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Blackcurrant

Pear

Ponthier - Williams pear and blackcurrant Mont Blanc
Descriptive diagram
Ponthier - Williams pear and blackcurrant Mont Blanc

Williams pear and blackcurrant Mont Blanc

Blackcurrant mousse
PONTHIER blackcurrant purée
PONTHIER raspberry purée
PONTHIER strawberry purée
Sugar
Glucose
Water
Egg whites
Gelatine
Whipped cream
217g
150g
58g
87g
35g
26g
61g
22g
262g
Heat the PONTHIER fruit purées, add the gelatine. Make an Italian meringue with the egg whites, the sugar, the glucose and the water. Leave to cool and add the whipped cream. Softly blend the PONTHIER fruit purées mix with the rest.
Pear jelly
PONTHIER pear purée
Gelatine
1000g
14g
Heat the PONTHIER pear purée and pour over the softened gelatine.
Apricot jelly
PONTHIER apricot purée
Gelatine
1000g
14g
Heat the PONTHIER pear purée and pour over the softened gelatine.
Breton shortbread
Flour
Baking powder
Sugar
Semi-salted butter
Egg yolks
Salt
480g
22g
320g
400g
144g
5g
Soften the butter and add the egg yolks. Add flour, baking powder, sugar and salt. Mix then roll out and cut into circles.
Meringue
Egg whites
Caster sugar (part 1)
Icing sugar (part 1)
Caster sugar (part 2)
Icing sugar (part 2)
500g
55g
375g
225g
150g
Beat together the sugar and egg whites. When firm, add the icing sugar. Fold in the 225g sugar and 150g icing sugar with a spatula. Pipe out balls on an upside-down flexipan half-sphere. Bake for 2 hours at 90°C.
Assembly
Fill the pear jelly in a 3cm flexipan half-sphere. Fill the blackcurrant mousse in a 5cm flexipan halfsphere, insert the pear jelly dome and cover with an apricot jelly disk. Smooth the top, leave to cool and then unmold. Spray the dome with a with a white chocolate and cocoa butter mix and set it down on the Breton shortbread. Add the meringue pieces and some fresh blackcurrants all around the dome.
Ponthier