Passe Crassane pear with violet, chocolate and hazelnut crumb by Michael Wignall

Michael Wignall

Michael Wignall

25th February 2014

Passe Crassane pear with violet, chocolate and hazelnut crumb by Michael Wignall

From the Gourmet Menu

Been on there about a month

It shows a few different techniques so it shows how different combinations can all link together to make one dish with quite a lot of ingredients all complementing each other rather than masking each other, plus of course the Passe Crassane pears are in season.

Ingredients

  • Dulce namalaka
  • 340g duke chocolate
  • 10g glucose
  • 400g whipping cream
  • 200g milk
  • 6g gelatine (bloomed)
  • Violet ice cream
  • 1200g milk
  • 150g cream
  • 60g glucose powder
  • 40g tremoline
  • 70g milk powder
  • 40g sugar
  • 6g diamante
  • 7g gellan (F) type gum
  • Sable biscuit
  • 800g unsalted butter (Diced)
  • 350g icing sugar
  • 10g salt
  • 1kg plain soft flour
  • 100g of cooked sable to 50g roast peeled hazelnuts
  • Chocolate malto sec powder
  • 200g of 55% chocolate
  • 40g coco butter
  • 100g maltose
  • Pear poaching liquor
  • 600g sugar
  • 2 litres spring water
  • 1 zest of lemon
  • 1 zest of lime
  • 5g asorbic acid
  • ½ a Vanilla pod
  • ½ a cinnamon stick
  • Chocolate mousse
  • 100g of 70% chocolate
  • 100g of cocoa powder (extra bitter)
  • 310g unsalted butter
  • 550g of double cream
  • 8 egg yolks
  • 320g castor sugar
  • Pear bubbles
  • 5 pears (peeled, cored and finely sliced)
  • 300g pear poaching liquor
  • 1g Calciumlactate
  • 7g of alginate
  • 1.5 litres of spring water
  • For the bubbles
  • 1g of Calciumlactate
  • 10g of the pear puree
  • 90g of pear puree

Method

Dulce namalaka
Melt the chocolate and glucose in a separate pan.
Heat up the milk then add soaked gelatine.
]With a hand blender, blend all the ingredients together until smooth then add the bloomed gelatine.
Pass into a small container and set.
Violet ice cream
Boil the milk, cream, glucose, tremoline, sugar, diamante and milk powder.
Then simmer at 85c for 3 minutes.
Take off the heat and then hand blend gellan gum.
Place into pacojet beaker and freeze.
Sable biscuit
Mix all the dry ingredients together in a mixer with a paddle attached
Add diced butter slowly until fully incorporated
Allow to rest in the fridge
Chocolate malto sec powder
Melt the chocolate and the coco butter
First add the maltose to the thermomix and then slowly add the melted chocolate and coco butter
Pear poaching liquor
Bring all of the above to a light simmer for 5 minutes
Place peeled and cores removed pears (remove with a medium Parisian scoop)
Cover with paper and simmer until the pears are cooked (after 10 minutes, check every 2- 3 minutes)
Allow pears to cool in liquor
Chocolate mousse
In a bowl, melt the chocolate, cocoa and butter
In a mixer fitted with a whisk, place the egg yolks and the sugar and whisk at high speed for 10 minutes (until light and fluffy)
Take off machine, add the chocolate and cocoa butter mix whilst still warm
Then fold in the cream, which has been semi whipped
Pour into a container and allow to set for 6 hours
Pear bubbles
For pear puree
Cooked the slice pears in the liquor until soft
Pass and then blend until smooth, adding a little more liquid if needed
For the bubbles
Melt 1g of Calciumlactate with 10g of the pear puree
Add this to 90g of pear puree
For the bath
Blend the alginate in the spring water for 3 minutes with a hand blender
Allow to rest for a minimum of 10 hours