The Creations

Fingerfood & petits fours

Apricot

Pear

Descriptive diagram

Williams pear and Bergeron apricot crunch

Gennaro Vitto

Food Creator

APRICOT MERINGUE

PONTHIER apricot puree
Caster sugar
Albumine
Citric acid

450g
200g
15g
2g

Mix all the ingredients to a firm consistency in a Kitchen Aid mixer. Using a piping bag make medium-sized dots on a Silpat baking mat and cook in a 70°C oven for 4 hours until dry.

CRUNCHY APRICOT TUILLE

PONTHIER apricot puree
Caster sugar
Super neutrose
Bronte pistachio flour

350g
50g
18g
30g

Whisk the PONTHIER apricot puree, caster sugar and super neutrose until smooth. Spread out rectangles 2.5cm wide and 10cm long on a Silpat baking mat. Dust with pistachio flour and cook in a 100°C oven for 1 hour. Finally, roll around a ring to give them the right shape.

Pear mousse

PONTHIER pear puree
Gelatine
Italian merengue
Cream (35% fat)
Citric acid

600g
25g
300g
200g
2g

Make the Italian meringue. Semi whip the cream. Heat the PONTHIER pear puree to 40°C in a saucepan. Dissolve the previously hydrated gelatine in cold water and citric acid with a bit of warm puree. Then add the rest of the puree, mix well and pour the puree slowly into the meringue mixture. Now gently mix this compote with the semi whipped cream.

Assembly

Pour the pear mousse into a cylindrical mould and leave to set in the fridge. When set, put the mousse into the crunchy apricot tuile and place the apricot meringue on top.