Coexistence

Recipe

Created by

Hisashi Onobayashi - Japanese finalist at the World Chocolate Masters 2015, works at Club Harie in Tokyo

Chocolate Sablé

ingredients	preparation
225g fermented butter 2g salt 25g sugar 59g trehalose 41g whole egg(s) 2g concentrated vanilla extract 296g T45 flour 59g almond powder 4g baking powder 19g DCP-22GT-BY	Mix together all ingredients. Roll dough until 3 mm thick and store in refrigerator. When cool, crumble, add to mould and bake.

Poire Pomme Sauté

ingredients	preparation
200g pear cubes 200g diced apples 34g pear Williams (large) 10g pear nectar Toque Blanche 2 cinnamon stick 1 Tonka beans 1beans(s) Tahitian vanilla 20g unsalted butter 64g sugar 64g trehalose 5g NH pectin 38g yuzu puree 16g honey 20g Calvados	Mix together pear cubes, apple cubes, Williams pears, Toque Blanche pear nectar, cinnamon, tonka beans and vanilla, and heat in microwave. Mix together with honey in saucepan, and add sugar, trehalose and pectin. Add butter and emulsify. Add yuzu puree and calvados. Pour into mould.

Caramel Ganache

ingredients	preparation
75g sugar 130g 35% cream 7g glucose 46g CHM-Q3720 46g NCL-4C501-BY 31g salted butter	Make caramel with sugar and glucose. Deglaze with heated cream and emulsify. Add butter, pour onto chocolate and emulsify.

Chocolate Chiboust

ingredients	preparation
120g milk 120g 35% cream 80g sweetened egg yolks 11g T45 flour 200g egg white 67g sugar 22g water 2g stabiliser C-300 7g sugar 9g powdered gelatin 49g water 33g CHM-Q3720 100g CHD-N70OCOA	Make pastry cream with milk, cream, egg yolks and cake flour. Hydrate gelatine powder in 49 g of water and add. Add chocolate. Make Italian meringue with egg whites, sugar, 22 g of water and stabiliser. Mix gently and pour into mould.

Chocolate decoration

ingredients	preparation
CHD-P64EBPU Q.S. green colourant powder	Pre-crystallise chocolate and pour into mould. Spray colouring.

Caramel

ingredients	preparation
sugar icing sugar	Heat together.

Assembly

Pipe caramel ganache onto chocolate sablé.
Place moulded poire pomme sauté and chocolate chiboust on top.
Caramelise surface of chocolate chiboust.
Pipe caramel ganache on top and place chocolate decoration.

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