Pear Petit Gateau
Directions
- 1Prepare the spiced honey pear center by mixing diced pears, butter, honey, sugar, vanilla pod, and cinnamon stick.
- 2Prepare the spiced honey pear center by mixing diced pears, butter, honey, sugar, vanilla pod, and cinnamon stick.
- 3Prepare the spiced honey pear center by mixing diced pears, butter, honey, sugar, vanilla pod, and cinnamon stick.
- 4Make the vanilla mousse by combining white chocolate, powdered gelatin, cold water, heavy cream, whole milk, and vanilla extract.
- 5Make the vanilla mousse by combining white chocolate, powdered gelatin, cold water, heavy cream, whole milk, and vanilla extract.
- 6Make the vanilla mousse by combining white chocolate, powdered gelatin, cold water, heavy cream, whole milk, and vanilla extract.
- 7Prepare the chocolate coating by melting white chocolate and cocoa butter, and adding green, yellow, and red food dyes to achieve desired color.
- 8Prepare the chocolate coating by melting white chocolate and cocoa butter, and adding green, yellow, and red food dyes to achieve desired color.
- 9Prepare the chocolate coating by melting white chocolate and cocoa butter, and adding green, yellow, and red food dyes to achieve desired color.
- 10Make the chocolate hazelnut tart base by mixing plain flour, cocoa powder, butter, sugar, egg yolk, and cold water.
- 11Make the chocolate hazelnut tart base by mixing plain flour, cocoa powder, butter, sugar, egg yolk, and cold water.
- 12Make the chocolate hazelnut tart base by mixing plain flour, cocoa powder, butter, sugar, egg yolk, and cold water.
- 13Prepare the ganache filling by combining dark chocolate, cream, and chopped roasted hazelnuts.
- 14Prepare the ganache filling by combining dark chocolate, cream, and chopped roasted hazelnuts.
- 15Prepare the ganache filling by combining dark chocolate, cream, and chopped roasted hazelnuts.
- 16Assemble the petit gateau by layering the tart base, ganache filling, pear center, and vanilla mousse.
- 17Assemble the petit gateau by layering the tart base, ganache filling, pear center, and vanilla mousse.
- 18Assemble the petit gateau by layering the tart base, ganache filling, pear center, and vanilla mousse.
- 19Coat the assembled petit gateau with the white chocolate coating and add a chocolate stem.
- 20Coat the assembled petit gateau with the white chocolate coating and add a chocolate stem.
- 21Coat the assembled petit gateau with the white chocolate coating and add a chocolate stem.
Ingredients
- 2 ripe pears, peeled and cored and diced very small
- 2 ripe pears, peeled and cored and diced very small
- 2 ripe pears, peeled and cored and diced very small
- 100 g butter
- 100 g butter
- 100 g butter
- 150 g honey
- 150 g honey
- 150 g honey
- 50 g sugar
- 50 g sugar
- 50 g sugar
- 1 vanilla pod, split
- 1 vanilla pod, split
- 1 vanilla pod, split
- 1 cinnamon stick
- 1 cinnamon stick
- 1 cinnamon stick
- 150 g white chocolate
- 150 g white chocolate
- 150 g white chocolate
- 4 g powdered gelatin
- 4 g powdered gelatin
- 4 g powdered gelatin
- 30 ml cold water
- 30 ml cold water
- 30 ml cold water
- 250 ml heavy cream
- 250 ml heavy cream
- 250 ml heavy cream
- 100 ml whole milk
- 100 ml whole milk
- 100 ml whole milk
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 300 g white chocolate
- 300 g white chocolate
- 300 g white chocolate
- 50 g cocoa butter
- 50 g cocoa butter
- 50 g cocoa butter
- 1 Green, yellow, and red liposoluble food dyes
- 1 Green, yellow, and red liposoluble food dyes
- 1 Green, yellow, and red liposoluble food dyes
- 200 g plain flour
- 200 g plain flour
- 200 g plain flour
- 20 g cocoa powder
- 20 g cocoa powder
- 20 g cocoa powder
- 100 g butter
- 100 g butter
- 100 g butter
- 50 g sugar
- 50 g sugar
- 50 g sugar
- 1 egg yolk
- 1 egg yolk
- 1 egg yolk
- 2 tbsp cold water
- 2 tbsp cold water
- 2 tbsp cold water
- 150 g dark chocolate
- 150 g dark chocolate
- 150 g dark chocolate
- 150 ml cream
- 150 ml cream
- 150 ml cream
- 50 g roasted hazelnuts, chopped
- 50 g roasted hazelnuts, chopped
- 50 g roasted hazelnuts, chopped
Equipment
knifecutting boardmixing bowlwhiskstand mixersaucepanbaking panpastry bagrolling pincookie cutterfood dyebrush