PEAR CHESTNUT VANILLA

Pastry recipe

Sublime marriage between the sweetness of chestnut and the fruitiness of the pear 

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PEAR CHESTNUT VANILLA
Michel WILLAUME

Michel WILLAUME

Pastry Chef, Pastry World Champion 2001, Think Pastry
Michel Willaume, originally from Nantes, has the soul of an explorer, both of the physical world and of the spirit. Today, at the head of Think Pastry, his consulting firm, he offers his philosophy, k...
  1. Pâte à choux sponge with lemon zest

    Ingredients

    • Milk - 200g
    • Lemon (zest) - 20g
    • Butter - 140g
    • Flour T55 - 200g
    • Egg yolk - 240g
    • Egg - 140g
    • Egg white - 360g
    • crystal sugar - 170g

    Bring to a boil the milk and lemon zest with the butter, meantime mix and blend together the whole eggs with the egg yolks. Remove from the heat and add rapidly the sifted flour mixing well. Then add progressively the egg mixture until homogenous texture. Whisk full speed the egg whites with the sugar until smooth peak and fold the meringue into the first mixture.

    Spread onto a silicon mat sheet 35cm X 56cm and 0,5mm high. Bake in convection oven at 170ºC around 8 /9 minutes. Remove from the oven and cover directly the top of the baked sponge with parchment paper before turning out. Place in the refrigerator for 2 hours before removing the silpat.

  2. Chestnut vanilla cream

    Ingredients

    • Frozen fruit purée, sugar added : Chestnut & vanilla - 500g
    • Frozen fruit purée 100% : Lemon - 50g
    • Water - 50g
    • Glucose powder DE 40 - 50g
    • Pectin 325 NH 95 - 12g
    • Cocoa butter - 40g

    Mix the powder glucose with the pectin. Heat up at 50ºC the lemon puree with 150g of chestnut puree. Pour gradually the mix sugar/pectin into the warm liquid stirring well and bring to a boil for 2 minutes. Cool down to 40ºC the chestnut mixture, add the remaining chestnut puree and the soften butter creating a good emulsion using the hand blender. Let set up the texture in the refrigerator.

    In this step

  3. Pear “Chantilly"

    Ingredients

    • Frozen fruit purée, sugar added : Pear - 500g
    • Glucose - 50g
    • Gelatine 200 bloom (powder) - 8g
    • Water - 48g
    • White chocolate 35% - 380g
    • Heavy cream 35% fat - 950g

    Hydrate the gelatin with the water. Heat up the puree with the glucose at 85ºC and add the melted gelatin. Pour progressively onto the melted white chocolate. Create the emulsion by passing through the hand blender. Reserve to the refrigerator minimum of 4 hours, better 8 hours. Whip until consistency and use directly.

    In this step

  4. Pear compote

    Ingredients

    • Frozen fruit purée, sugar added : Pear - 340g
    • crystal sugar - 30g
    • Pectin NH - 6g
    • crystal sugar - 75g
    • Pear - 400g
    • Lemon (juice) - 25g

    In a saucepan, bring the puree with the sugar at 50ºC and then, add in the mixture sugar/pectin mixing well with a whisk. Bring to a boil for 2 minutes. Add in the pear cubes and the lemon juice. Mold into the plastic tube, freeze completely and unmold.

    In this step

  5. Chestnut Namelaka

    Ingredients

    • Frozen fruit purée, sugar added : Chestnut & vanilla - 350g
    • Frozen fruit purée 100% : Lemon - 50g
    • Cream 35% fat - 500g
    • Gelatin - 4g
    • Water - 24g
    • White chocolate 35% - 350g

    Melt the chocolate until 40/45ºC. Bring to a boil the cream. Add the hydrated and melted gelatin mixing well and pour gradually the hot mixture into the melted chocolate to obtain a perfect emulsion using the hand blender. Add the cold puree and let crystallize minimum 8 hours in the refrigerator.

    In this step

  6. Neutral glaze base

    Ingredients

    • Water - 200g
    • Glucose - 225g
    • crystal sugar - 100g
    • Pectin NH - 10g
    • Citric acid solution - 3g

    In a saucepan, pour the water with the glucose and sugar. Heat up at 50ºC and add the mixture sugar/pectin mixing well with a whisk. Bring to a boil and add the citric acid solution. Rectify the total weight by adding some water.

  7. Pear glaze

    Ingredients

    • Frozen fruit purée, sugar added : Pear - 340g
    • Gelatin 200 bloom - 110g
    • Citric acid solution - 3g

    Melt the gelatin mass, heat up ¼ of the puree and add the gelatin into it. Pour into the hot neutral glaze base (75ºC). Mix with the hand blender until thin and shiny texture. Use between 30/35ºC or 75ºC for spraying.

    In this step

  8. Assembling

    Spread a thin layer of the chestnut cream all over the surface of the sponge. Keep some for decoration.

    Let set up few minutes in the freezer. Spread the whipped pear Chantilly on top of the chestnut cream and firm the texture in the refrigerator.

    Place the frozen pear compote tube on the extremity of the sponge and roll all over to form the yule log. Freeze.

    Pipe the remaining chestnut cream forming like “spaghettis” all over the top surface of the yule log. Then, pipe the Namelaka on top of the yule log forming different sizes tear drops, place an acetate sheet on top and press lightly with a transparent tray. Place to the shock freezer and when hard enough remove the acetate.

    Prepare the spray and spray the pear glaze all over.

    Decorate with Chocolate vanilla bean, pear compote and gold leaves.

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