La Poire


Working Method

Golden Cake Base
  • Mix all the ingredients together for 1-2 minutes until homogeneous.
  • Spread the cake batter on a tray lined with parchment paper.
  • Sprinkle the crushed pecan nuts on top.
  • Bake at 180°C for 15-20 minutes depends on size.
  • Cut round size using round cutter.

Pear Gel
  • Bring pear puree to a boil, mix well agar-agar powder and sugar together in a bowl, and then add into the puree, mix well.
  • Low heat and cook for 1 minute, pour onto a tray and let it set in the chiller.
  • After the pear jelly is set, blend it until smooth and thick texture.

Pear Insert
  • Mix diced fresh pear and cinnamon powder together and bring it to bake at 200°C for 10-15 minutes.
  • After it cools down, mix with pear gel.
  • Then, fill it into the small ball shape silicone mould and let it freeze.

Pear Whipped Ganache
  • Cocoa butter, Belcolade Selection Blanc CT, and gelatine mass in a bowl.
  • Heat up half portion of pear puree to above 70°C.
  • Pour the pear puree into chocolate mixture and mix well using a hand blender.
  • Add in cold whipping cream and continue to mix well with hand blender.
  • Keep it in the chiller overnight before use. 

Green Chocolate Coating
  • Melt cocoa butter and Belcolade Selection Blanc CT.
  • Add green and yellow food colouring using a hand blender until desired colour.

Red Chocolate Coating
  • Melt Belcolade Selection Blanc CT and cocoa butter.
  • Add the red food colouring as desired into the mixture using a hand blender. 

Black Cocoa Butter
  • Melt cocoa butter.
  • Add the black food colouring into the melted cocoa butter using a hand blender.

  • Whip the pear whipped ganache until stiff peak.
  • Pipe into the ball-shape silicone mould, assemble with frozen pear insert and golden cake base; then keep it in blast freezer.
  • Unmould when frozen, pipe pear whipped ganache on the top of the mousse create the pear shape.
  • Melt green chocolate coating, keep the temperature between 35°C-37°C.
  • Dip the frozen pear mousse into the green chocolate coating upside down using a skewer.
  • Spray a thin layer of green chocolate coating using a spray gun, and then spray red chocolate coating only on one side.
  • Splash a little of the black cocoa butter using a brush or toothbrush. 

About this recipe

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