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Pear and Chocolate Tart

The delicious pear and chocolate tart from chef @francoisperret, prepared and presented by @laetice_patisse

CREAM PASTE

For a circle of (Diameter : 20 cm and  Height : 3.5 cm)

  • 140g flour
  • 20g almond powder
  • 50g icing sugar
  • 50g eggs
  • 80g butter 1/2 soft salt
  • Bowl : cream butter and sugar. Then add egg. Then flour and almond powder. (To be done the day before). 


ALMOND CREAM

  • 80g eggs
  • 100g soft butter
  • 100g caster sugar
  • 80g almond powder
  • 16g cocoa powder
  • 1/2 pear
  • Mix butter, sugar and almond. Then eggs. Then cocoa.
  • Add pear cubes.
  • cook the 2 together (raw dough and almond cream) and brown the dough halfway (170 ° and 25 to 30 minutes to monitor.) 

CREAMY CHOCOLATE (the day before) 

  • 135g cream  
  • 137g milk 
  •  1 vanilla pod 
  •  60g yolks  
  • 30g honey  
  • 50g chocolate 42% 
  •  85g chocolate 70%  
  • Make a custard and pour it over the chocolates.  
  • Mix, film and set aside 4 hours in the fridge.

POACHED PEARS

  • 1L water
  • 500g sugar
  • Large zest of 1/2 orange
  • 1 vanilla pod
  • 4 Williams pears (3 large, round, large and regular comices)
  • Peel the pears, cut them in half and remove the seeds with a teaspoon.
  • Boil the syrup and immerse the pears at 80 ° for 1 hour.
  • Cover with baking paper with holes to prevent drying out.

 ASSEMBLY

  • Poach the creamy
  • Place the cut pears
  • Cover them with neutral glaze
  • Melt chocolate



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