Recipe Blackcurrant Pear Blossom

To prepare this dish

Ingredient list

Sweet pastry with puff pastry trimmings

160 g baked puff pastry, caramelised and crumbled
100 g Elle & Vire all Purpose butter 82% fat
150 g icing sugar
360 g plain flour (T55, approximately 11% protein)
4 g salt
70 g egg
70 g cream cheese

Almond Joconde sponge

222 g egg
133 g finely ground almonds
133 g icing sugar
47 g Elle & Vire all Purpose butter 82% fat
178 g egg white
47 g sugar
89 g plain flour (T55, approximately 11% protein)

Blackcurrant pear compote

652 g pears in syrup
272 g Poached pear syrup liquid
272 g blackcurrant puree
19 g pectin NH
16 g sugar (1)
54 g blackcurrant liqueur (optional)
71 g gelatin mass
3.3 g xanthan gum
5 g sugar (2)

Gelatine mass

34 g powdered 200-bloom gelatine
203 g water

Almond milk mousse

853 g almond milk
83 g egg yolks
109 g gelatin mass
58 g white chocolate 33%
427 g Excellence whipping cream 35% fat
170 g glucose meringue

Almond milk

813 g milk
423 g almond paste 50%
31 drops Bitter almond extract

Glucose meringue

115 g glucose syrup
75 g egg whites

Whipped almond milk ganache

383 g almond milk
287 g Excellence whipping cream 35% fat
57 g gelatin mass
249 g white chocolate 33%
670 g Excellence whipping cream 35% fat

Blackcurrant glaze

214 g hot neutral glaze
32 g blackcurrant puree
54 g water

Clear glaze

455 g mirror glaze
45 g water

Elle & Vire products used

Elle & Vire all Purpose butter 82% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Sweet pastry with puff pastry trimmings

   Process the baked puff pastry trimmings in a  food processor. Combine the flour, icing sugar, salt and puff pastry crumbs with the butter and cream cheese to obtain a sand-like consistency. Add the eggs and combine without overworking. Chill in the refrigerator.

2. 2

   Almond Joconde sponge

   In a food processor combine the eggs, ground almonds, icing sugar and melted butter then heat to 40°C. Beat the egg whites until stiff with the sugar. Combine the two mixtures then add the sifted flour.
   

3. 3

   Blackcurrant pear compote

   Drain the poached pears and reserve the syrup. Cut the pears into approximately 5 mm dice. Strain the pear syrup then heat it to 40°C with the blackcurrant puree. Add the pectin combined with the sugar (1) and bring to the boil. Add the blackcurrant liqueur and gelatine mass. Add the xanthan gum combined with the sugar (2) and blend. Stir in the diced pears. 
   

4. 4

   Gelatine mass

   Rehydrate the gelatine in the cold water for at least 20 minutes. Melt in the microwave then store in the refrigerator.
   

5. 5

   Almond milk mousse

   Bring the almond milk infusion to the boil. Pour over the yolks and heat to 82°C. Add the gelatine mass and white chocolate. Blend. At 20°C, add the whipped cream and glucose meringue.
   

6. 6

   Almond milk

   Bring the milk to the boil and pour over the almond paste. Add the bitter almond extract, blend well and let infuse.
   

7. 7

   Glucose meringue

   Combine the egg whites and glucose syrup. Warm to 40°C in a bain-marie and beat in a stand mixer. 
   

8. 8

   Whipped almond milk ganache

   Bring the almond milk and 287 g of cream to the boil. Add the gelatine mass and pour over the white chocolate. Blend and stir in the rest of the cold cream. Blend again to emulsify. Refrigerate for at least 4 hours (ideally overnight).
   

9. 9

   Blackcurrant glaze

   Heat the ingredients together and set aside.
   

10. 10

    Clear glaze

    Bring the ingredients to the boil.
    

11. 11

    Assembly

    Roll the sweet pastry out to a thickness of 2.5 mm. Cut into Æ6 cm diameter disks and bake on Silpain mats in a 145°C convection oven for approximately 20 minutes.
    
    Spread 800 g of Joconde sponge batter onto a Silpat mat inside a 35.5 x 55 cm frame. Remove the frame and bake in a 200°C convection oven for approximately 8 minutes. Let cool.
    
    Spread 1200 g of blackcurrant pear compote onto a half sheet of sponge (crust side). Place in the freezer. Cut out Æ5 cm inserts (approximately 40 pieces).
    
    Pipe 35 g of almond milk mousse into the Silikomart moulds (ref SF163). Place the inserts in the centre and freeze. Unmould.  
    
    Lightly whip the ganache then dip the cakes in it to coat. Make 7 depressions on the top of the cakes using a Ø2 cm melon baller heated with a blow torch. Place in the freezer.
    
    Spray with the cakes with a thin coating of clear glaze. Pipe the blackcurrant glaze into the depressions. Place on top of the sweet pastry disks. 
    

Do you need help?

Do not hesitate to contact our chefs