Hibis’Pear® sweetness

Creation of Dimitri Chapelle

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Practical information

1/ Vanilla cake

Ingredients

Caster sugar : 460 g
Whole eggs : 6
Baking powder : 7 g
Butter : 150 g
Cream : 200 g
Flour : 360 g
Vanilla : 3 gousses

Instructions

Mix the granulated sugar, eggs, and vanilla. Using a spatula, add the sifted flour and baking powder, followed by the cream and melted butter. Bake at 160 °C (320 °F) for 20 minutes.

2/ Hibis’Pear® syrup

Ingredients

Fruit'Puree Hibis'Pear : 250 g
Water : 250 g
Sugar : 255 g

Instructions

Bring all the ingredients to a boil and soak the vanilla cake using a brush.

3/ Reconstituted shortbread

Ingredients

Sugar : 100 g
Flour : 100 g
Butter : 100 g
Almond powder : 100 g
Cocoa butter : 50 g
Vanilla : 1 gousse

Instructions

Rub together the butter, flour, sugar, vanilla, and almond powder until a crumble forms. Bake for 15 minutes at 160°C (320 °F). Immediately after removing from the oven, mix the crumble and cocoa butter in a mixer. Spread a 2 mm layer of this reconstituted shortbread mixture over the cake.

4/ Hibis’Pear® compotee

Ingredients

Pear brunoise : 400 g
Fruit'Puree Hibis'Pear : 550 g
Sugar : 100 g
NH pectin : 24 g
Lemon juice : 1

Instructions

Mix the sugar and pectin. Bring the Hibis’Pear® to a boil and add the sugar-pectin mixture. Add the lemon juice. Set in the refrigerator. Blend until smooth. Set aside 50 g for decoration. Mix the remaining compote with the pear brunoise. Pour into silicone molds and freeze until set.

5/ Vanilla bavaroise

Ingredients

Milk : 250 g
Egg yolks : 40 g
Sugar : 60 g
Gelatin : 5 g
Vanilla : 2 gousses
Whipped cream : 250 g

Instructions

Heat the milk with the vanilla. Add the sugar and egg yolks. Cook to the nappe stage. Add the gelatin and set aside in the refrigerator until the temperature drops to approximately 35 °C (95 °F). Fold in the whipped cream and pour into silicone molds. Insert the Hibispear compote and seal with the cake layer, topped with the reconstituted shortbread.