Pear-Orange & Ginger Petit Gateaux

Spiced Pear-Ginger Sponge

3.80oz (108g) Eggs
9.70oz (276g) Sugar
4.00oz (113g) Oil
7.00oz (200g) Williams Pear Frozen Puree (LB 113710)
0.70oz (20g) Ginger Flavor Paste (DRE 45504 4)
0.35oz (10g) Pure Vanilla Extract - Madagascar (60000)
7.50oz (213g) All Purpose Flour
0.03oz (1g) Baking Powder
0.03oz (1g) Salt
0.03oz (1g) Cinnamon
0.01oz (.5g) Nutmeg
0.01oz (.5g) Ground Cloves

Orange Cremeaux

6.50oz (184g) Cream
3.50oz (99g) Milk
3.00oz (85g) Orange Juice
0.50oz (14g) Lemon Juice
0.50oz (14g) PastaFrutta Golden Orange (CES 62505)
1 ea Vanilla Bean - Madagascar (IFI 60010)
2.50oz (70g) Sugar
4.20oz (119g) Egg Yolks
0.25oz (7g) Gelatin Leaves - Silver (DGF 8252)

Dried Fruit Nougatine

4.50oz (125g) Butter
1.80oz (50g) Glucose Syrup (DGF 8311)
5.30oz (150g) 6X Sugar
0.09oz (2.50g) Pectin (DGF 8285)
5.30oz (150g) Almonds, Ground
1.10oz (30g) CiokkoFruit Pear Cubes (CES 64835)

Honey Nougat Mousse

4.00oz (113g) Egg Whites
1.00oz (28g) Sugar
1.00oz (28g) Glucose Syrup (DGF 8311)
4.00oz (113g) Honey
2.00oz (56g) Water
0.18oz (5g) Gelatin Leaves - Silver (DGF 8252)
0.10oz (3g) Pure Vanilla Extract - Madagascar (60000)
1.00oz (28g) Orange Liquor
0.50oz (14g) PastaFrutta Golden Orange (CES 62505)
16.00oz (454g) Heavy Cream
3.00oz (85g) Ground Nougatine

White Chocolate Glacage

5.29oz (150g) Milk
3.00oz (90g) Glucose Syrup (DGF 8311)
1.30oz (38g) Cream
0.03oz (1g) Vanilla Moroni Flavor Paste (DRE 22004 8)
17.00oz (488g) Nevado 34% White Couverture (LUK W207)
0.28oz (8g) Gelatin Leaves - Silver (DGF 8252)
1.30oz (38g) Water

Spiced Pear-Ginger Sponge

  1. Foam the eggs sugar and oil with the whisk attachment.
  2. Add the Williams Pear Puree, Ginger paste and Vanilla.
  3. Add the sifted dry ingredients and mix just until well combined.
  4. Spread onto a parchment line half sheet pan and bake at 350°F for 18-22 min or until done.

Orange Cremeaux

  1. Prepare a Crème A'nglaise to nappe consistency.
  2. Bloom the gelatin leaves and add to the hot custard mixture.
  3. Mold in small stone molds or other appropriate sized flexible inclusion molds.
  4. Freeze until solid.

Dried Fruit Nougatine

  1. Melt the butter and glucose together.
  2. Add the pectin, almonds and Ciokko Fruit Pear Cubes and mix until homogeneous.
  3. Spread between two silicone mats to desired thickness and remove top mat.
  4. Bake @ 350°F/176°C until golden brown.
  5. Cut into circles while still warm.

Note: May be rewarmed in the oven to extend cutting time.

Honey Nougat Mousse

  1. Prepare an Italian-style meringue by cooking the sugar, glucose, honey and water to 250°F/121°C.
  2. Add the bloomed and melted gelatin, orange liquor, vanilla and Pasta Frutta Paste to the meringue while still slightly warm.
  3. Whip the cream to soft peaks and fold into the meringue with the ground Nougatine.

Note: Use the leftover pieces of Dried Fruit Nougatine to grind for this recipe.

White Chocolate Glacage

  1. Bloom gelatin with 38g cold water.
  2. Heat milk, cream, glucose and vanilla paste.
  3. Add the bloomed gelatin/water mixture.
  4. Pour over the chocolate.
  5. Emulsify and strain.
  6. *Cool to 100-102°F to apply to frozen entremets.
  7. **Color and whitening agents may be added**

Assembly

  1. Prepare and freeze the Orange Cremeaux in small flexible stone or dome molds.
  2. Mix and bake the Spiced Pear-Ginger Sponge. When cool, cut into appropriate sized discs.
  3. Prepare the Dried Fruit Nougatine with the Ciokko Fruit Pear Cubes and bake as per the recipe. Cut into discs while still warm. Reserve the scraps and grind for the Honey Nougat Mousse.
  4. Prepare the Honey Nougat Mousse and fill flexible stone molds to halfway. Place the previously frozen Orange Cremeaux inside and top with the Spice Pear-Ginger Sponge disc. Freeze until solid in the blast chiller or overnight.
  5. Prepare the White Chocolate Glacage, color if desired and cool to 100-102°F. Glaze the unmolded centers frozen solid and without condensation.
  6. Place onto the pre-cut Nougatine discs and garnish with sliced pears, CiokkoFruit Pear Cubes and Luker Nevado White Chocolate décor.