Use the sugar to make a dry caramel, then deglaze it with the cream, fleur de sel and hot glucose. Let the temperature fall to 165-180°F (75-80°C), then gradually pour the mixture onto the melted chocolate and use a spatula to create an emulsion.
Immediately mix using an electric mixer to make a perfect emulsion. At 105°F (40°C), add the liquid butter and mix in the electric mixer again.
Leave to stiffen in the refrigerator.
Heat the cream with the glucose and the rehydrated gelatin.
Use the sugar to make a caramel, then deglaze with the cream.
Gradually pour the results onto the pinenut paste.
Immediately mix using an electric mixer to make a perfect emulsion. Finish off by adding the neutral gel, which you have heated in advance with the water until
it starts to simmer. Mix in the electric mixer again.
Use at 85-105°F (30-40°C).
Cook the sugar and water at 240°F (115°C).
Add the pinenuts and fleur de sel to the sugar syrup.
Break the mixture up into pieces and leave to chill on a tray.
Mix together the melted chocolate, pinenut paste, feuilletine and fleur de sel.
Melt the ingredients together. Use the mixture at 105-115°F (40-45°C) so it sprays effectively.
Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching).
Heat to 180-185°F (82-84°C) until the mixture coats the back of a spoon. Strain and use immediately or quickly cool and use later.
If necessary, add rehydrated gelatin to the warm, strained crème anglaise. Slowly pour over the melted chocolate.
Immediately mix using an electric mixer to make a perfect emulsion. Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse. Once the mixture is smooth, check the temperature is at 100-105°F (38-40°C) and add the remaining frothy whipped cream.
Mix the smaller quantity of sugar with the pectin. Bring the pear pulp to a boilwith the remaining sugar.Add the pectin/sugar mixture and bring briefly to a boil once again. Pour into a container. When the temperature has fallen to 50°C (122°F), add the cubed fresh pear mixedwith the lemon juice.Set aside in the refrigerator.
Beat the egg, the smallest part of the sugar and the almond powder.
Sift the flour and cinnamon powder. Heat butter to 35°C. Store protein
with sugar. Mix all airy components. Fold the dry ingredients into the
above. Add butter, stencil and fry.
We start by baking the almond joconde. After baking we cut out rounds of 14 cm. The praline crunch is spread over it. Then prepare the pear compote, which is placed on top. This is followed by the caramel fleur mix and the pinenut & caramel frosting. Freeze this interior. Start preparing the mousse, pour it into the desired shape and place the interior in it. Freeze this and finish it with the chocolate spray mix after freezing.