Ingredients:
- Bottom dough
- 40 g eggyolk
- 80 g Sugar
- 140 g Wheat flour
- 8 g Baking Soda
- 105 g Butter
- 1 g Salt
- Milk cream
- 375 g Milk chocolate
- 190 g Cream
- 90 g Butter
- Pear Cream
- 200 g pear purée
- 40 g Sugar
- 20 g lemon (freshly squeezed juice)
- 15 g cornstarch
- Italian meringue
- 75 g egg white
- 165 g Sugar
- 150 g Water
Directions:
Bottom: Mix together all the ingredients into a dough and set it to cool for 1 hour. Preheat oven to 160 °.
Take out any shapes, such as round rings, and put a piece of dough at the bottom of each form. Bake in the oven for about 8-10 minutes.
Milk chocolate cream: Finely chop the chocolate and place it in a bowl. Boil the cream, pour it over the chocolate and stir in the butter.
Pear Cream: Boil the pear puree with sugar, lemon juice and cornstarch to a nice, thick cream.
Italian meringue: Beat the egg whites with 15g of sugar. Boil 150 grams of sugar with an equal amount of water to a temperature of 120-125 °; begin whisking when it has a temperature of 110-115 °. Pour the boiling syrup into the whipped whites, let the mixer go on low level when you pour the syrup. Whisk rapidly for a minute and then let the mixer go in low level until the meringue has cooled.
Assembly: When the bottom cooled, fill with milk chocolate cream. Put in the freezer and let it set. When serving, put some pear cream on each piece. Put a couple of meringue drops to the pieces, and burnt by the torch.