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Recipe Step by Step
Salted Almond Streusel
180g raw cane sugar
180g almond flour
160g cake flour
1g fine salt
180g European-style butter
Mix the brown sugar with the almond flour, flour, and the fine salt.
Cut the cold butter into small cubes. Add the butter and process in a freestanding blender with a paddle attachment until sandy.
Spread the streusel onto a silicone mat. Bake at 150-160°C (311 - 320°F).
Whipped WAINA Vanilla Ganache
Infuse the larger quantity of cream with the NOROHY Vanilla in the fridge overnight.
Bring the remaining cream to the boil with the invert sugar and glucose. Slowly pour the boiling mixture onto the melted couverture and cocoa butter, mixing in the center to create a glossy mixture with a certain elasticity, signifying the start of the emulsion process. Continue gradually adding the liquid.
Blend to perfect the emulsion. Strain the infused cream, add to the emulsion, and blend again. Leave to set in the fridge overnight.
Whip the mixture until it reaches the right consistency for piping.
285g pear purée
8g pectin NH
Heat the purée with the glucose at 40°C (104°F), then add the sugar mixed with the pectin.
Bring to a boil and set aside in the fridge.
Poached Pear With Lemongrass
500g fresh pears
1000g mineral water
30g lemon juice
80g lemongrass sticks
Peel and cut the pears into 2 cm cubes. Place the prepared pear cubes in water with lemon juice added to stop them from browning.
Bring the water to a boil with the sugar, lemon, and chopped lemongrass. Add the pear and cook on a very low heat for around 5 minutes.
Set aside in the refrigerator, covering the surface with food wrap so no air can penetrate.
Assembly and finishing
Sprinkle the vanilla powder onto an acetate sheet. Pour some tempered WAINA chocolate on top and add another acetate sheet. Roll out the chocolate. Before it sets completely, cut out three circles in varying sizes using a pastry cutter. Leave to set. Whip the WAINA Vanilla Ganache until smooth. Use a piping bag with a plain n°11 nozzles to pipe balls of ganache onto the chocolate discs and then place another chocolate disc on top. Set aside in the fridge. Drain the pear cubes. Use a paintbrush to paint a smear of unwhipped ganache across the base of the dish and then arrange 15 g of Pear Confit on top. Cover with around 20 g of streusel. Finish the dessert by arranging a few pear cubes and the chocolate discs garnished with whipped WAINA Vanilla Ganache. Serve immediately.