Pear, Deltora & Mucicao Dessert

Pear Confit

1

Pear purée	1000 g	62.1 %
Pear brunoise	500 g	31.0 %
Sugar	66g	4.0 %
NH pectin	10 g	0.6 %
Lemon juice	34 g	2.1 %
Total	1610g	100%

Heat the pear purée and lemon juice. At 50°C, add the sugar and NH pectin mixture while whisking.

Bring the mixture to a boil.

Then pour into molds.

Mucicao Gel

2

MUCICAO	200 g	53.7 %
Water	150 g	40.3 %
Agar	2,2 g	0.5 %
Gelatin mass	20 g	5.3 %
Total	372g	100%

Heat the Mucicao and water. At 40°C, add the agar while whisking.

Bring the mixture to a boil, then add the gelatin mass.

Chocolate Sauce

3

Milk	300 g	48.0 %
Cream 35%	125 g	20.0 %
Dark chocolate DELTORA 70%	150 g	24.0 %
Milk chocolate	50 g	8.0 %
Total	625g	100%

Heat the milk and cream, then pour over the chocolate.

Cocoa Nibs Siphon

4

Mlik	990 g	30.9 %
NOT CALIBRATED COCOA NIBS	150 g	4.6 %
Infused milk	825g	25.8 %
Cream 35%	675 g	21.1 %
Egg yolks	270 g	8.4 %
Sugar	150 g	4.6 %
Brown sugar	60 g	1.8 %
Gelatin mass	75 g	2.3 %
Total	3195g	100%

Infuse the milk with the cocoa nibs for 15 minutes, then strain.

Add the cream and prepare a custard (crème anglaise) with the remaining ingredients.

Once the custard is ready, add the gelatin mass.

Pear Sorbet

5

Water	150 g	11.0 %
Pear purée	1000 g	73.8 %
Sugar	50 g	3.6 %
Honey	50 g	3.6 %
Glucose powder	80 g	5.9 %
Pear liquor	20 g	1.4 %
Stab 2000	4 g	0.2 %
Total	1354g	100%

Heat the water, pear purée, honey and pear liqueur.

Add the mixture of glucose powder, sugar and Stab 2000.

Bring to a boil, then allow to mature for 4 hours.

Freeze and pacotize.

Shape into rolls.

Cocoa Nibs Opaline

6

Sugar	1000 g	30.3 %
Fondant	1000 g	30.3 %
Glucose	1000 g	30.3 %
Blended Cocoa nibs	300 g	9.0 %
Total	3300g	100%

Heat the first three ingredients.

Once the caramel reaches the correct temperature and desired colour, add the blended cocoa nibs.

Allow to cool, then blend.

Dust onto a Silpat and cut out using a ring cutter.

Bake for 3 minutes at 170°C, then shape immediately.

Chocolate Crémeux

7

Milk	500 g	24.5 %
Cream	500 g	24.5 %
Egg yolks	160 g	7.8 %
Sugar	160 g	7.8 %
Dark chocolate DELTORA 70%	720 g	35.2 %
Total	2040g	100%

Prepare a custard (crème anglaise) with the first four ingredients, then pour over the chocolate.

Pour into sphere molds.

Cocoa Feuilletage

8

Flour	2134 g	43.1 %
COCOA POWDER 22/24%	240 g	4.8 %
Milk	1068 g	21.5 %
Butter	236 g	4.7 %
Sugar	236 g	4.7 %
Honey	36 g	0.7 %
Lamination butter	1000 g	20.2 %
Total	4950g	100%

Prepare a dough (détrempe) with all the ingredients except the tourage butter.

Once the dough is finished, roll it out to 40 × 60 cm.

Freeze overnight, then begin the lamination process. Perform 5 single turns.

Théo Duchemin

Recipe in 8 steps