Recipe53-My Pear-fect Dad

My Pear-fect Dad

Chocolate Sponge

g
Egg White410
Sugar220
Egg Yolk205
PALFFY 780LTU200
DARK CHOCOLATE400
CAKE FLOUR72
Walnut100

Process

  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℃.
  6. Cut using 7 inches mold.

Chocolate Mousse

g
PROBEST 33100
Water200
Egg Yolk100
Sugar40
DARK CHOCOLATE280
Gelatine Powder10
TOPPING ACE 500 (Whipped)350

Process

  1. Cook PROBEST 33 and water, heat it to 80℃.
  2. 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.
  3. Pour the hot mixture into a bowl of DARK CHOCOLATE and Gelatine powder to melt. Mix well.
  4. Fold in whipped cream (TOPPING ACE 500).

Cinnamon Chocolate Cremeux

g
TOPPING ACE 500250
Glucose Syrup50
Cinnamon Stick (1pc)3
Cinnamon Powder10
WHITE COMPOUND CHOCOLATE (Melted)220
TOPPING ACE 500 (Whipped)375

Process

  1. Boil TOPPING ACE 500, Glucose Syrup, Cinnamon Stick and Cinnamon Powder.
  2. Pour melted WHITE COMPOUND CHOCOLATE into mixture and mix well.
  3. Leave it to cool.
  4. Pour cooled mixture into TOPPING ACE 500 (Whipped) and mix well.

Pear Compote

g
Cinnamon Stick (3pcs)9
Cinnamon Powder5
Bartlett pears(7 nos)1400
Lemon Zest10
Lemon Juice20
Water200
Pectin15
Sugar200

Process

  1. Heat diced Barlett Pears, Cinnamon Stick, Cinnamon Powder, Lemon Zest, Lemon Juice and Water on pot. Bring to a soft boil.
  2. Add in Pectin and Sugar to cook until melted. Stir to mix well.
  3. Blend half of Pear Compote with blender, then add to the rest of unblended compote. Stir to mix well.
  4. Pour 200g of the mixture into mold of 15cm. Put into freezer to set.

Velvet Spray

g
DARK CHOCOLATE200
Corn Oil100

Process

  1. Melted DARK CHOCOLATE and mix well with Corn Oil.
  2. Transfer mixture to spray gun and spray on the cake until fully covered.

Decoration

Father theme fondant
Decoration

Assemble

  1. Add 200g of Cinnamon Chocolate Cremeux on top of Pear Compote in the mold.
  2. Put Chocolate Mousse in the oblate cake mold of 8 inches, place Cremeux + Compote combo on top.
  3. Apply a layer of mousse on top and finally place the Chocolate Sponge.
  4. Lastly, add on Father theme fondant as decoration.

Products Used for This Recipe

DARK CHOCOLATE

Couverture chocolate with 55% cocoa content. It is suitable for moulding, enrobing and ganache.

  • Packing: 1kg*10
  • Storage: 20- 24˚C
  • Shelf Life: 16 months
WHITE COMPOUND CHOCOLATE
WHITE COMPOUND CHOCOLATE

Easy-to-handle compound chocolate without the need for tempering.
Its milk and vanilla flavour goes with various confectionaries, breads and cakes.

  • Packing: 1kg*10(block)
  • Storage: 20-24℃
  • Shelf Life: 365days(12months)
PALFFY780LTU
PALFFY 780LTU

Compound margarine with rich buttery taste which melts in your mouth with high overrun.

  • Packing: 15kg
  • Storage: 3℃-7℃
  • Shelf Life: 240days
PROBEST 33

Cost-effective milk alternatives usable in a wide range of applications.

  • Packing: 1100g*12
  • Storage: Below 25℃
  • Shelf Life: 180days
TOPPING ACE 500

High-grade dairy compound whipping cream with natural creamy taste and good mouthfeel.

  • Packing: 1000g*12
  • Storage: 3℃ – 7℃
  • Shelf Life: 365days

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