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Frozen puree with no added sugar

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Pear & Almond Swirl

- A recipe by Yann BRYS

Making the recipe

For 50 pieces

Ingrédients

TPT Raw almonds – 718g
Starch – 50g
Egg whites – 238g
Egg yolks – 157g
Melted butter – 274g
Egg whites – 238g
Caster sugar – 133g

Mix the TPT with the starch, add one weight of egg whites and egg yolks.
Beat the second weight of egg whites with the caster sugar, then fold into the previous mixture.
Add the melted butter, spread out in a 1200 g baking tray, and bake at 165°C for approximately 12 minutes.
Ingrédients

Liquid cream – 310g
Milk – 312g
Egg yolks – 110g
Powdered gelatin – 6g
Water – 36g
Blond chocolate – 220g
White chocolate – 167g
Roasted almond purée – 93g

Heat the cream and milk without boiling and add the egg yolks.
Cook at 82°C, add the hydrated gelatin, pour over the chocolate and almond purée.
Blend, cool to 30°C and pour 1150 g onto 1 sheet of biscuit. Freeze and cut into 4×4 cm squares.
Ingrédients

Les Vergers Boiron pear purée – 800g
Les Vergers Boiron quince purée – 60g
Vanilla pods – 3
Caster sugar – 36g
Pectin 325NH95 – 14g
Williamine pear brandy – 16g

Heat the purées together, add the sugar and pectin, bring to a boil, and cool to 4°C.
Blend and mold into Silikomart 4 cm mini stone molds, using 15 g per piece.
Ingrédients

Almond crumble (4 x 25%) – 310g
Chopped roasted almonds – 312g
Feuilletine – 110g
46% milk chocolate – 6g
Macadamia praline – 36g
Cocoa butter – 220g
Fleur de sel – 167g

Crush the crumble (if there are large pieces) and add the almonds, fleur de sel, and feuilletine.
Add the praline and melted chocolate with the cocoa butter at 40°C.
Spread 33 g per 7 cm disc and press down.
Set aside at -20°C.
Ingrédients

Liquid cream – 193g
Flower honey – 42g
Powdered gelatin – 6g
Water – 42g
Almond praline – 148g
Roasted almond purée – 110g
Liquid cream – 788g

Heat the 387 g of cream with the honey.
Add the hydrated gelatin and pour over the praline and almond purée.
Blend and cool to 26°C.
Fold in the whipped cream.
Fill the 7 cm palet mold with 25 g and add the insert.
Smooth and add the unmolded crisps.
Smooth and add the unmolded crispy pieces.
Ingrédients

Les Vergers Boiron pear purée – 250g
Invert sugar – 40g
Vanilla pod – 1
Tonka beans – 1/2 piece
White chocolate 34% – 170g
Liquid cream – 425g
Mascarpone – 375g
Williamine pear liqueur – 5g

Heat the purée with the trimoline, vanilla, and Tonka bean,
then add the alcohol.
Pour over the chocolate and blend.
Add the cream, blend, and stir in the mascarpone.
Set aside for 24 hours at 4°C.
Whisk lightly.

Finish

3 pear slices for decoration.

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.