Chocolate gateau basque, pears and figs

Level:

Chocolate Basque paste

Used products: Chocolate Basque paste

  • 300 g
    unsalted butter
  • 3,6 g
    Fine sea salt
  • 216 g
    Light muscovado sugar
  • 24 g
    trehalose
  • 3,6 g
    Baking powder
  • 354 g
    pastry flour
  • 150 g
    almond meal
  • 72 g
    whole eggs
  • 18 g
    DCP-22GT

Preparation: Chocolate Basque paste

Place all ingredients in a mixer bowl with a paddle attachment.

Mix until just combined, do not overmix.

Roll out to 3 mm thickness. Refrigerate for 1 hour.

Alguna™ Ganache

Used products: Alguna™ Ganache

Preparation: Alguna™ Ganache

Bring cream and glucose to a boil. Gradually pour over chocolate creating a ganache. Emulsify.

Add butter at 35° C.

Honey Roasted Pears

Used products: Honey Roasted Pears

  • 400 g
    Pears
  • 40 g
    wildflower honey
  • 50 g
    extra virgin olive oil
  • Q.S.
    fresh rosemary

Preparation: Honey Roasted Pears

Place diced pear in a gastronom, drizzle with oil and honey and place a few rosemary sprigs on top.

Roast at 200° C for 10 min until just cooked al dente.

Let cool down before use.

Burnt Honey Chantilly

Used products: Burnt Honey Chantilly

Preparation: Burnt Honey Chantilly

Bring small part of the cream and glucose to a boil.

Half melt chocolate.

Dry caramelise honey until well fragrant. Deglaze with hot cream. Add melted gelatin mass.

Gradually pour cream over chocolate and create a ganache.

Add the rest of the cream, following by Mycryo (at 35° C). Emulsify.

Refrigerate for two hours.

Pears Jelly

Used products: Pears Jelly

  • 100 g
    mineral water
  • 10 g
    lemon juice
  • 25 g
    trehalose
  • 600 g
    Pears
  • 5 g
    agar

Preparation: Pears Jelly

In a sauce pan mix water with lemon juice and trehalose.

Peel and core pears, obtaining 400 gr of pear flesh.

Quickly grate the fruit on a grater and place directly into lemon water.

Add agar agar and bring to a boil. Cook on medium for about five minutes until pears are soft.

Blend with an immersion blender and pour in a shallow container.

Refrigerate until fully set. Cut into small dice.

Fresh Fig and Rosemary Jam

Used products: Fresh Fig and Rosemary Jam

  • 100 g
    Syrup TpT
  • 20 g
    fresh rosemary
  • 400 g
    Fresh figs
  • 10 g
    lemon juice
  • 24 g
    Sosa Gelcrem Cold

Preparation: Fresh Fig and Rosemary Jam

Make a syrup TpT, infuse it with rosemary for 10 min. Strain and chill.

Blend prepared figs, lemon juice, syrup and Gelcrem Cold. Refrigerate for one hour.

Blend again before use.

Buckwheat and Hazelnut Crunchy

Used products: Buckwheat and Hazelnut Crunchy

Preparation: Buckwheat and Hazelnut Crunchy

Melt wax and add pure hazelnut paste heated to 65° C, mix well to combine.

Add the rest of the ingredients, use immediately.