Tanariva 33%, salted butter and orange caramel

preparation

Prepare a custard by heating the milk, cream, eggs and sugar to 84° C.

Melt the previously-rehydrated gelatine with water and pour over the partially-melted couverture.

Mix until smooth and glossy.

Allow to solidify overnight at +4° C.

preparation

Mix all the dry ingredients together.

In a stand mixer, crumb the soft butter with half of the dry ingredients using the paddle attachment. Add in the cold eggs a little at a time, waiting for them to be absorbed between each addition. Finish by adding in the remaining dry ingredients.

Spread out on two sheets of 2-mm acetate and blast chill at -18° C.

Cut out discs of shortcrust pastry measuring 3, 4 and 5 centimetres.

Bake on a micro-perforated mat at 155° C until taking on a nice colouring (approximately 15 minutes).

preparation

Make a blond caramel with the caster sugar then decoct with the cold butter cut into cubes.

Heat the cream with the vanilla then add in bit by bit before bringing back to the boil.

Allow to cool.

preparation

Mix all ingredients together in a saucepan and bring to the boil.

Using a dispenser, drip drops of the mixture into a container filled with well-chilled seed oil.

Take the orange ‘pearls’ and wash well under running water.

preparation

Heat half the fruit pulp together with the water, sugar, dextrose, glucose powder, inulin, locust bean gum flour and guar gum to 85° C.

Add the remaining cooled pear puree and homogenise.

Develop the mixture at +4° C for at least 6 hours.

Homogenise once more then blast chill in Pacojet pots or allow to set.