Chocolate Sablé

Used products: Chocolate Sablé

  • 7.9 oz
    fermented butter
  • 0.1 oz
  • 0.9 oz
  • 2.1 oz
  • 1.4 oz
    whole egg(s)
  • 0.1 oz
    concentrated vanilla extract
  • 10.4 oz
    T45 flour
  • 2.1 oz
    almond powder
  • 0.1 oz
    baking powder
  • 0.7 oz

Preparation: Chocolate Sablé

Mix together all ingredients.
Roll dough until 3 mm thick and store in refrigerator.
When cool, crumble, add to mould and bake.

Poire Pomme Sauté

Used products: Poire Pomme Sauté

  • 7.1 oz
    pear cubes
  • 7.1 oz
    diced apples
  • 1.2 oz
    pear Williams (large)
  • 0.4 oz
    pear nectar Toque Blanche
  • 2
    cinnamon stick
  • 1
    Tonka beans
  • 1 beans(s)
    Tahitian vanilla
  • 0.7 oz
    unsalted butter
  • 2.3 oz
  • 2.3 oz
  • 0.2 oz
    NH pectin
  • 1.3 oz
    yuzu puree
  • 0.6 oz
  • 0.7 oz

Preparation: Poire Pomme Sauté

Mix together pear cubes, apple cubes, Williams pears, Toque Blanche pear nectar, cinnamon, tonka beans and vanilla, and heat in microwave.
Mix together with honey in saucepan, and add sugar, trehalose and pectin.
Add butter and emulsify.
Add yuzu puree and calvados.
Pour into mould.

Caramel Ganache

Used products: Caramel Ganache

Preparation: Caramel Ganache

Make caramel with sugar and glucose.
Deglaze with heated cream and emulsify.
Add butter, pour onto chocolate and emulsify.

Chocolate Chiboust

Used products: Chocolate Chiboust

Preparation: Chocolate Chiboust

Make pastry cream with milk, cream, egg yolks and cake flour.
Hydrate gelatine powder in 49 g of water and add.
Add chocolate.
Make Italian meringue with egg whites, sugar, 22 g of water and stabiliser.
Mix gently and pour into mould.


Used products: Caramel

  • sugar
  • icing sugar

Preparation: Caramel

Heat together.


Pipe caramel ganache onto chocolate sablé.
Place moulded poire pomme sauté and chocolate chiboust on top.
Caramelise surface of chocolate chiboust.
Pipe caramel ganache on top and place chocolate decoration.