Pear log

Thank you Isa Alves-Calcada

for this high-flying pastry recipe!

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Pear log, milk chocolate caramel on hazelnut and cocoa biscuit, to be made 4 days before.

Pears macerated in balsamic vinegar with wild blackberries.

• 1st day Pear insert : 230 g williams pears in syrup (canned or to be made) to dice 230 g williams pears in syrup (canned or to be made) for mixing 25 g pear syrup 10 g wild blackberry balsamic vinegar 0.50 g nh pectin 10 g sugar to go with the pectin 25 g sugar for the purée 3.5 gelatine leaves (2 g each) i.e. 7.5 g gelatine drain 230 g of pears and dice them. Add the vinegar and mix well. Strain and leave to macerate for 1 hour. Heat the pears in vinegar to 82°C. Put 10 g sugar and pectin together in a cup, mix well. Add to the pears and set aside. Mix 230 g of pears with 25 g of syrup. Rehydrate the gelatine leaves and soak them in cold water. Heat the pear puree to 82°C and add the drained gelatine sheets. Set aside. Whip the cream in a food processor or with a mixer. It should have this texture. Gently add the cold pear purée with a pastry blender. Take an insert mould. Spread the bavaroise with a spatula, top image Add the pear purée in the centre, as above. Cover with bavaroise. Put in the freezer. Make two “bellouet recipe” glazes. Make the 1st icing: 150 g sugar 150 g glucose 100 g unsweetened condensed milk 150 g milk chocolate caramel from Barry 80 g water 9 g gelatine powder + 54 g water for hydration Hydrate the gelatine. In a saucepan bring the sugar, glucose and water to a temperature of 103°C. Pour this hot mixture over the condensed milk and immediately add the chocolate and the hydrated gelatine. Blend with a hand blender, strain on contact. Leave in a cool place for at least 12 hours: 150 g sugar 150 g glucose 100 g unsweetened condensed milk 150 g milk or dark chocolate to taste 80 g water 9 g powdered gelatine + 54 g water for hydrationHydrate the gelatine. In a saucepan, bring the sugar, glucose and water to a temperature of 103°C. Pour this hot mixture over the condensed milk and immediately add the chocolate and the hydrated gelatine. Blend with a hand blender and filter on contact. Leave in a cool place for at least 12 hours.
• 2nd day Prepare a baking tray, wrap in plastic wrap and place a wire rack on top. Heat the caramel glaze to 40° in a bain-marie. Mix with a hand blender. The glaze must be between 30°C and 35°C to flow. Turn out the insert and place it on the grid. Pour the glaze. Move it after a few minutes. Take two spatulas and slide them underneath. Turn the insert with the spatulas on the rack to remove the excess glaze. Move it. Sprinkle praline over the entire insert, this will add crunch. Put in the freezer. Collect the remaining icing for the log.Hazelnut and cocoa biscuit: 130 g egg whites 120 g sugar 153 g egg yolks 33 g cocoa powder 26.5 g hazelnut powder 26.5 g T55 flour Sift together the cocoa, flour and hazelnut powder. Beat the egg yolks with a mixer. Beat the egg whites with the sugar until stiff. Gently mix the two with a pastry blender, then add the powders. Pour onto your baking tray with a baking sheet. Run a bent spatula over it to make a very thin biscuit. Place a sheet of baking paper on top. Bake at 190°C for about 8 to 10 minutes. At 4 minutes, I put a baking sheet on top so that the biscuit does not swell up too much. Once the biscuit is cold. With a ruler, cut the biscuit to the exact size of your insert and the size of your insert, and the size of your log mould. For your log mould, remove 0.5 cm of biscuit from the lengths and widths widths from the actual size. Shrink-wrap your biscuits for the next day.
• day 3 Light milk chocolate mousse with caramel 70 g whole milk 347 g 35% cream 100 g milk chocolate caramel 1.50 g gelatine powder 6.66 g hydration water 5 g sugar Rehydrate the gelatine with the water. Heat the milk, add the melted gelatine and the sugar and bring to the boil boil it. Pour about 1/3 of the hot milk over the chocolate, whisk to a smooth with a whisk to obtain a smooth, elastic and shiny texture, a sign of a emulsion has started. Gradually add the rest of the milk, and blend to perfect the texture. At 38°/40°C, stir in the whipped cream Pour in 1/3 of the light mousse, patting it down so as not to create bubbles. Insert the insert, and flush with the biscuit of the same size as the insert. Pour 2/3 of the light mousse. Insert the biscuit corresponding to the size of the mould. Pour the rest of the mousse and smooth with a spatula. Put in the freezer for 24 hours.
• 4th day Reheat the two glazes as follows. Prepare a baking tray, line it with foil and place a wire rack on top. Heat both glazes individually to 40°C in a bain-marie. Mix with a hand blender. Turn the log out of the mould and place it on the rack. The icing must be between 30°C and 35°C to flow. Put the caramel icing into the milk chocolate icing and mix lightly. Pour the icing. Move it after a few minutes. Take two spatulas and slide them underneath. Turn the log with the spatulas on the grid to remove the excess glaze. Decorate as you wish. thank you Cyril Codina, your vinegar brings a personal touch to this dessert.

Don’t have the wild blackberry balsamic? Find it in our shop