Mini Pear Cakes

Making the recipe

For 16 cakes, with the SILIKOMART “GLOBE 26” & “STONE 85” moulds

Frozen puree without added sugar Pear

Frozen puree without added sugar Lemon

SHORTBREAD

Ingrédients

Butter – 150g
Icing sugar – 120g
Whole eggs – 60g
T45 flour – 300g
Salt – 1.5g

Soften the butter.
Add the icing sugar and eggs.
Finish by adding the flour and fine salt.
Place the dough in the fridge for 1 hour.
Roll out the dough to 2.5mm thickness.
Leave to rest in the fridge and then cut.
Bake in the oven at 180°C between two perforated silicone sheets until golden.
Set aside.
ALMOND SPONGE

Ingrédients

Icing sugar – 92.5g
Ground almonds – 92.5g
Whole eggs – 185g
T45 flour – 35g
Baking powder – 2g
Melted butter – 55g

In the mixing bowl, using the whisk, beat the whole eggs with the icing sugar and the ground almonds.
Add the sieved flour and baking powder.
Finish by adding the melted butter.
Spread onto a baking tray and bake at 170°C until golden.
Set aside.
PEAR CREAM

Ingrédients

Les vergers Boiron Pear puree – 500g
Water – 150g
Les vergers Boiron Lemon puree – 15g
Caster sugar – 185g
Pectin NH – 11g
Cornflour – 33g
Butter – 90g

Mix the dry ingredients together.
Heat the purees with the water.
Sprinkle in the dry ingredients and boil for 2 minutes.
Remove from the heat, cool to 50°C and add the butter.
Mix with a hand blender.
Fill the “GLOBE 26” moulds.
Set aside for the assembly.
PEAR FOAM

Ingrédients

Pear cream – 500g
Double cream 35% – 400g
Gelatin mass – 24g

Smooth the cream with a whisk.
Add the melted gelatin.
Gently blend in the whipped cream.
Set aside for the assembly.

Assembly

Fill each “GLOBE 26” mould with white peach cream and freeze. Once frozen, remove each insert from the mould.
Cut 16 almond sponges using a cutter.
Pipe the foam to half the height of each Silikomart “STONE 85” mould.
Place an insert on top and smooth.
Add a sponge biscuit to finish and freeze.
Remove from the mould then, using the stencil, spray each cupcake with a 1:1 mixture of white chocolate and cocoa butter, with fat-soluble red colouring.
Freeze.
Glaze with a neutral glaze.
Place crumble all around the glaze.
Place on top of the shortbread.

Thibault MARCHAND

Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.

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