Autumn Bite

Step 1. Mix the flour and cocoa with the confectioners’ sugar, salt and diced butter to a sandy texture. 

Step 2. Beat in the eggs 

Step 3. Mix just until the dough comes together, roll out the cover in silicone wrap and reserve in the refrigerator for a few hours. 

Step 4. Laminate the dough to a thickness of 2mm and cut. 

Step 5. Bake in the oven 8 min at 170ºC

Step 1. Mix the Pailleté Feuilletine Cacao Barry with the walnut paste, and then add melted chocolate.

Step 2. Roll out into a thickness of 2.5 mm.

Reserve in the refrigerator and cut.

Step 1. Boil the cream with the sugar and pectin x58.

Step 2. Pour over the chocolate and walnut paste and walnuts oil, emulsify. 

Step 3. Set aside until ready to use.

Step 1. Peel the pears and remove the core.

Step 2. Mash the flesh of the pears with the invert sugar and bring to the boil.

Step 3. Pour over the chocolate and once the temperature drops, add the lemon juice and the pear vinegar.

Step 4. Emulsify and keep in the fridge.

Step 1. Peel the pears and remove the core.

Step 2. Mash the flesh of the pears with the glucose syrup and lemon juice.

Step 3. Add the sugar together with the pectin to the puree and bring to the boil.

Step 4. Finish by adding the diced fresh pears and reserve in the fridge.

Step 1. Melt the two ingredients, mix and set aside at 40°C

Step 1. Place the crisp on the sablé, pipe the chocolate and walnut crémeux and the fresh pear compote on top.

Step 2. Next, whip up the chocolate and walnut ganache and pipe to give a tree bark texture.

Step 3. Spray with milk chocolate and cocoa butter to give a velvety appearance.