Pear, Matcha & Citrus

- A recipe by Julien PERRINET

Making the recipe

For 2 pieces

Frozen puree without added sugar Pink grapefruit 100% fruit

Frozen puree without added sugar PGI Corsican Clementine 100% fruit

Frozen puree without added sugar Pear 100% fruit

Frozen puree without added sugar Lemon 100% fruit

Frozen puree without added sugar Kalamansi 100% fruit

Ingrédients

Powdered sugar – 172g
Hazelnut powder – 82g

Flour – 80g
Salt – 2,25g
Baking powder – 2g
Egg whites – 200g
Trimoline – 20g

Browned butter (beurre noisette) – 111g

Prepare browned butter, then strain it and let it cool.
In a mixing bowl, combine all the dry ingredients with the raw egg white and trimoline.

Add the butter.
Pour the mixture into a pan or mold (to be confi rmed).
Bake at 170 °C for 18–20 minutes.
Let cool, cut to the desired size, and add to the assembly.
Ingrédients

Feuilletine – 140g
46% Milk chocolate – 100g
Cocoa butter – 20g
Hazelnut paste – 5g
Hazelnut praline – 20g

Melt the milk chocolate, cocoa butter, praline, and hazelnut paste to 40 °C.
Add the feuilletine to the mixture.
Spread over the fi nancier biscuit.
Ingrédients

Pear puree – 400g
Lemon puree – 7g
Fresh pears (cut into cubes) – 100g
NH pectin – 12g
Sugar – 60g
Vanilla bean – 1/2
Gelatin mass – 20g

Bring the puree to a boil, then infuse with sage and vanilla, and blend.
Add the sugar + pectin mixture, then bring to a boil again.
Add the fresh pear cubes and the lemon puree.
Pour into insert molds and store in the freezer.
Ingrédients

Kalamansi puree – 75g
Pinkgrapefruit puree – 125g
PGI Clementine puree – 50g
NH pectin – 11g
Brown sugar – 75g

Mix the sugar with the pectin, then pour the mixture over the boiling purees.
Cook until 63 ° Brix.
Store in the refrigerator, then blend well before use.
Ingrédients

35% Heavy cream – 500g
Vanilla paste – 3g
Green tea powder – 10g
White chocolate – 75g
Gelatin mass – 6g
Glucose – 13g

Heat half of the cream.
Pour it over the partially melted chocolate and mix well, then add the liquid gelatin mixture.
Add the remaining cream and mix carefully again.
Ingrédients

Butter – 182g
Powdered sugar – 64g
Vanilla bean – 1
Egg yolks – 32g
Flour – 214g
Parmesan powder – 22g
Fine salt – 2,4g
Matcha powder – 16g

Soften the butter, then add the powders, followed by the butter (if adding a second portion), and gradually incorporate the eggs.
Finish with the flour and cheese powder.
Roll out the dough, freeze, then cut to size.
Bake at 165 °C (329 °F) between two black Silpat mats for 8–10 minutes.

ASSEMBLY

Spread the crunch layer over the financier and add the jam.
Pipe the cream into sticks on the surface, then add the pear jam and the jelly.
Decorate with pear pieces and almonds (quantity not specified).
Place the entire assembly on the matcha parmesan shortbread to finish.

Julien PERRINET

Julien Perrinet, Executive Pastry Chef at the Grand Hyatt in Taipei and Brand Ambassador for Les Vergers Boiron, brings together passion and expertise to create truly unique taste experiences around the world.

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