Recipes: Alliance poire-chocolat - Yvan Chevalier
Alliance poire-chocolat
Pear Juice
50g water
500g pear purée
75g passion fruit juice
4g vanilla
15g corn starsch
125g butter
75g sugar
150g pear alcohol
1. Cooking of the pear at 200°C for 15'
Pear jelly
125g pear purée
1,5g gelatin sheet
Chocolate emulsion
293,88g milk
48,54g cream
15,53g egg yolk
15,53g sugar
97,09g Cacao Barry dark chocolate
19,42g Cacao Barry milk chocolate
Chocolate breton sablé
36g egg yolks
80g castor sugar
1,5g salt
90g butter
70g flour
50g Cocoa powder
Cooked chocolate mousse
1g egg white in powder
20g castor sugar
56g egg white
20g egg yolk
15g butter
47g Cacao Barry dark chocolate
16g Cacao Barry milk chocolate
Vanilla ice-cream
245,03g milk
31,96g cream
1,42g vanilla
12,70g milk powder
35,51g castor sugar
19,18g atomised glucose
1,21g stabilisator
15,63g butter
0,36g salt
37,64g egg yolks
French meringue
125g egg whites
14g castor sugar
94g icing sugar
55g castor sugar
37g icing sugar
13g egg whites in powder
Chocolate spreadable paste
135g sweet concentrated milk
135g sugar free concentrated milk
25g glucose syrup
75g Cacao Barry dark chocolate
137g hazelnut paste
37g praliné
25g hazelnut oil
25g cocoa butter