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By François Galtier
Ingredients
100g
500g
140g
220g
SUGAR DOUGH (FOR 3 MOLD Ø14 CM)
- Flour 250g
- Icing Sugar 100g
- Almond Powder 35g
- Sea Salt 1g
- Candia Professional Lamination Butter 140g
- Eggs 50g
CHOCOLATE PEAR CREAMY (FOR 3 MOLD Ø14 CM)
- Pear Puree 180g
- Gelatin Mass 26g
- White Chocolate 30% 120g
- Milk Chocolate 35% 90g
- Candia Professional Incorporation Butter 100g
- Pear Puree 90g
PEAR SAUCE (FOR 3 MOLD Ø14 CM)
- Pear Puree 300g
- Apple Juice 100g
- Icing Sugar (or Sugar) 30g
- Carrageenan Iota (or Agar Agar) 5g
DULCE DE LECHE MOUSSE (FOR 3 MOLD ELIPSE)
- Sweetened Condensed Milk 220g
- Gelatin Mass (1/5) 70g
- Candia Professional Cream Cheese 220g
- Salt 3g
- Candia Professional Whipping Cream 400g
WHITE CHOCOLATE GLAZE
- Candia Professional Whipping Cream 100g
- Sugar 70g
- Glucose Syrup 410g
- Gelatin Mass (1/5) 180g
- White Chocolate 30% 225g
- Neutral Mirror Glaze 700g
- White Food Color 10g
Step1
SUGAR DOUGH (FOR 3 MOLD Ø14 CM)
- Mix all the powders with butter in cubes until sanded aspect without any pieces of butter.
- Add eggs and link the powder. Let cool down in the fridge.
- Roll to 4 mm thickness and cut ø14 cm discs.
- Bake at 160°C for approximatively 18 minutes between 2 Silpains.
Step2
CHOCOLATE PEAR CREAMY (FOR 3 MOLD Ø14 CM)
- Warm up puree with gelatin mass and pour on chocolate.
- Mix with butter and add at the end the rest of puree.
- Pour 200 g on top of baked sugar dough in ø14 cm mold and freeze.
Step3
PEAR SAUCE (FOR 3 MOLD Ø14 CM)
- Blend all together if you use the carrageenan. If you use agar agar, boil everything together, let jellify in the fridge and blend to brake the gel.
- Pipe around 130g per mold on top of frozen creamy.
Step4
DULCE DE LECHE MOUSSE (FOR 3 MOLD ELIPSE)
- Boil water in sauce pan and place the non-open tin inside for 3-4 hours keeping boiling, to caramelize the condensed milk.
- Warm up condensed milk with gelatin mass and salt, pour on cream cheese to make the cream cheese softer.
- At 35°C, add delicately the whipped cream.
Step5
WHITE CHOCOLATE GLAZE
- Boil cream with sugar and glucose and pour on the gelatin to melt it.
- Add chocolate, mix well to melt all the drops of chocolate, and add the mirror glaze at the end.
- Blend the glaze, and use at 35/40°C.
Step6
MONTAGE
- Pour the mousse in “elipse” silicon mold and place the frozen insert for finish to fill the mold.
- Freeze, take out from the mold and glaze with the white chocolate glaze.
- Decorate with clock elements made from tempered chocolate using silicon molds.
- Brush some metallic colors to give life to the chocolate elements.