Pear chestnut vanilla

Name: Pear chestnut vanilla
Ingredients: 200 g Milk; 140 g Eggs; 20 g Lemon peel; 240 g Egg yolks; 360 g Protein; 200 g All-purpose flour; 45 g glucose powder; 12 g Pectin NH; 50 g Water; 500 g chestnut vanilla puree; 40 g Cocoa butter; 170 g Granulated sugar; 140 g Butter; 48 g Water; 50 g Glucose; 8 g Gelatin; 500 g pear purée; 380 g white chocolate 35%; 500 g pear purée; 4 g Gelatin; 500 g whipping cream (35% fat); 50 g Lemon puree; 25 g Lemon juice; 400 g Pear (diced); 105 g Granulated sugar; 350 g white chocolate 35%; 24 g Water; 950 g whipping cream (35% fat); 50 g Lemon puree; 6 g Pectin NH

Recipe by Michel Willaume - Boiron.

Ingredients

200gMilk

140gEggs

20gLemon peel

240gEgg yolks

360gProtein

200gAll-purpose flour

170gGranulated sugar

140gButter

45gglucose powder

12gPectin NH

50gWater

500gchestnut vanilla puree

40gCocoa butter

50gLemon puree

48gWater

50gGlucose

8gGelatin

380gwhite chocolate 35%

500gpear purée

950gwhipping cream (35% fat)

500gpear purée

25gLemon juice

400gPear (diced)

105gGranulated sugar

6gPectin NH

4gGelatin

500gwhipping cream (35% fat)

350gwhite chocolate 35%

24gWater

50gLemon puree

350gchestnut vanilla puree

200gWater

225gGlucose

100gGranulated sugar

10gPectin NH

3gCitric acid

110gGelatin

340gpear purée

3gCitric acid

Preparation

Bring the milk together with the lemon zest and butter to a boil.
Meanwhile, mix the whole eggs with the egg yolks.
Remove the milk mixture from the heat and, while stirring, add the sifted flour.
Gradually add the egg mixture and stir until homogeneous.
At full speed, whip the egg whites with the sugar into a meringue and fold the meringue into the first mixture.
Spread the mixture over a silicone mat.
Bake for 8 to 9 minutes in a preheated oven at 170°C.
Remove from the oven and immediately cover the top with baking paper.
Place in the refrigerator for an hour or two before removing from the silicone mat.

Mix the glucose powder with the pectin.
Heat the lemon purée together with 150 grams of the chestnut vanilla purée to 50°C.
Gradually pour the glucose-pectin mix into the warm purée, stir well and let it boil for 2 minutes.
Let the purée cool to 40°C and add the rest of the chestnut vanilla purée and the soft butter.
Make the mixture smooth using an immersion blender.
Let the mixture set in the refrigerator.

Soak the gelatin in the water.
Heat the pear purée with the glucose to 85°C and add the melted gelatin.
Gradually pour the mixture over the melted white chocolate.
Mix the whole with a hand mixer.
Let the mixture set for 8 hours (or at least 4 hours) in the refrigerator.
Whip the mixture together with the cream into a pear whipped cream.

Heat the pear purée together with 30 grams of the granulated sugar to 50°C.
Mix the remaining sugar (75 grams) together with the pectin.
Whisk the sugar/pectin into the purée and let it boil for 2 minutes.
Add the pear cubes and the lemon juice.
Freeze the mixture in a cylinder mold.

Melt the white chocolate at 40°C to 45°C.
Bring the cream to a boil.
Soak the gelatin in the water.
Add the melted gelatin to the cream.
Gradually pour the cream over the melted chocolate.
Make the mixture smooth with an immersion blender.
Add the cold lemon purée and chestnut vanilla purée and let crystallize in the refrigerator for at least 8 hours.

Pour the water together with the glucose and sugar into a saucepan.
Heat the mixture to 50°C and add the sugar/pectin using a whisk.
Bring the mixture to a boil and add the citric acid.
If necessary, adjust the total weight by adding some water.

Soak the gelatin in water.
Heat ¼ of the pear purée and add the melted gelatin.
Pour the mixture into the neutral glaze base from the previous step.
Blend with an immersion blender until thin and glossy in texture.
Use the glaze for spraying between 30°C and 75°C.

Spread a thin layer of chestnut vanilla cream over the entire surface of the choux pastry. Reserve some of the cream for decoration.
Let it set in the freezer for a few minutes.
Then spread the whipped pear cream on top of the chestnut vanilla cream and let it set again in the freezer.
Remove the frozen pear compote from the cylinder mold and place it at the end of the choux pastry.
Roll the whole thing over completely to form a Yule log.
Let it set again in the freezer.
Pipe the remaining chestnut vanilla cream in the shape of spaghetti strands on top of the Yule log.
Then pipe the namelaka on top of the Yule log in various drop shapes.
Place acetate foil on top and press lightly with a transparent tray.
Place again in the freezer. Once it has set enough, remove the acetate foil.
Pipe the pear glaze all over.
Decorate with a chocolate vanilla bean, the pear compote, and gold leaf.