TEARDROP - CHOCOLATE PEAR

TEARDROP - CHOCOLATE PEAR

Basic level

Gianduia, caramel and pear single-serve dessert

BISQUIT

Ingredients

400g

eggs

400g

Preparation

Whip all the ingredients in the planetary mixer for 15 minutes.
Pour the mixture in a 40x60cm baking tray with parchment paper, smooth it out and bake it at 200° for about 6-8 minutes.
 

GIANDUJA MOUSSE

Ingredients

egg yolk

320g

eggs

210g

caster sugar

320g

water

90g

275g

445g

225g

liquid cream 35% fat

1065g

Preparation

Whip the yolks and eggs in the planetary mixer.
Separately, cook sugar and water at 121°C and add them sharply to the mix to obtain a pate à bombe. Continue whipping and, when the mix is lukewarm, add the LILLY NEUTRO.
Mix about 1/3 of the semi-whipped cream with the JOYPASTE NOCCIOLA PREMIUM and the NOCCIOLATO BIANCO previously melted at 45°C. 
Add the mixture to the pate à bombe and stir gently.
Add the remaining semi-whipped cream.

PEAR SHINY FILLING

Ingredients

200g

20g

Preparation

Mix the ingredients.

Final composition

Insert a biscuit disk in the teadrop base.
Dress the caramel filling creating a thin layer.
Fill the single portion with the gianduja mousse.
End with a generous amount of shiny pear filling.
Decorate with a half toasted hazelnut and DOBLA FLOWER DARK.
 

IRCA products in the recipe

CHOCOLATE

SINFONIA CIOCCOLATO NOCCIOLATO BIANCO
IRCA

SINFONIA CIOCCOLATO NOCCIOLATO BIANCO

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