Hello to all! How are you? Soon the holidays? For me it’s in a week and I can say that I’m in a hurry because I haven’t really had time since I came back to France last October!
Today new recipe and new dubious pun, here’s the “Mapple William’s and you?” Mapple for the maple syrup, William’s for the pear, a combination that works really well, between the warm and creamy side of the maple mousse and the pear compote in three textures (jelly coulis, compote and fresh pears in brunoise). The shape of the cake plays a big part in the result but you can use another mould (I increased the quantity of gelatin mass to keep the particular shape and I made a coating to keep it).
The recipe for my gelatin mass is always the same, 1g gelatin powder 200 bloom, 6g cold water.
For about 15 individual cakes
Maple syrup cake :
100g marzipan 65
120g eggs
45g maple sugar
40g brown sugar
80g T55 flour
2.5g baking powder
85g melted butter
45g maple syrup
Pass the marzipan and the almonds through a food processor.
Add the sugars and beat with a mixer.
Add the sifted flour and baking powder and mix.
Finish by adding the melted butter and maple syrup.
Mold and bake at 170°C for about 10 minutes.
Compote of pear :
300g pear puree
48g sugar
6g pectin NH
42g gelatin mass
3g white vinegar
100g stewed pears
100g pear brunoise
Mix sugar and pectin, add to liquid pear puree.
Bring to a boil. Add the gelatine and then the vinegar. Add the stewed pears and the fresh pears.
Pour into a mould and freeze.
Maple syrup bavaroise :
270g whole milk
130g UHT cream
18g milk powder
180g maple syrup
40g yellow
90g gelatin mass
400g whipped cream
Boil the milk, cream and milk powder.
Blanch the yolks with the maple syrup.
Cook the cream. Add the swollen gelatin.
Cool directly to 4°C.
Smooth the bavaroise and add the whipped cream.
Use directly.
Yellow gun apparatus :
450g ivory cover
450g cocoa butter
Qs. yellow liposoluble dye
Melt the ivory couverture and cocoa butter at 45°C, add the colouring and mix. Filter and use directly.
Red gun apparatus :
150g ivory cover
150g cocoa butter
Qs. fat-soluble red dye
Melt the ivory couverture and cocoa butter at 45°C, add the colouring and mix. Filter and use directly.
Editing:
Cut out maple syrup cookie disks.
For the dessert, make an upside down assembly, poach the mousse in the “Pera” mould of silikomart, line the edges, then place the pear compote insert.
Poach a little of the mousse, then place the maple syrup cookie disk on top, smooth and freeze.
Turn out the frozen cakes, coat with the light yellow spray, then spray with the yellow spray, followed by the red and, if desired, the brown.
Glue a plastic chocolate stem to the top of each dessert.
The recipe in PDF :
