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Gourmet
Ipheya pear and chocolate dessert
Made with Cooking Range Komuntu 80% dark chocolate
A RECIPE BY DAVID - @CARAMELBEURRESUCRE
8 stepsMAKES ONE 18CM DESSERT FOR 10
To be made 2 days before: KOMUNTU 80% soft sponge, Almond shortcrust pastry, KOMUNTU 80% crisp, Williams pear compote
To be made the day before: KOMUNTU 80% classic mousse, Pear mousse
To be made on the day: Dark mirror glaze, Japanese cocoa biscuit (optional)
Required utensils: Dessert ring, 16cm in diameter and 4.5cm high Vacherin ring, 18cm in diameter and 6cm high, Pastry spatula
Recipe Step by Step
01
KOMUNTU 80% SOFT SPONGE
Preparation time: 10 minutes | Baking time: 9 minutes | Leave to sit for: at least 1 hour
- 55 g KOMUNTU 80%
- 30 g Unsalted butter
- 30 g Egg yolks
- 55 g Egg whites
- 30 g Caster sugar
- 10 g Plain flour
Melt the KOMUNTU 80% chocolate and the butter in a bain-marie. Add the egg yolks and mix.
Beat the egg whites until stiff and add the sugar to make them stay firm. Add the egg whites to the first mixture, then the sifted flour.
Pour the batter into an 18cm ring. Smooth using a pastry spatula. Bake at 340°F (170°C) in a fan-assisted oven for 8 minutes, then turn out.
Cut a 16cm diameter disc using a cutter. Freeze for at least 1 hour until solid.
Beat the egg whites until stiff and add the sugar to make them stay firm. Add the egg whites to the first mixture, then the sifted flour.
Pour the batter into an 18cm ring. Smooth using a pastry spatula. Bake at 340°F (170°C) in a fan-assisted oven for 8 minutes, then turn out.
Cut a 16cm diameter disc using a cutter. Freeze for at least 1 hour until solid.
02
ALMOND SHORTCRUST PASTRY
Preparation time: 10 minutes | Baking time: 30 minutes
- 140 g Plain flour
- 55 g Icing sugar
- 20 g Finely ground almonds
- 1 g Fine salt
- 70 g Cold unsalted butter
- 30 g Cold egg
Combine the dry ingredients with the cold butter, cut into small cubes. As soon as the mixture is completely even, add the cold egg. As soon as you obtain an even dough, stop mixing.
Immediately roll out between two sheets of baking paper to a thickness of approximately 3mm.
Bake at 300°F (150°C) in a fan-assisted oven for approx.
30 minutes.
Immediately roll out between two sheets of baking paper to a thickness of approximately 3mm.
Bake at 300°F (150°C) in a fan-assisted oven for approx.
30 minutes.
03
KOMUNTU 80% CRISP
Preparation time: 10 minutes | Leave to sit for: at least 1 hour
- 10 g Caramelised cocoa nibs
- 1 g Fleur de sel
- 40 g Almond shortcrust pastry
- 15 g Crispy wheat flake cereal feuilletine
- 30 g KOMUNTU 80%
Melt the KOMUNTU 80% chocolate in a bain-marie. Roughly grind the cocoa nibs and fleur de sel. In a food processor, crumble the cooked shortbread crust and add the cocoa nibs, fleur de sel, feuilletine, and melted chocolate.
Press the crumbled shortbread into a 16cm ring on top of the sponge. Freeze for at least 1 hour until it has fully set.
Press the crumbled shortbread into a 16cm ring on top of the sponge. Freeze for at least 1 hour until it has fully set.
04
WILLIAMS PEAR COMPOTE
Preparation time: 10 minutes | Baking time: 10 minutes | Leave to sit for: at least 2 hours
- 450 g Williams Pears
- 45 g Caster sugar
- 30 g Caster sugar
- 6 g Pectin NH
- 1,5 Vanilla bean
- 0,5 Tonka bean
Peel, clean, and cut the pears into large cubes. Add the split vanilla bean and its seeds, and grate the tonka bean.
Make a dry caramel with the 45g of sugar in a saucepan.
Immediately add the pear cubes, stirring roughly.
Mix the pectin with the 30g of sugar. Add the dry ingredients to the pan and boil until gelling starts, while stirring vigorously.
Turn out the crisp downwards and pour the pear compote over the soft sponge in the 16cm ring. Smooth and freeze for at least 2 hours until solid.
Make a dry caramel with the 45g of sugar in a saucepan.
Immediately add the pear cubes, stirring roughly.
Mix the pectin with the 30g of sugar. Add the dry ingredients to the pan and boil until gelling starts, while stirring vigorously.
Turn out the crisp downwards and pour the pear compote over the soft sponge in the 16cm ring. Smooth and freeze for at least 2 hours until solid.
05
KOMUNTU 80% CLASSIC MOUSSE
Preparation time: 15 minutes | Leave to sit for: at least 3 hours
- 65 g KOMUNTU 80%
- 30 g Whole milk
- 35 g Whipping cream 35%
- 0,75 g Gelatine 220 bloom
- 50 g Egg whites
- 15 g Caster sugar
Melt the KOMUNTU 80% chocolate in a bain-marie.
Soak the gelatine in a large quantity of cold water for about twenty minutes.
Bring the milk and cream to the boil. Add the gelatine (after allowing it to dry) to the warm mixture of milk and cream.
Make an emulsion by pouring the hot mixture in 3 batches onto the melted couverture.
