(12 HALF-SPHERES OF 7 CM IN DIAMETER)
Assembly
LAY in harmony the pear in cubes into half-sphere moulds of 7 cm diameter. POUR the blackcurrant cream and freeze. PUT the half-spheres on the Sablé Breton discs still warm. COAT and decorate.
Pear and blackcurrant pie
- Sablé breton
- Brown sugar 100 g
- Egg yolks 50 g
- Salt 1 g
- Butter 100 g
- Flour 145 g
- Baking powder 5 g
WITH THE MIXER’S WHIP, blanch the brown sugar, the egg yolks and the salt. ADD the cream butter, well soft. KNEAD with the flat beater and add the flour and the baking powder previously sifted together. LAY on 12 rings of 7 cm in diameter. BAKE at 170°C/338°F for 12 minutes.
Baked pears
- Butter 15 g
- IQF diced pear Léonce Blanc 660 g
- Brown sugar 15 g
- Frozen pear puree Léonce Blanc 70 g
- Caster sugar 35 g
- Pectin NH 3,5 g
- Liquid vanilla 5 g
IN A SAUCEPAN, heat the butter. ADD the diced pears and the brown sugar. ONCE THE MIXTURE is hot enough incorporate the pear puree. ADD the caster sugar and the NH pectin and boil. END with the vanilla and keep aside.
Blackcurrant cream
- Gelatin powder 200 bloom 5 g
- Water 25 g
- Frozen blackcurrant puree Léonce Blanc 300 g
- Egg yolks 60 g
- Eggs 80 g
- Caster sugar 30 g
- Butter 105 g
SOAK the gelatin in cold water. IN A PAN, heat the blackcurrant puree. BLANCH the egg yolks, the whole eggs and the caster sugar. HEAT all together at 85°C/185°F. ADD the softened gelatin and mix. AT 45°C/113°F, add the butter while mixing all together.
Decor
- Hot neutral topping 350 g
- IQF blackcurrants Léonce Blanc 250 g
- IQF decor raspberries Léonce Blanc 100 g