A delicious pastrie made using our delicious fruit puree.
for approx. 20 tartelettes (8cm in diameter)
90 min.
Pears Jelly
Ingredients
| Ingredient | Amount |
|---|---|
|
Pear puree DIRA |
420g |
|
Leaf gelatine (platinum)
|
12g |
|
(n.B Vanilla) |
|
Preparation
Soak the gelatine in cold water for 10 minutes. Warm the pear puree slightly. Dissolve the gelatine in it and fill into round 4.5cm core moulds (approx. 20g). Freeze.
Pears Cream
Ingredients
| Ingredient | Amount |
|---|---|
|
Pear puree DIRA |
280g |
|
Egg yolk, pasteurised |
84g |
|
Leaf gelatine (platinum) |
8,5g |
|
Butter sweet cream |
90g |
|
Pears Brunoise (canned) |
140g |
Preparation
Soak gelatine in cold water for approx. 10 minutes. Drain the pear purée with the egg yolk to form a rose. Dissolve the gelatine in it. Mix in cold butter and fold in pear brunoise. Fill approx. 25-30g per tartelette onto almond base and smooth down.
Almond Sponge
for a 30×40 tray
Ingredients
| Ingredient | Amount |
|---|---|
|
Whole egg, fresh |
98g |
|
Almond semolina |
60g |
|
Icing sugar |
60g |
|
Egg white |
78g |
|
Sugar |
21g |
|
Wheat flour type 405 |
39g |
|
Butter, hot |
21g |
Preparation
Whip the whole egg, almond dust and icing sugar. Beat the sugar with the egg whites and salt to a beaten egg white (bird’s beak). Levelling both masses, fold in the remaining sifted ingredients. Fold in the butter last. Spread on trays with silpats and bake at 190°C for approx. 8-10 minutes until golden brown.
Cut out with a round cutter so that the base can be placed in the 8cm pre-baked tartelette.
Almond Ganache Montée
Ingredients
| Ingredient | Amount |
|---|---|
|
Cream |
45g |
|
Glucose 45 BE |
5g |
|
Invert sugar |
5g |
|
White chocolate, 35% Cocoa butter content |
61g |
|
Almond paste (roasted with skin) |
20g |
|
Cream, cold |
120g |
Preparation
Heat the cream, glucose, invert sugar and vanilla to 45°C. Dissolve the chocolate and equalise with the warm cream to 3x. Add cold cream and almond paste and mix well. Chill for at least 12 hours. Whip and spread on the tartelette. Frost the whole tartelette and spray with warm cold jelly.