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François Galtier

By François Galtier

Ingredients

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.

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