Pear & Almond Swirl

- A recipe by Yann BRYS

Making the recipe

Makes 50 pieces

Frozen puree without added sugar Quince

Frozen puree without added sugar Pear

Ingrédients

Equal parts icing sugar and raw almond powder – 718g
Starch – 50g
Egg whites – 238g
Egg yolks – 157g
Melted butter – 274g
Egg whites – 238g
Caster sugar – 133g

Mix the icing sugar/almond powder mixture with the starch, add 1
lot of egg whites and the yolks.
Whisk the 2nd lot of egg whites with the caster sugar and fold into the previous mixture.
Add the melted butter, roll out to 1200 g thick and bake at 165°C for approx. 12 mins.
Ingrédients

Single cream – 310g
Milk – 312g
Egg yolks – 110g
Gelatin powder – 6g
Water – 36g
Blond chocolate – 220g
White chocolate – 167g
Roasted almond puree – 93g

Heat the cream and milk without boiling and add the egg yolks.
Cook at 82°C, add the soaked gelatin and pour over the chocolates and the almond puree.
Mix, cool to 30°C and pour over a sheet of sponge to a thickness of 1150 g.
Freeze and cut into 4×4 cm squares.
Ingrédients

Pear puree Les vergers Boiron – 800g
Quince puree Les vergers Boiron – 60g
Vanilla – 3 pods
Caster sugar – 64g
Pectin 325NH95 – 14g
Williamine pear liquor – 16g

Heat the purees together, add the sugar and pectin, bring to the boil and cool to 4°C.
Mix and mold into “4 cm mini stone Silikomart molds” at 15 g per
piece.
Ingrédients

Almond crumble (4 x 25%) – 310g
Chopped toasted almonds – 312g
Feuilletine – 110g
46% milk chocolate – 6g
Macadamia praline – 36g
Cacao butter – 220g
Sea salt – 167g

Crush any large pieces of the crumble and add the almonds, sea
salt and feuilletine.
Add the praline and the chocolate melted with cocoa butter at 40°C.
Spread to 33 g thick per 7 cm pallet and press down.
Set aside at -20°C.
Ingrédients

Single cream – 193g
Multiflower honey – 42g
Gelatin powder – 6g
Water – 42g
Almond praline – 148g
Roasted almond puree – 110g
Single cream – 788g

Heat 387 g of the cream with the honey.
Add the soaked gelatin and pour over the praline and almond
puree.
Mix and cool to 26°C.
Fold in the whipped cream.
Fill a 7 cm pallet mold with 25 g of the mixture and add the filling.
Smooth, remove the crisps from the molds and add.
Ingrédients

Pear puree Les vergers Boiron – 250g
Inverted sugar – 40g
Vanilla – 1 pod
Tonka bean – 1/2 pc
White chocolate – 170g
Single cream – 425g
Mascarpone – 375g
Williamine liqueur – 5g

Heat the puree with the inverted sugar, vanilla and Tonka bean, and
add the liqueur.
Pour over the couverture and mix.
Add the cream, mix and stir in the mascarpone.
Set aside for 24 hours at 4°C.
Whisk lightly.

Finishing touch

3 pear slices.

Yann BRYS

Yann Brys is a celebrated French pastry chef acclaimed for his mastery and creativity in the world of high-end patisserie.
Backed by a prolific and diverse career, Yann Brys has made a name for himself with his artistic and innovative creations, establishing him as a major figure in the field.