Chocolate and pear savarin
This chocolate savarin has nothing to do with the classic savarin. Forget the rum, but keep the shape of a typical savarin. For this recipe the base is an indulgent chocolate sponge topped with a savarin shaped chocolate mousse. Vanilla-flavoured, caramelised pear cubes do the rest.
- Level:
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Medium
Dacquoise sponge cake "Belle-Hélène'
Ingredients: Dacquoise sponge cake "Belle-Hélène'
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250 gegg white
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80 gsugar
Preparation: Dacquoise sponge cake "Belle-Hélène'
Whisk together until stiff.
Ingredients: Dacquoise sponge cake "Belle-Hélène'
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200 gblanched almond powder
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40 gCP
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150 gicing sugar
Preparation: Dacquoise sponge cake "Belle-Hélène'
Delicately fold the powders in the whipped egg whites. Mix in the sugar in 2 times.
Ingredients: Dacquoise sponge cake "Belle-Hélène'
Preparation: Dacquoise sponge cake "Belle-Hélène'
Chop the Callets™ and fold in the previous mix. Spread out on a baking tray and bake for 15 to 20 minutes at 180°C
Dark chocolate mousse
Ingredients: Dark chocolate mousse
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500 gmilk
Preparation: Dark chocolate mousse
Beat together for 5 minutes. Fill savarin shaped moulds with the dark mousse and put away in the freezer.
Caramelised pears
Ingredients: Caramelised pears
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Q.S.diced sugared pears
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1 pod(s)vanilla
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Q.S.pear puree
Preparation: Caramelised pears
Caramelise and add the diced pears, the vanilla seeds and a dash of pear puree and cook for 2-3 minutes. Leave to cool.
Finishing and presentation
Ingredients: Finishing and presentation
Preparation: Finishing and presentation
Cut out circles from the dacquoise. Remove the chocolate mousse savarins from the moulds and arrange one on top of the dacquoise. Pour some ChocO’shine™ Dark on top and finish with a spoon of caramelised pears.
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