WALNUT TORTE

1. Bring the cream and milk to a boil, taking care not to scorch the bottom of the pan. Add the walnut paste and whisk thoroughly.
2. Pour the hot mixture over the chocolate and stir until the chocolate is melted and the mixture is smooth. Allow to cool to below 40°C before adding the eggs one at a time and mixing into a smooth paste.
3. Pour the mix into silicone sphere moulds and bake at 110°C for 16 minutes, or until lightly set. Once baked freeze solid so that they can be easily removed from the moulds.

PEAR PARFAIT - PÂTE À BOMBE

1. Boil the water and sugar to 118°C.
2. Pour over the egg yolks in a gentle stream whilst whisking in a food mixer as if you were making a meringue, keep whisking till cool.
3. Set aside for the next step.

PEAR PARFAIT - TO FINISH

1. Add 100g sugar to the egg whites and whisk to create a meringue.
2. Whisk the crème fraîche and pear purée through the pâte à bombe and lightly fold through the meringue
until fully incorporated.
3. Set the mixture in silicone sphere moulds and freeze as quickly as possible.
4. Once set, remove the parfait spheres from the moulds and place onto a cold tray. Working quickly, use a compressor spray with the cocoa butter and coat until the sphere is textured all over.

COFFEE MOUSSE

1. Start by gently melting the chocolate in a bowl over hot water. In a separate pan, boil the milk and add the coffee extract.
2. Whisk the egg yolks and slowly pour over the boiling milk and coffee mixture. Return this to a gentle heat for 30 seconds, whisking continuously.
3. Soak the gelatine in cold water
to bloom, then add the gelatine, followed by the melted chocolate and mix until smooth before leaving to cool slightly.
4. Whisk the egg whites to soft peaks and add the caster sugar in to form a meringue.
5. Fold the meringue through the chocolate custard. Set into silicone sphere moulds and freeze
overnight, or until solid.

CHOCOLATE CROQUANT

1. Melt the chocolate in a bowl over hot water, then add the pailleté feuilletine and spread the mix as thin as possible to set.
2. Once set, cut into small circles, just big enough to sit under the base of the spheres.

COCOA BUTTER DIP

1. Melt the caramel chocolate and cocoa butter in a bowl over hot water.

FINISH

1. Remove the frozen spheres of coffee mousse from the moulds - you will need two per portion.
2. Carefully insert a wooden skewer through the top of each sphere to create a handle. Dip each sphere into the cocoa butter dip coating evenly; allowing to set before gently removing the skewer.
3. Allow the dipped coffee mousses and walnut spheres to defrost - the cocoa butter shell will hold the shape of the coffee mousse.
4. Place two coffee mousse spheres on a plate to start forming a circle.
5. Place two walnut spheres onto the pailleté feuilletine and place them next to each coffee mousse.
6. When ready to serve, place the pear parfait on top of the discs of chocolate croquant and place them in each of the gaps to form a circle of spheres.
7. Garnish with gold leaf.