Ingredients | Chocolate Williams
10g pear jelly with whipped cream (see separate recipe)
10g biscuit without flour (see separate recipe)
45g chocolate nougatines mousse (see separate recipe)
Ingredients |Pear Jelly
170g frozen puree
6 egg yolks
515g confectionery cream 15,1% fat
Ingredients | Biscuit
320g egg white
Ingredients | Chocolate Nougatines Mousse
220ml confectionary cream 35,1% fat
440ml confectionary cream 35,1% fat
55g caramel hazel nuts
Method | Chocolate Williams
Cut bunchy heart out of biscuit and fulfill it with chocolate mousse. Put pear jelly disc on and then again, a layer of chocolate mousse. Finish dessert with a biscuit. Freeze. Before serving dredge with cocoa, decorate with glassage and chocolate.
Method | Pear Jelly
Cook English cream with yolks, sugar and pear puree at 85°С. Add soaked gelatin. When mixture is cold add calvados and whipped cream.
Method | Biscuit
Beat egg white with sugar till thick foam, add lightly beaten yolks and mix. Carefully add sieved cocoa. Put the mixture on the silicone baking sheet and bake for 15-18 minutes at 170°С.
Method | Chocolate Nougatines Mousse
Make ganache out of 220ml of cream and chocolate by heating up the cream and as soon as it starts to boil take it out of the heat. Add melted chocolate. Stir ganache till smooth and add melted gelatin. Whisk 440ml of cream and put into mixture when it’s cold. Make caramel hazel nuts by cooking sugar till caramel. Dip nuts into caramel and them place on a silicon paper too cool down. Chop very small and add to mousse.