Directions:

PLAIN SWEET SHORTCRUST PASTRY

• 1. In the bowl of a mixer fitted with a flat beater, rub the butter through the dry ingredients to a crumble.
• 2. Add the whole eggs next and stop mixing once the dough starts to come together – do not over-mix. If necessary, finish mixing by hand with gentle kneading to avoid losing the crumbly consistency.
• 3. Roll out the dough to a thickness of 2.5 cm between two sheets of parchment paper. Leave to rest in the refrigerator overnight.
• 4. Cut out circles of 5 cm in diameter. Bake between two silicone baking mats for 20 min at 160°C.

PEAR COMPOTE WITH FRESH PEARS

• 1. Heat the pear puree, sugar-pectin NH mix, glucose, and lime juice. Heat the mixture to 85°C and blend.
• 2. Cool to 4°C, then smooth the cold pear confit and add the fresh pears cut into cubes. Pipe 10 g into “pomponette” molds.

VANILLA SPONGE CAKE

• 1. Emulsify the ground almonds, vanilla powder and sifted icing sugar with the eggs. Add the sifted flour.
• 2. Whisk the egg whites to a meringue and stiffen with the caster sugar. Fold the meringue into the mixture.
• 3. Line a 30 x 40 cm mold with baking paper and pour in the sponge batter. Bake at 180°C for 14 min.
• 4. Cut out circles of 3.5 cm in diameter and place on top of the pear confit in the silicone “pomponette” molds, then freeze. Remove the insert from the mold.

TAHITIAN VANILLA MOUSSE

• 1. Split the vanilla beans and scrape out the seeds. In a saucepan, heat the cream and milk, then add the vanilla beans. Leave to infuse overnight.
• 2. Make a crème anglaise with the vanilla infusion and the egg yolks. Incorporate the hydrated gelatine and white chocolate. Mix, then chill in a cold room to 21°C.
• 3. In the bowl of a mixer fitted with a whisk, whip the remaining cream. Gently fold the whipped cream into the crème anglaise.
• 4. Pipe 15 g of mousse into silicone molds of 4.5 cm in diameter and 2.5 cm deep. Drop the frozen inserts into the mousse and smooth over the surface.
• 5. Leave to set for 1 hour in the refrigerator and then freeze. Unmold the entremets once fully frozen.

NEUTRAL GLAZE

• 1. Heat the water, lemon juice, and glucose together with the bulk of the sugar to 50°C.
• 2. Add pectin X58 then blend using an immersion blender and heat to 85°C. Cover the mixture directly with film and leave to cool for 24 hours before use.
• 3. Warm the glaze, dip the entremets in the glaze, then arrange on top of circles of sweet pastry dough.

WHIPPED TAHITIAN VANILLA GANACHE

• 1. Split the vanilla beans and scrape out the seeds. Heat the first amount of cream with the vanilla beans in a saucepan, cover with film, and leave to infuse overnight.
• 2. The next day, heat the infused cream and add the hydrated gelatine. Once the gelatine is well mixed in, strain over the white chocolate, then blend using an immersion blender. Keep blending as you add the remaining cream.
• 3. Strain through a fine sieve and place in the refrigerator overnight until ready to use.
• 4. Add to a piping bag fitted with a No. 14 plain tip and pipe out a sphere onto the entremets.