200 g egg white 160 g sugar 160 g icing sugar 5 g citric acid solution
PEAR COMPOTE
440 g poires au sirop 380 g pear puree 20 g yuzu puree 8 g pectin NH 40 g sugar 4 g citric acid solution 28 g gelatin mass (4 g gelatin 200 BLOOM + 24 g water)
WHITE CHOCOLATE DIPPING MIXTURE
300 g white chocolate 60 g cocoa butter 60 g grape seed oil
CHESNUT MIXTURE
1020 g chesnut purée 640 g chestnut paste 640 g chestnut cream 48 g dark rum
MASCARPONE DECORATIVE CREAM
56 g milk 56 g sugar 42 g gelatin mass (6 g gelatin + 36 g water) 120 g Mascarpone 515 g Crème Excellence Whipping 35,1% QS vanilla
Using a knife, slice the raw almonds into thin sticks. Combine with the egg whites followed by the sugar. Let dry in a 140°C convection oven for approximately 10 minutes and allow to cool.
2
MONT BLANC MERINGUE
Combine the egg whites with the granulated sugar and warm to 30°C in a double boiler. Beat using a stand mixer. Add the citric acid solution and fold in the icing sugar using a rubber spatula.
3
PEAR COMPOTE
Cut the poached pears into approximately 8-mm cubes. Heat the fruit purées. At 40°C, add the combined pectin and sugar. Bring to the boil, add the citric acid solution, gelatin mass and pear cubes.
4
WHITE CHOCOLATE DIPPING MIXTURE
Melt the white chocolate and cocoa butter together then add the grapeseed oil.
5
CHESNUT MIXTURE
Blend all ingredients using a hand mixer.
6
MASCARPONE DECORATIVE CREAM
Bring the milk, sugar and vanilla to the boil. Add the gelatin mass and the mascarpone. Using a hand mixer, blend while adding the cream. Refrigerate for at least 4 hours (ideally overnight).
7
DECORATION
QS decorative snow sugar
8
ASSEMBLY
Using a 22 mm tip, pipe out 10 g balls of meringue in greased Ø3.5 cm hemispherical silicone moulds. Sprinkle with raw Polignac almonds. Top with a sheet of baking paper and flatten slightly to create the meringue shell bases. Bake in a 100°C convection oven with the damper open for 2 hours. Let cool and unmould. Pour half of the pear compote into Ø3 cm hemispherical moulds. Freeze, unmould, pour in
the other half of the compote and top with the first series of frozen hemispheres to obtain spheres. Return to the freezer. Dip the frozen pear compote spheres in the white chocolate dipping mixture heated to 40°C, then return them to the freezer. Whip 450 g of the mascarpone decorative cream, pipe 12 g into each conical mould, then insert the pear compote spheres. Freeze. Unmould the inserts. Whip the remaining decorative cream and pipe a dot of it in each of the meringue shells. Press the inserts in. Using an cake turntable, pipe the chestnut mixture from bottom to top using a #104 petal tip. Top with a dot of decorative cream and dust lightly with decorative snow sugar.
Chef's tip
Be careful to cook the meringues well and to apply the chestnut mixture perfectly straight.
Recipes
