Pear inspirations
Ingredients
- 750 g
- NEGRO ALFAPRO
- 675 g
- EGG MASS ALFAPRO
- 450 g
- OIL
- 480 g
- WATER
- 300 g
- STAR BISCOVIT DOSSCHE
- 700 g
- CROCCO CREAM ALFAPRO
- 150 g
- BARIMA ROASTS
- 300 g
- CHOCOLATE NE 48% ALFAPRO
- 2050 g
- CREAM 33% ALFAPRO
- 150 g
- PEAR PUREE BOIRON
- 100 g
- BUTTER
- 10 g
- GELATIN
- 600 g
- PEAR HALVES IN BASE PRO SYRUP
- 200 g
- FIXO PEAR ALFAPRO
- 400 g
- COVER DARK ALFAPRO
A method of preparing
Mix Negro cake, oil (300 g), egg mass (375 g) and water (150 g) for 3-4 minutes on slow rotation. We pour the cake on one sheet of size. 30 x 40 cm and bake for 20-30 minutes at 180 ° C.
Star Biscovit, egg mass (300 g) beat for about 8-10 minutes, pour on a plate of size. 30 x 40 cm and bake for about 5-6 minutes at 230-250 degrees C.
Lubricate the cooled chocolate countertop with dissolved Crocco Cream White with chips and oil (100 g). We set aside to freeze.
Dissolve the chocolate with 300 g of cream, add Puree Pear, butter and gelatin dissolved in water (50 g). Then we whisk 750 g of cream, which we combine with previously whipped cream. Gently mix and pour on the prepared chocolate countertop. After spreading, evenly sprinkle with diced pear, grind it in the mass and cover with a biscuit top.
Mix Fixo with water (280 g). Beat 1000 g of cream and then add it to Fixo and spread on a biscuit counter. Set aside to cool.
Bon appétit!
