Ct fruits

Ct ptisserie

Individual and plated desserts

Belle-Hlne
Lady Fingers sponge Egg white 75 g Caster sugar 80 g Egg yolks 50 g Almond meal 10 g Cake flour 80 g Lightened chocolate ganache Whipping cream 35% 125 g Butter 15 g Dark chocolate 64% 100 g Whipping cream 65 g

Compote of pear dice, pear mousse, lightened chocolate ganache and Lady Fingers sponge
Recipe made for 12 PCB's conic moulds
Compote of pear dice Pear dice Ravifruit Honey Pear mousse Pear pulp Ravifruit Italian meringue Whipping cream Gelatine sheets 75 g 20 g 250 g 60 g 150 g 6g White chocolate and vanilla glaze Whipping cream 35% White chocolate Glucose syrup Vanilla bean Gelatine sheet 125 g 150 g 20 g 3g 4g

Lady fingers sponge Whip the egg whites to meringue with the caster sugar and pour the egg yolks in. Sieve the almond meal with flour and sprinkle over the previous mixture folding delicately. Pipe the Lady Fingers sponge into little balls, sprinkle icing sugar over and bake at 200C for about 10 to 15 minutes. Lightened chocolate ganache Heat the cream and pour over the chopped chocolate in 3 batches and emulsify stirring at the centre. Stir the softened butter in and leave to cool. Divide the ganache in 2 and fold the supple whipped cream in one half. Keep the second half for later. Compote of pear dice Cook both ingredients on low heat for about 10 to 15 minutes; leave to cool down between 2 plastic sheets and set aside. Pear mousse Soak the gelatine in cold water. Warm about 50 g of pear pulp and dissolve the softened and drained gelatine in. Pour this mixture into the remaining pear pulp thawed at a temperature between 5 and 10C. Fold the Italian meringue in followed by the supple whipped cream. White chocolate and vanilla glaze Pour the whipping cream in a pan, split and scrape the vanilla bean, add the glucose and bring the lot to the boil. Finely chopped the white chocolate and make an emulsion with the hot liquid. Soak the gelatine in cold water. Stir the softened and drained gelatine in the white ganache and leave to cool down with a plastic film in contact. Use the white chocolate glaze at a temperature between 25 and 30C. Assembly (upside down) Pipe some lightened chocolate ganache in the bottom of the cone, spoon a little bit of pear dice compote over and insert one sponge disc on top. Pour the pear mousse to the top and close the lot with a second sponge disc. Set aside in the blast-freezer until hardened. Remove from the moulds, glaze with the white chocolate icing and decorate with touches of red and yellow PCB chocolate spray cans. Put back in the freezer to set and pour the remaining liquid chocolate ganache in a trickle. Finish with fragments of vanilla bean on top.
Liquid chocolate ganache Lightened chocolate ganache Compote of pear dice Lady fingers sponge White chocolate icing Pear mousse Lady fingers sponge

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