The Creations

Plated desserts

Williams Pear

Poached pear with sweet spices

Renaud Baconnais

RECIPE FOR 6 PEOPLE

POACHING SYRUP FOR PEARS

Small organic williams green pears
Water
Sugar
Vanilla pod
Cinnamon stick (small)
Juniper berries
Pink peppercorns
PONTHIER orange puree
PONTHIER blackcurrant puree
Sliced orange
Blackcurrant liqueur
Red wine

6 pièces
500g
150g
½
2 petits
5 unités
1g
80g
80g
1 unité
10g
375g

Prepare a syrup with water and sugar, add the spices, and bring to a boil. Peel the pears, remove the core from the bottom using a peeler, and remove the pear’s stem. Place the pears in the hot syrup, add the wine, and cover everything with perforated parchment paper. Let it simmer gently for 15 minutes. Cut the orange into slices, put the purees in a mixing bowl, add some cooking syrup, mix, and then return everything to the saucepan. Place the orange slices on top the pears. Cover with perforated parchment paper, bring to a boil, remove from heat, and let the pears cool in the saucepan. with a 2cm diameter and place it in the center of the brownie batter to create a cavity during baking. Bake for approximately 20 minutes at 180°C. Let it cool and then unmold.

VANILLA PEAR GELEE

PONTHIER pear puree
Gelatin
Pear eau-de-vie
Vanilla pod

125g
1,10g
2,5g
1/8

Soak the gelatin in cold water for 10 minutes. Then, gently heat the pear puree and add the split and scraped vanilla pod, allowing it to infuse for 15 minutes. Strain the pear puree, reheat it, and then add the squeezed gelatin and pear eau-de-vie. Place in a mixing bowl over ice to cool before pouring into the plates.

PEAR SORBET

Water
Sugar
Dehydrated glucose
Stabilizer
PONTHIER pear puree
PONTHIER lemon puree
Pear eau-de-vie

80g
30g
6g
0,6g
200g
6g
6g

Heat the water to 45°C, add the sugar, glucose, and stabilizer while whisking, blend, heat to 85°C, then blend again before rapidly cooling. Add the purees and pear eaude- vie, mature for 24 hours before placing in a Pacojet bowl and freezing.

PRALINE CRUNCH

Hazelnut praline
Almond and raw hazelnut praline
Crushed feuillantine
Milk chocolate
Hazelnut milk gianduja
Toasted and chopped almonds

20g
20g
18g
10g
10g
5g

Melt the milk chocolate and gianduja, add the pralines, then the chopped almonds, and finish with the feuillantine. Reserve at room temperature.

ASSORTEMENT OF DRIED AND CANDIED FRUITS

Diced candied oranges
Diced candied lemon
Chopped toasted hazelnuts
Chopped toasted almonds
Chopped toasted pistachios

8g
8g
10g
10g
10g

Once all the chopped fruits are mixed, set them aside.

PISTACHIO TILE DOUGH

Butter
Icing sugar
Egg white
Flour
Pistachio paste

10g
10g
10g
10g
5g

Prepare a softened butter, add icing sugar, then add tempered egg whites, and then add flour and pistachio paste. Spread the dough into leaf molds, bake for 4 minutes 30 seconds at 145°C, then unmold and set aside to cool.

PEAR AND BLACKURRANT GLAZE

Pear cooking juice
PONTHIER blackurrant puree
Glucose syrup
Bovine gelatin sheet
Sugar
Agar-agar 1,25g

100g
100g
35g
7g
5g
1,25g

Soak the gelatin in cold water for 15 minutes. In a saucepan, strain the pear cooking juice with the blackcurrant puree, add glucose, begin to heat, then add sugar mixed with agar-agar. Bring to a boil for 2 minutes, into a mixing bowl and add the well squeezed gelatin, blend lightly. Refrigerate overnight, then gently temper, mix again to smooth the glaze, and remove air bubbles. Glaze the well-drained and dried pears with absordent paper. Then assemble the dessert.

Assembly

In the bottom of a deep plate, for 20g pear gelee, place the plates in the refrigerator to set the gelée. Then distribute 7g of dried and candied fruits on the gelée. Fill the center of the pears with praline crunch, glaze the pears, then place them in the center of the plate, add a scoop of pear sorbet, and finish by adding a chocolate stem and a pistachio tile leaf.