ORIADO PEAR MEXICAN VANILLA
An original recipe by Nicolas Botomisy, from L'Ecole Valrhona
Produces 6 entremets of 16cm
150 g ORIADO 60% COUVERTURE
250 g almond flour
20 g egg white powder
125 g sugar
250 g egg white
125 g sugar
Sift the almond flour and mix it with the first sugar.
Melt the ORIADO 60% Couverture at 50ºC.
Whip the egg whites and add the second sugar mixed with the egg white powder gradually to obtain a perfectly smooth consistency.
Add a scraper of whipped egg whites into the melted ORIADO 60% Couverture to soften the mixture, then add this to the rest of the remaining mixture.
Finish by adding the almond flour and sugar mixture.
Spread the mixture into a frame and bake at 180ºC (356 ºF) for about 15 minutes.
500 g milk
500 g cream
200 g egg yolks
100 g sugar
1000 g basic custard
460 g ORIADO 60% COUVERTURE
Warm the cream and milk, and pour on the egg yolks previously mixed with the sugar.
Cook the mixture at 82-84°C (180-183 ºF).
Strain the hot custard, then form an emulsion with the chopped or melted ORIADO 60% Couverture by using a rubber spatula to obtain a smooth, glossy and supple core.
For a perfect emulsion, blend with an electric mixer at a temperature between 35-45°C (95-113 ºF) without incorporating air. This method ensures that the creamy texture remains supple even after thawing.
ORIADO LIGHT MOUSSE
375 g milk
750 g cream
490 g ORIADO 60% COUVERTURE
6 g gelatin
Soak the gelatin in a large bowl of water.
Weigh and chop the ORIADO 60% Couverture.
Bring the milk to the boil and add the well-drained gelatin.
Pour around 1/3 of the hot liquid over the ORIADO 60% Couverture and whip with a hand-held mixer until the texture is smooth, shiny and elastic, showing the start of an emulsion.
Gradually add the rest of the milk while maintaining the same texture. When the chocolate mixture reaches 38-42°C (100-108 ºF) for this dark couverture, add the lightly whipped cream.
Pour out immediately. Freeze.
PEAR AND VANILLA CREAM
510 g pear williams pulp
600 g poached pears
21 g lemon juice
45 g cold custard cream powder
3 ea Mexican vanilla bean
Mix all of the ingredients except the poached pear together vigorously using a whisk.
Finish with a hand mixer. Gently add the poached pear cut into small pieces.
Chef tips: can replace 45g cold custard cream powder by 22.5g SOSA gel crem
Make a syrup with the sugar, 150g water and the glucose, cook at 104°C (220 ºF).
Add the sweetened condensed milk and make an emulsion on the previously melted ORIADO 60% Couverture and the COCOA BUTTER.
Finish the emulsion with a hand mixer to get a smooth texture.
Add the ABSOLU CRISTAL previously boiled with 40g water, mix again and rest in the refrigerator to allow the glaze to set, ideally 24 hours before using.
Use at 37-38°C (98-100 ºF), blending in order to get a smooth texture and to remove air bubbles before glazing.
ABSOLU CRISTAL GLAZE
ASSEMBLY & FINISHING
Bake the dacquoise in a tray at a thickness of 2 cm.
Once baked put straight in the freezer to retain the moisture of the sponge.
Cut the dacquoise into 14cm diameter rings, and spread 50 g of 50% CRUNCHY ALMOND HAZELNUT PRALINE on top before setting aside.
Line 16cm rings with acetate plastic. Thinly pipe 30g of ORIADO 60% Crémeux irregularly throughout the ring leaving some blank spaces, then pipe about 100g of pear cream in between the ORIADO 60% Crémeux. Freeze.
Once frozen, pour about 250g of Oriado Light Mousse onto the top, and finish with a round of dacquoise. Immediately freeze.
Once frozen, flip it upside down and pipe about 120g of Crémeux on top of the mousse in nice decoration, adding about 70g of pear cream between the Crémeux. Freeze again.
Prepare the glaze, then use a piping bag to glaze the sides. Spray the hot ABSOLU CRISTAL Glaze on top of the cake.
Place on a cake holder and add chocolate decorations and a logo signature.