Chocolate gateau basque, pears and figs

Chocolate Basque paste

Ingredients Preparation
  • 300g
    unsalted butter
  • 3,6g
    Fine sea salt
  • 216g
    Light muscovado sugar
  • 24g
    trehalose
  • 3,6g
    Baking powder
  • 354g
    pastry flour
  • 150g
    almond meal
  • 72g
    whole eggs
  • 18g
    Plein Arôme

Place all ingredients in a mixer bowl with a paddle attachment.

Mix until just combined, do not overmix.

Roll out to 3 mm thickness. Refrigerate for 1 hour.

Alguna™ Ganache

Ingredients Preparation
  • 300g
    35% cream
  • 20g
    glucose syrup
  • 250g
    Alunga™
  • 30g
    unsalted butter

Bring cream and glucose to a boil. Gradually pour over chocolate creating a ganache. Emulsify.

Add butter at 35° C.

Honey Roasted Pears

Ingredients Preparation
  • 400g
    Pears
  • 40g
    wildflower honey
  • 50g
    extra virgin olive oil
  • Q.S.
    fresh rosemary

Place diced pear in a gastronom, drizzle with oil and honey and place a few rosemary sprigs on top.

Roast at 200° C for 10 min until just cooked al dente.

Let cool down before use.

Burnt Honey Chantilly

Ingredients Preparation
  • 150g
    35% cream
  • 20g
    glucose syrup
  • 234g
    Blanc Satin™
  • 32g
    wildflower honey
  • 24g
    gelatin mass
  • 375g
    35% cream
  • 8g
    Mycryo™ Cocoa Butter

Bring small part of the cream and glucose to a boil.

Half melt chocolate.

Dry caramelise honey until well fragrant. Deglaze with hot cream. Add melted gelatin mass.

Gradually pour cream over chocolate and create a ganache.

Add the rest of the cream, following by Mycryo (at 35° C). Emulsify.

Refrigerate for two hours.

Pears Jelly

Ingredients Preparation
  • 100g
    mineral water
  • 10g
    lemon juice
  • 25g
    trehalose
  • 600g
    Pears
  • 5g
    agar

In a sauce pan mix water with lemon juice and trehalose.

Peel and core pears, obtaining 400 gr of pear flesh.

Quickly grate the fruit on a grater and place directly into lemon water.

Add agar agar and bring to a boil. Cook on medium for about five minutes until pears are soft.

Blend with an immersion blender and pour in a shallow container.

Refrigerate until fully set. Cut into small dice.

Fresh Fig and Rosemary Jam

Ingredients Preparation
  • 100g
    Syrup TpT
  • 20g
    fresh rosemary
  • 400g
    Fresh figs
  • 10g
    lemon juice
  • 24g
    Sosa Gelcrem Cold

Make a syrup TpT, infuse it with rosemary for 10 min. Strain and chill.

Blend prepared figs, lemon juice, syrup and Gelcrem Cold. Refrigerate for one hour.

Blend again before use.

Buckwheat and Hazelnut Crunchy

Ingredients Preparation
  • 22g
    Beeswax
  • 300g
    Pure Paste 100% Hazelnuts
  • 60g
    Roast buckwheat, caramelized

Melt wax and add pure hazelnut paste heated to 65° C, mix well to combine.

Add the rest of the ingredients, use immediately.

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