Beat the egg whites until stiff and add the sugar to make them stay firm.
When the emulsion temperature reaches 85/95°F (30/35°C), gradually add the beaten egg whites and mix. Pour the resulting mousse into a 16cm diameter ring.
Smooth and freeze for at least 3 hours until it has fully set.
Soak the gelatine in a large quantity of cold water for about twenty minutes.
Bring the milk and cream to the boil. Add the gelatine (after allowing it to dry) to the warm mixture of milk and cream.
Make an emulsion by pouring the hot mixture in 3 batches onto the melted couverture.
Beat the egg whites until stiff and add the sugar to make them stay firm.
When the emulsion temperature reaches 85/95°F (30/35°C), gradually add the beaten egg whites and mix. Pour the resulting mousse into a 16cm diameter ring.
Smooth and freeze for at least 3 hours until it has fully set.
06
PEAR MOUSSE
Preparation time: 15 minutes
- 350 g Pear purée
- 6 g Gelatine 220 bloom
- 60 g Cocoa butter
- 100 g Egg whites
- 70 g Caster sugar
- 120 g Whipping cream 35%
Soak the gelatine in a large quantity of cold water for about twenty minutes.
Heat the pear purée and add the gelatine which you have allowed to dry. Slowly combine with the melted cocoa butter.
Mix with a hand blender.
Beat the egg whites until stiff and add the sugar to make them stay firm, then add the pear purée in two batches. Incorporate
the whipped cream.
Heat the pear purée and add the gelatine which you have allowed to dry. Slowly combine with the melted cocoa butter.
Mix with a hand blender.
Beat the egg whites until stiff and add the sugar to make them stay firm, then add the pear purée in two batches. Incorporate
the whipped cream.
07
DARK MIRROR GLAZE
Preparation time: 10 minutes
- 140 g Water
- 280 g Caster sugar
- 100 g Glucose syrup
- 260 g Whipping cream 35%
- 100 g Cocoa powder
- 16 g Gelatine 220 bloom
Soak the gelatine in a large quantity of cold water for about twenty minutes.
In a saucepan, bring the water, sugar, glucose syrup, and cream to the boil. Remove from the heat and add the cocoa. Incorporate
the gelatine, which you have allowed to dry. Mix using a hand blender, taking care not to incorporate any air.
Seal the surface with clingfilm and leave to cool to about 95°F (35°C) before freezing.
In a saucepan, bring the water, sugar, glucose syrup, and cream to the boil. Remove from the heat and add the cocoa. Incorporate
the gelatine, which you have allowed to dry. Mix using a hand blender, taking care not to incorporate any air.
Seal the surface with clingfilm and leave to cool to about 95°F (35°C) before freezing.
08
JAPANESE COCOA BISCUIT (OPTIONAL)
Preparation time: 15 minutes | Baking time: 18 minutes
- 75 g Water
- 75 g Whole milk
- 2 g Fine salt
- 3 g Caster sugar
- 35 g Unsalted butter
- 60 g Plain flour
- 15 g Cocoa powder
- 150 g Eggs
- 50 g Grape seed oil
- 150 g Egg whites
- 80 g Caster suga
In a saucepan, heat the water, milk, salt, sugar, and diced butter without boiling.
Remove from the heat and add the sifted cocoa and flour.
Mix together.
Dry out the mixture over high heat, stirring constantly, until a film forms at the bottom of the pan. Pour into the bowl of the mixer with the paddle attachment and mix. Gradually incorporate the eggs. Add the oil and mix.
Beat the egg whites until stiff and add the sugar to make them stay firm. Incorporate the whipped egg whites into the mixture.
Pour the batter into a mould to a thickness of 2cm.
Bake at 355°F (180°C) in a fan-assisted oven for 18 minutes.
Cut two 3cm-wide strips.
Remove from the heat and add the sifted cocoa and flour.
Mix together.
Dry out the mixture over high heat, stirring constantly, until a film forms at the bottom of the pan. Pour into the bowl of the mixer with the paddle attachment and mix. Gradually incorporate the eggs. Add the oil and mix.
Beat the egg whites until stiff and add the sugar to make them stay firm. Incorporate the whipped egg whites into the mixture.
Pour the batter into a mould to a thickness of 2cm.
Bake at 355°F (180°C) in a fan-assisted oven for 18 minutes.
Cut two 3cm-wide strips.
Assembly and finishing
Pour a base of pear mousse into a ring, 18cm in diameter and 6cm in height, with clingfilm at its base and lined with acetate. Line the edges with pear mousse using a pastry spatula. Place the frozen disc of KOMUNTU 80% chocolate mousse onto the pear mousse. Top with pear mousse. Place the shortbread/sponge/compote at the bottom, and press down until the pear mousse rises to the brim.
Smooth and freeze for at least 4 hours.
Use a blowtorch to remove from the ring. Transfer the glaze into a jug and spread evenly over the dessert, positioned on a rack. Immediately remove the dessert from the rack using a pastry spatula and a small paring knife, and place it on the serving plate. Place the two strips of Japanese sponge onto the edges of the dessert. Defrost in the refrigerator for 8 hours and decorate.
Chef’s Tip
With the remaining shortbread crust, Japanese sponge, and pear mousse, you will be able to make an individual dessert or verrine.
Excess glaze can be stored for one week in the refrigerator in an airtight container with clingfilm placed on the surface. When it is used at a later time, simply heat it and then blend it, before glazing, when it has reached the right temperature.