Cocoa & Poached Pear Petit Buche
Part 1: Rich Terracotta Sponge
Ingredients
Method- 230g Granulated Sugar
- 230g Butter
- 200g Eggs
- 6g Salt
- 190g Self-Rising Flour
- 4g Baking Powder
- 40g deZaan Rich Terracotta Cocoa Powder
- Sift the dry ingredients into a bowl and reserve.
- In a mixing bowl, add butter and sugar. Mix until light and fluffy.
- Once the mixture is fluffy, add the eggs gradually, beating after each addition.
- Once all the wet ingredients have been well combined, fold in the sifted dry ingredients.
- Transfer to a sheet tray lined with a Silpat.
- Bake at 175ºC/347ºF.
- Remove the cake from the mold and cool.
- Cut into 4cm round disc and reserve for assembly.
Part 2: Red Wine & Spice Poached Pear
Ingredients
Method- 100g Granulated Sugar
- 100ml Red Wine
- 30ml Water
- 3 Star Anise
- 2 Cinnamon Sticks
- 1g Nutmeg
- 2 Cloves
- 6 Winter Nelis Pear
- 1 Lemon (juiced)
- In a saucepan, add all the ingredients and cook on low/medium heat until the pears are cooked through.
- Once cooked, strain and reserve liquid for the glaze.
- Cool the pears and then cut them into brunoise cubes.
- Mix 100g of the cut pears with 50g of poaching liquid.
- Fold in the pear cubes, being careful not to smash them.
- Fill into demi-sphere molds (2cm round).
- Freeze and reserve for assembly.
Part 3: Poached Pear Glaze
Ingredients
Method- 120g Poaching Liquid
- 15g Pear Puree
- 250g Granulated Sugar
- 250g Glucose Syrup
- 150g Condensed Milk
- 132g deZaan Stellar Cocoa Butter
- 6g Gelatin
- 1g Red Food Coloring (powdered)
- In a pot, add the poaching liquid, pear puree, sugar, and glucose. Boil until all sugar has dissolved (approx. 104º/220ºF).
- Remove from heat and pour over the condensed milk. Blend with an immersion blender.
- Cool the mixture to approx. 55-60ºC/130-140ºF and pour over the deZaan Stellar cocoa butter and gelatin. Mix with an immersion blender.
- Add the red food coloring to desired redness.
- Transfer to a heat-proof container. Seal with a plastic wrap to the surface of the glaze and refrigerate overnight.
- To glaze, take out the amount needed and warm to approx. 32-35ºC/90-95ºF for glazing.
Part 4: Crimson Red Mousse
Ingredients
Method- 55g deZaan Crimson Red Cocoa Powder
- 40g deZaan Stellar Cocoa Butter
- 275g Milk
- 100g Egg Yolks
- 75g Granulated Sugar
- 4g Gelatin
- 175g Cream 35% (whipped to medium peaks)
- In a heat-proof bowl, add the deZaan Stellar cocoa butter. Melt completely by not surpassing 45ºC/113ºF. Add the deZaan Crimson Red cocoa powder and blend thoroughly with an immersion blender and reserve.
- Make a crème anglaise with milk, egg yolks, and sugar.
- Once the crème anglaise is ready, strain it through a chinois (sifter) onto the cocoa mixture. Blend with an immersion blender.
- Add in the gelatin and blend thoroughly.
- Leave to cool down to 30ºC/86ºF.
- Fold in the whipped cream, one-third of the quantity at a time, making sure not to over-mix the ingredients.
- Use immediately for molding.
Part 5: Assembly
Method- Fill ½ of the mold with crimson red mousse, making sure to spread all the way up to the edges with an offset spatula.
- Place the pear insert in the middle.
- Fill the rest of the mold with crimson red mousse.
- Seal with the rich terracotta sponge. Freeze until set.
- Remove from the mold and freeze until the glaze is ready.
- Glaze and set on desired board.
- Finish with a gold leaf.
