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Pera, Trigo

This document provides recipes for several components of a pear and buckwheat dessert: 1) A buckwheat paste sable dough made from butter, salt, icing sugar, almond powder and eggs that is chilled after mixing. 2) A biscuit pain de Gênes sarrasin made from almond paste, eggs, egg yolks, buckwheat flour and butter that is baked at 170C. 3) A pear compote made from pear puree, sugar, pectin, gelatin and vinegar that is frozen after mixing. 4) A buckwheat mousse made by infusing buckwheat seeds in heated milk and cream then mixing with egg yolks

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DairoMRivero
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515 views2 pages

Pera, Trigo

This document provides recipes for several components of a pear and buckwheat dessert: 1) A buckwheat paste sable dough made from butter, salt, icing sugar, almond powder and eggs that is chilled after mixing. 2) A biscuit pain de Gênes sarrasin made from almond paste, eggs, egg yolks, buckwheat flour and butter that is baked at 170C. 3) A pear compote made from pear puree, sugar, pectin, gelatin and vinegar that is frozen after mixing. 4) A buckwheat mousse made by infusing buckwheat seeds in heated milk and cream then mixing with egg yolks

Uploaded by

DairoMRivero
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Pear/buckweat

For 12 individual cakes


Buckwheat pate sable :
150g butter Cut butter into little cubes.
1g sea salt Mix all the ingredients execpt the eggs into a powder.
100g icing sugar When the powder is really homogeneous, add the eggs.
25g almond powder Mix gently to obtain a homogeneous dough.
50g eggs Film the dough and let cool in the fridge.
125g wheat flour
125g buckwheat flour
Biscuit pain de Gênes sarrasin :
250g 50% almond paste Mix the almond paste with the eggs and egg yolks until a
225g eggs smooth mix.
40g egg yolk Whipp the mix 5 minutes, add the swiftened flour and
60g buckwheat flour baking powder.
2g baking powder Add the melted butter.
110g butter Pour into a cooking plate and cook around 8 minutes at
170°C.
Pear compote :
300g pear puree Mix the sugar and pectin, add to the 40°C pear puree.
48g sugar Bring it to boil, add the gelatin and vinegar.
6g NH pectin Add the pears, and pour into insert molds.
42g gelatin mass Freeze them.
3g white vinegar
100g diced pear compote
100g fresh diced pears
Buckwheat mousse :
135g milk Boil milk, cream, milk powder and seeds.
65g cream Let cool down and infuse overnight.
9g powdered milk Mix the egg yolks with the sugar.
75g sugar Cook the cream at 85°C. Add the gelatin.
20g egg yolk Cool directly to 30 ° C.
45g gelatin mass Smooth the bavaroise and stir in the whipped cream.
25g buckwheat seeds
200g whipped cream

Dulcey spray :
150g Dulcey couverture Melt the Dulcey couverture and the cocoa butter to 45°C,
150g cocoa butter mix, sift and spray directly.

Assembly :
Spread the sweet dough at 2mm, cut out 6cm diameter discs, cook on the silpain at 165 ° C.
Cut about 12 4 cm diameter discs into the buckwheat gene loaf.
For dessert, do a reverse assembly, pipe the mousse in Dinara Kasko's individual "origami"
mold, line the edges, then place the pear compote insert.
Pipe the mousse until the 80% of the mold, deposit the biscuit, smooth then freeze.
Unmold the frozen dessert, spray with the Dulcey gun.
Place the desserts on the buckwheat dough.
Pipe a sweet cream dot in the center, place a vanilla pear powder wedge, make two points of
green colored neutral glaze. Sprinkle with roasted buckwheat seeds. Place a piece of gold
leaf at the top of the pear quarter.

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