Chocolate and pear savarin

This chocolate savarin has nothing to do with the classic savarin. Forget the rum, but keep the shape of a typical savarin. For this recipe the base is an indulgent chocolate sponge topped with a savarin shaped chocolate mousse. Vanilla-flavoured, caramelised pear cubes do the rest.
Level:
Medium

Dacquoise sponge cake "Belle-Hélène'

Ingredients: Dacquoise sponge cake "Belle-Hélène'

  • 250 g
    egg white
  • 80 g
    sugar

Preparation: Dacquoise sponge cake "Belle-Hélène'

Whisk together until stiff.

Ingredients: Dacquoise sponge cake "Belle-Hélène'

  • 200 g
    blanched almond powder
  • 40 g
    CP
  • 150 g
    icing sugar

Preparation: Dacquoise sponge cake "Belle-Hélène'

Delicately fold the powders in the whipped egg whites. Mix in the sugar in 2 times.

Ingredients: Dacquoise sponge cake "Belle-Hélène'

Preparation: Dacquoise sponge cake "Belle-Hélène'

Chop the Callets™ and fold in the previous mix. Spread out on a baking tray and bake for 15 to 20 minutes at 180°C

Caramelised pears

Ingredients: Caramelised pears

  • Q.S.
    diced sugared pears
  • 1 pod(s)
    Vanilla
  • Q.S.
    pear puree

Preparation: Caramelised pears

Caramelise and add the diced pears, the vanilla seeds and a dash of pear puree and cook for 2-3 minutes. Leave to cool.

Finishing and presentation

Ingredients: Finishing and presentation

  • Q.S.
    FWD-41CHOCSH

Preparation: Finishing and presentation

Cut out circles from the dacquoise. Remove the chocolate mousse savarins from the moulds and arrange one on top of the dacquoise. Pour some ChocO’shine™ Dark on top and finish with a spoon of caramelised pears.