Vanilla Biscuit
5 egg yolks + 4 eggs
225g egg whites
25g sugar
140 flour T45
2g liquid vanilla
Beat the egg whites and tighten them with the sugar. Beat the yolks, eggs, and vanilla with a mixer. Add the flour. Pour onto a 40x30cm baking sheet covered with buttered baking paper. Bake at 230 ° C for 8 minutes in a preheated oven using traditional heat. Cut to 18cm. Soak with the pear syrup brought to the boil.
Gelled pear coulis
300g pears in syrup
20g sugar
2 gelatin sheets
1 pear in syrup, diced
Heat the pear purée and sugar. Add the hydrated gelatin. Mix well and add the pear cubes. Pour into an 18cm diameter circle and freeze.
Caramel mousse
112g sugar
250g liquid cream 30% fat
12g sugar + 4 egg yolks
3 gelatin sheets
25g water
75g sugar
50g egg whites
250g liquid cream 30% fat
Make a caramel with the 112g of sugar. Cook with the cream brought to the boil. Blanch the yolks with the 12g of sugar and cook with the caramel cream to 83 ° c-85 ° c. Off the heat, add the hydrated gelatin. Make an Italian meringue with the water, sugar, and egg whites. Whip the cream. Add them to the device and use it immediately. Freeze.
Caramel icing
330g liquid cream 30% fat
150g sugar
2 gelatin sheets
Make a caramel with the sugar and cook it with the cream. Bring to a boil again until the sugar dissolves. Off the heat, add the hydrated gelatin. Chinese and set aside stirring occasionally use at 30 ° c.
Vanilla sponge
5 egg yolks + 4 eggs
225g / 7.9oz egg whites
25g / 0.8oz caster sugar
140g / 4.9oz wheat flour
2g / 0.07oz vanilla flavor
Preheat the oven to 230 ° c / 446 ° F / Gas 8. Beat the egg whites with the sugar until peaks form (meringue). Beat the egg yolks, the eggs, and the vanilla flavor, then add the flour. Fold into the meringue. Pour into a baking sheet covered with buttered baking parchment. Bake for 8 minutes. Soak the biscuit in the syrup brought to a boil.
Jellified pear mash
300g / 10.6oz pear halves in light syrup
20g / 0.7oz caster sugar
2 sheets of gelatin
1 pear in syrup cut indices
Heat the pear mash and the sugar. Add the hydrated gelatin. Mix well and add the pear dices. For into an 18cm / 7in ring mold and freeze.
Caramel mousse
112g / 4.4oz caster sugar
250g / 8.8oz whipping cream 30% fat
12g / 0.4oz caster sugar + 4 egg yolks
3 sheets of gelatin
25g / 0.8oz water
75g / 2.6oz caster sugar
50g / 1.8oz egg whites
250g / 8.8oz whipping cream 30% fat
Bring the cream to a boil. Make caramel and gradually add the cream. Bring to a boil again and cook until the sugar is completely melted. Beat the egg yolks with 12g / 0.4oz of sugar until fluffy, then cook with the caramel cream up to 83 ° c-85 ° c / 182 ° F. Set aside then add the hydrated gelatin. Make an Italian meringue with the egg whites, water, and sugar. Add to the mixture then add the whipped cream. Freeze.
Caramel glaze
330g / 11.6oz whipping cream 30% fat
150g / 5.3oz caster sugar
2 sheets of gelatin
Bring the cream to a boil. Make caramel and gradually add the cream. Bring to a boil and cook until the sugar is completely melted. Set aside, add the hydrated gelatin. Pass through a sieve then let it cool. Glaze at 30 ° c / 86 ° F.
