, sugar, and ground cinnamon in a pot and bring it to a simmer. Slowly whisk in the agar and bring back to a boil. Pour into a sheet pan lined with greased parchment paper and allow the mixture to set in the refrigerator. Once the pear gêlée is set, cut out rounds of the same size as the oat crisp rounds. Place the pear gêlée round between two oat crisp rounds to form a sandwich.
Pear Mousse Teardrop
Zürimix Neutral Mousse, 2-Step (504101) | 26.5oz (750g) | |
Water | 26.5oz (750g) | |
Heavy Cream, Whipped | 26.5oz (750g) | |
Williams Pear Paste | 3.5oz (100g) | |
Confiseur Banded Teardrop, Dark Chocolate (517010) | 25 each | |
Assembly
Chocolate Decoration | As needed | |
Micro Herbs | As needed | |