BELLE HELENE PEAR
WITH ST-RÉMY®

Make a syrup with water, saccharose and ascorbic acid. Cool
and add St-Rémy® brandy. At the last moment, slice the pears
with a mandolin (2 mm), place them in a bag with the syrup and
vacuum seal. Place in the refrigerator at 4°C.

Sift the flour, cocoa powder and baking powder. Mix the milk
and grape seed oil. In a mixer bowl, pour the egg yolks, salt
and froth with a whisk. In a second bowl, pour the egg whites,
saccharose and make a white meringue. Gently add the frothy
egg yolks to the white meringue. With a spatula, add the
powders. Soften the milk-oil mixture with a small amount of
frothy mass. Finish the mixture.
Pour over a Téflon sheet, placed on a baking sheet.
Spread with a bent pallet. Bake in a ventilated oven for 6 to
8 minutes. Check cooking.
Place the second Téflon sheet on top of the biscuit and turn it
over on the rack during cooling time.

In a mixer bowl, sand the butter into small cubes, the icing
sugar, the cocoa powder, the crushed Fleur de sel and the flour.
Once there is no more butter residue, add the eggs. Knead
until smooth. Set aside in a film in the refrigerator for 12 hours.
Spread to 3 mm and cut out as needed.
Cook at 150°C for 20 minutes.
Cover the product with Mycryo cocoa butter

Bring the cream and inverted sugar to 80°C. Pour over the
chocolate and mix. Let crystallize 24 hours at 17°C.

In a saucepan, bring the puree to 40/50°C. Add gradually
the saccharose-pectin mixture. Bring to a boil. Stir in the
previously hydrated gelatin, then the lemon juice. Refrigerate
at 4°C. Cream with a whisk before adding St-Rémy® brandy.
Use immediately

Melt the gelatin in water. Bring the cream, saccharose and
scraped vanilla pods to a boil. Pour over the mascarpone and
gelatin. Mix and strain. Set aside 12 h at 4°C. Whip and pipe.