Oct 29

Rhum, Pears & Chocolate

Chocolate crémeux

250g Whole milk - If lactose intolerant or seeking specific flavours, vegetable milk such as coconut or almond milk can be substituted (important is to have at least 8% fat).
100g Heavy cream (35% fat)
20g Icing sugar - Granulated sugar can be used but blending it is recommended for easier mixing with corn starch and to prevent sugar crystals from burning the egg yolk. If using granulated sugar, whisk it with the egg yolks until melted before adding starch and milk.
10g Corn starch - Rice starch is an alternative option. While flour can't be used since it may lead to separation over time compared to starch.
2 Egg yolks
1 Empty vanilla pod - You can replace vanilla with other ingredients that can be infused in milk, like tonka beans or coffee beans.
100g Dark chocolate (70% cocoa mass)

Add the empty vanilla pod to a saucepan along with the milk and heavy cream. Heat the mixture over low heat until it comes to a simmer.
While the milk is heating, combine the icing sugar and corn starch, then whisk them together with the egg yolks.
Once the milk and heavy cream mixture begins to simmer, gradually pour it into the egg yolk mixture while continuously whisking. Return the mixture to the saucepan and cook over low heat.
Whisk the mixture constantly until it thickens, then remove it from the heat.
Add the dark chocolate and whisk till fully incorporated, then add the mixture to a bowl and cover the surface with plastic wrap, ensuring it makes direct contact, and refrigerate for a few hours to set.

2 Pears - I'm using Conference pears but it's possible to use others depending on the availability.
50g Water
50g Granulated sugar
1 vanilla pod
80g Pear juice
50g Rhum
2g Agar Agar

Peel and halve the pears, then remove the cores and trim away the stems.
Pour the water into a large pan, then scrape the vanilla seeds from the pod and add them to the pan along with the granulated sugar. Optionally, add the vanilla pod itself to the pan after scraping.
Place the pears into the pan and turn on the heat to start caramelizing the sugar until golden brown, turning the pears occasionally for even caramelization.
Deglaze the pan with the pear juice and reduce the heat to a simmer.
Cover the pan with a lid or parchment paper to prevent excess evaporation, and cook on low heat until the pears are tender, about 1 hour.
Remove the empty vanilla pod, then transfer the pears and cooking juice into a saucepan. Add the rhum and Agar Agar. Approximately 2g Agar Agar for every 150g of pear and juice mixture; adjust as needed.
Blend the mixture until smooth, then bring it to a boil while stirring, boiling for 1 minute to activate the Agar Agar.
Pour the mixture into a bowl and let it cool in the fridge.
Once fully cooled, blend the mixture again until smooth, then transfer it to a piping bottle and store in the fridge until needed.

1 Pear - I'm using Conference pears but it's possible to use others depending on the availability.
25g Water
25g Granulated sugar
Cinnamon powder to taste

Peel the pears and use a melon baller to scoop out small spheres of varying sizes.
In a pan, combine the water and granulated sugar. Heat the mixture on a low heat.
Add the largest pear spheres first, followed by the smaller ones after a few minutes to ensure even caramelization.
Continue cooking until all the pear spheres are fully coated and caramelized.

In a bowl, combine the egg white, salt, powdered sugar, and flour. Whisk until the mixture is smooth.
Gently melt the butter over low heat, then let it cool slightly until it’s no warmer than 35°C. Pour the butter into the mixture and whisk until smooth and fully combined.
Spread the mixture over a silicone baking sheet using a palette knife to create a very thin layer.
Bake in a preheated oven at 150°C for approximately 15 minutes, or until the tuile is golden brown.
Remove from the oven and let the tuile cool completely. Once cooled, peel it off the silicone sheet and break it into smaller pieces.

Prepare all components a day in advance, except for the caramelized pears, which should be made fresh on the day of serving.

Whisk the chocolate crémeux until smooth, then transfer it to a piping bag fitted with a ⌀ 14 mm round nozzle. Pipe the crémeux into a small bowl or onto a dessert plate.
Arrange the caramelized pears on top, then pipe the pear gel as desired.
Add the feuilletine and garnish as you like. Gold leaf makes an elegant touch, and roasted cocoa nibs add a pleasant, extra hint of bitterness.