My Pear-fect Dad

Ingredients & Process

Ingredient	Baker's %
Egg White	410 (25.5%)
Sugar	220 (13.7%)
Egg yolk	205 (12.8%)
PALFFY 780LTU	200 (12.4%)
DARK CHOCOLATE	400 (24.9%)
CAKE FLOUR	72 (4.5%)
Walnut	100 (6.2%)
TOTAL	1607 (100%)

Ingredient	Baker's %
PROBEST 33	100 (9.3%)
Water	200 (18.5%)
Egg Yolk	100 (9.3%)
Sugar	40 (3.7%)
DARK CHOCOLATE	280 (25.9%)
Gelatine powder	10 (0.9%)
TOPPING ACE SR (Whipped)	350 (32.4%)
TOTAL	1080 (100%)

Ingredient	Baker's %
TOPPING ACE SR	250 (27.5%)
Glucose Syrup	50 (5.5%)
Cinnamon Stick	3 (0.3%)
Cinnamon Powder	10 (1.1%)
WHITE COMPOUND CHOCOLATE (Melted)	220 (24.2%)
TOPPING ACE SR (Whipped)	375 (41.3%)
TOTAL	625 (100%)

Ingredient	Baker's %
Cinnamon Stick	9 (0.5%)
Cinnamon Powder	5 (0.3%)
Bartlett pears	1400 (75.3%)
Lemon Zest	10 (0.5%)
Lemon Juice	20 (1.1%)
Water	200 (10.8%)
Pectin	15 (0.8%)
Sugar	200 (10.8%)
TOTAL	1859 (100%)

Ingredient	Baker's %
DARK CHOCOLATE	200 (66.7%)
Corn Oil	100 (33.3%)
TOTAL	300 (100.0%)

Ingredient	Baker's %
*Father theme fondant Decoration

Make Form & Baking

1
Melt DARK CHOCOLATE, PALFFY 780LTU and mix well.
2
In a mixer, whip Egg White and Sugar to make Meringue.
3
Add all ingredients into Meringue and mix well.
4
Pour dough into baking tray and smooth the surface.
5
Bake for 25min at 170°C.
6
Cut using 7 inches mold.
7
Cook PROBEST 33 and water, heat it to 80°C.
8
Whip Egg Yolk and Sugar. Add a bit of the warmed liquid and stir well. Then add it into hot liquid, mix well and remove from heat.
9
Pour the hot mixture into a bowl of DARK CHOCOLATE and Gelatine powder to melt. Mix well.
10
Fold in whipped cream (TOPPING ACE SR).
11
Boil TOPPING ACE SR, Glucose Syrup, Cinnamon Stick and Cinnamon Powder.
12
Pour melted WHITE COMPOUND CHOCOLATE into mixture and mix well.
13
Leave it to cool.
14
Pour cooled mixture into TOPPING ACE SR (Whipped) and mix well.
15
Heat diced Bartlett Pears, Cinnamon Stick, Cinnamon Powder, Lemon Zest, Lemon Juice and Water on pot. Bring to a soft boil.
16
Add in Pectin and Sugar to cook until melted. Stir to mix well.
17
Blend half of Pear Compote with blender, then add to the rest of unblended compote. Stir to mix well.
18
Pour 200g of the mixture into mold of 15cm. Put into freezer to set.
19
Melted DARK CHOCOLATE and mix well with Corn Oil.
20
Transfer mixture to spray gun and spray on the cake until fully covered.
21
Assemble:
22
Add 200g of Cinnamon Chocolate Cremuex on top of Pear Compote in the mold.
23
Put Chocolate Mousse in the oblate cake mold of 8 inches, place Cremuex+ Compote combo on top.
24
Apply a layer of mousse on top and finally place the Chocolate Sponge.
25
Lastly, add on Father theme fondant as decoration.

Made With Vivo Products

Block Margarine Vegetable

PALFFY 300LT

the most regular type of vegetable block margarines. Can be used for any kinds of cake and bread dough. It is salted type.

See More Variety of Products

Shortening

BAKE MASTER 3040E

High melting point for stable workability. Good whipping Function. Especially suitable for butter cream.

See More Variety of Products

Functioning Fat Spread for Choux Puff

PALFFY PUFF

Enables to make uniform choux pastries and eliminate waste caused by non-uniform ones. getting bigger volume than normal. Especially it is suitable for manufactures.

See More Variety of Products

Sheet Margarine Compound

CLASSICO LACTIS10

Low compound lactis type. Using natural fermented ingredients for delicacy lactic taste while enhancing the natural taste. This is available for croissant items instead of butter sheet.

See More Variety of Products