Name: CLOCK
Ingredients: – Shortbread; – Chocolate pear cream; – Pear sauce; – Chocolate mousse; – White chocolate glaze; (to 3 discs ø 14 cm); 250 g of flour T55; 100 g of icing sugar; 35 g of almond powder; 1 g of salt flower; 140 g of Candia Professional butter to puff pastry; 50 g of eggs; (to 3 circles ø 14 cm); 65 g of Les vergers Boiron pear puree (1); 100 g of Candia Professional butter roll; 26 g of gelatin mass (1/5); 120 g of Callebaut Gold chocolate 30%; 90 g of Barry Papua chocolate 36%; 180 g of Les vergers Boiron pear puree (2); 25 g The Botanist® gin 60% vol.; 300 g of Les vergers Boiron pear puree; 30 g of icing sugar; 75 g of apple juice; 25 g of The Botanist® gin 60% vol.; 4 g of carrageenan (or agar-agar); (to 3 Elipse moulds); 105 g of whole milk; 35 g of gelatin mass (1/5); 175 g of Callebaut Gold Chocolate 30%; 50 g of Barry Papua Chocolate 36%

Ingredients

– Shortbread
– Chocolate pear cream
– Pear sauce
– Chocolate mousse
– White chocolate glaze

Ingredients

(to 3 discs ø 14 cm)
250 g of flour T55
100 g of icing sugar
35 g of almond powder
1 g of salt flower
140 g of Candia Professional butter to puff pastry
50 g of eggs

Step

Mix all the powders with the butter in cubes until to obtain
a shortbread dough without pieces of butter. Incorporate the
eggs to mix the powders and leave to rest in the fridge. Roll
the dough to a thickness of 4 mm then cut a disk with a 14 cm
diameter. Bake to 160°C for around 18 minutes between two
Airmat Silikomart.

Ingredients

(to 3 circles ø 14 cm)
65 g of Les vergers Boiron pear puree (1)
100 g of Candia Professional butter roll
26 g of gelatin mass (1/5)
120 g of Callebaut Gold chocolate 30%
90 g of Barry Papua chocolate 36%
180 g of Les vergers Boiron pear puree (2)
25 g The Botanist® gin 60% vol.

Step

Heat the pear puree (1) with the butter and the gelatin before
pouring over the chocolates to make an emulsion. When all the
chocolate is well melted, add the pear puree (2) between 10
and 20°C and The Botanist® gin. Pour 200 g in a circle with
a diameter of 14 cm on top the cooked shortbread disc, then
freeze.

Ingredients

(to 3 circles ø 14 cm)
300 g of Les vergers Boiron pear puree
30 g of icing sugar
75 g of apple juice
25 g of The Botanist® gin 60% vol.
4 g of carrageenan (or agar-agar)

Step

Mix cold all the ingredients if you use the carrageenan. If you
use the agar-agar, bring all the ingredients to a boil, let it set
then break the gel with a blender. Pour about 130 g by insert on
top the frozen cream.

Ingredients

(to 3 Elipse moulds)
105 g of whole milk
35 g of gelatin mass (1/5)
175 g of Callebaut Gold Chocolate 30%
50 g of Barry Papua Chocolate 36%
4 g of salt flower
500 g of Candia Professional cream 35%

Step

Boil the milk with the gelatin, then pour onto the chocolates
and the salt. When all the chocolate is melted, to 30°C, add
gently the softly-whipped cream.

Ingredients

100 g of Candia Professional cream 35%
10 g of white food colouring
70 g of sugar
410 g of glucose syrup
180 g of gelatin mass (1/5)
225 g of Barry Satin white chocolate 29%
700 g of neutral mirror

Step

Heat cream and colouring, sugar and glucose, then add the gelatin
and pour on the chocolate. Add the neutral mirror at the end. Mix
always before each use and use to 35-40°C.

Ingredients

No ingredients.

Step

Pour the mousse in the Silikomart Eclipse silicone mould
and place frozen insert to complete filling the mould. Freeze,
unmould and glaze with the white chocolate frosting.
Decorate with molded dark chocolate elements into the silicone
moulds, on the theme of clock. Apply the metal powder using a
brush to give a realistic effect to chocolate elements.