- A recipe by Graham MAIRS
MAPLE CARAMEL
Ingrédients
42% Cream – 200g
Maple Syrup – 130g
Glucose DE60 – 50g
Cocoa Butter – 10g
Citric Acid – 1g
Unsalted Butter – 40g
Salt – 2g
Star Anis – 4u
Combine cream, maple, star anis and glucose, cook to 110°C.
Add cocoa butter, salt, acid and unsalted butter.
Allow to cool and set.
PEAR CREMIEUX
Ingrédients
Pear Puree Les vergers Boiron – 80g
Sugar – 30g
Vanilla – 5g
Mascarpone – 100g
35% Cream – 250g
Gelatin 200 Bloom – 5g
Heat puree and sugar, add gelatin and dissolve.
Add mascarpone and cream and blend to emulsify.
Set for 24 hours before re whipping.
PECAN BISCUIT
Ingrédients
T45 Flour – 225g
Pecan Flour – 30g
Icing Sugar – 92g
Butter – 148g
Sea Salt – 2g
Egg Yolks – 50g
Combine all ingredient together until smooth paste.
Roll to 3mm thickness, cut / size desired.
Bake at 150°C for 14-16 minutes.
PEAR QUINCE CONFIT
Ingrédients
Quince Puree Les vergers Boiron – 100g
Pears – 500g
Vanilla Bean – 1g
Orange Zest – 1g
Gelatin – 15g
Water – 75g
Butter – 40g
Sea Salt – 2g
Simmer pear, puree, orange, vanilla and salt.
Add gelatin, butter and set in rings. Freeze or chill for 24 hours.
Finish with a caramelised pecan and a drop of pipe
maple caramel.
Graham Mairs is an internationally renowned pastry and culinary chef, whose innovative approach and successful career span more than 30 years.
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