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


Do you Know Cocoa?

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Talia Profet European Chef Lead, deZaan
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