Ipheya Pear and chocolate dessert

INSTRUCTIONS

• 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 disk using a cutter.

• Freeze for at least 1 hour until solid.

• 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 parchment paper to a thickness of approximately 3mm.

• Bake at 300°F (150°C) in a fan-assisted oven for approx. 30 minutes.

• 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.

• Peel, clean, and cut the pears into large cubes.

• Add the split vanilla bean and its seeds.

• 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.

• Melt the Komuntu 80% chocolate in a bain-marie.

• Soak the gelatin in a large quantity of cold water for about twenty minutes.

• Bring the milk and cream to a boil.

• Add the gelatin (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 gelatin in a large quantity of cold water for about twenty minutes.

• Heat the pear purée and add the gelatin which you have allowed to dry.

• Slowly combine with the melted cocoa butter.

• Mix with an immersion 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.

• Soak the gelatin in a large quantity of cold water for about twenty minutes.

• In a saucepan, bring the water, sugar, glucose syrup, and cream to a boil.

• Remove from the heat and add the cocoa.

• Incorporate the dried gelatin.

• Mix using an immersion blender, taking care not to incorporate any air.

• Seal the surface with plastic wrap and leave to cool to about 95°F (35°C) before freezing.

• 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 mold to a thickness of 2cm.

• Bake at 355°F (180°C) in a fan-assisted oven for 18 minutes. Cut two 3cm-wide strips.

• Pour a base of pear mousse into a ring, 18cm in diameter and 6cm in height, with plastic wrap at its base and lined with acetate.

• Line the edges with pear mousse using a pastry spatula.

• Place the frozen disk 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.