Pear & Almond Swirl

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.

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.

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.

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.

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.

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.

Heat the ingredients together and spray with the pear compote.