For 6-8 servings
Ø 18 cm
To be prepared the previous day
- Short pastry
- 225 g gingerbread
- 190 g Namelaka* caramel
- 2 Escalivada Conférence pears**
To be prepared the same day
- 87 g light Florentin
* A Japanese term for a very melting cream, without egg.
** From the Catalan verb “escalivar”, meaning “to cook in embers”. The technique has given its name to one of the most famous Catalan recipes, the “escalivada”, based on roasted vegetables.
- 155 g butter at room temperature
- 1 pinch of salt
- 115 g icing sugar
- 40 g almond powder
- 1 egg
- 80 g low protein flour T45
- 225 g low protein flour T45
Mix all ingredients thoroughly with the 80g of flour and add the remaining 225g of flour to obtain a homogenous dough. Do not overwork the dough.
Put away for a minimum of 2 hours in the refrigerator.
Lower the dough to a very fine layer, prick it and put in a preheated oven at 160°C until it takes a very light colour.
Put away until the next day at room temperature.
- 70 g water
- 30 g sugar
- 1 g yellow lemon zest
- 1 g green lemon zest
- 1 g orange zest
- 2 g four spices mix
- 2 g green aniseed
- 75 g honey
- 75 g low protein flour T45
- 1 g baking powder
- 5 g bicarbonate
- 1 pinch of salt
- 45 g butter
Mix the water, the sugar, the citrus fruits zest, the spices and the green aniseed in a saucepan. Bring to a boil and pour the honey before sieving.
Progressively add the powders (flour, baking powder, bicarbonate and salt) which you will have previously sieved together, and add the liquid butter before mixing without raising.
Leave to rest for one night in the refrigerator.
- 22 g sugar
- 40 g milk
- 1 pinch of salt
- 2 g glucose syrup
- 1 g powder gelatine
- 5 g water (to dilute the gelatine)
- 80 g Ivoire white couverture chocolate.
- 80 g cold cream 35 % fat
Bake the dry sugar to obtain a deep brown caramel.
Add the milk, the salt and the glucose. Mix thoroughly before taking away from the heat.
Away from the heat, add the gelatine, which you will have previously dipped into water, and pour some of the heated (45-50°C) couverture chocolate at the centre, creating an elastic core (shape small circles with a spatula).
To finish, pour some of the cold liquid cream and leave to rest for 24 hours in the fridge.
- 2 very hard Conférence pears
Roll each pear carefully in aluminium foil.
Bake them for 10 minutes on a grill, directly on the flame, i.e. on the burner of your cooker or on a barbecue. Turn them around and bake for another 10 minutes before leaving to cool.
Put away in the refrigerator until the next day.
- 17 g egg whites
- 20 g icing sugar
- 55 g slivered almonds
- 3 g candied orange zest or the zest of one tenth of an orange.
Preheat the oven at 140°C for 30 minutes.
Mix all ingredients by hand on a baking plate covered with baking paper and put in the oven immediately.
Mix regularly to obtain a homogenous colour.
Take out of the oven when the Florentins have a deep golden colour.
The day before
Make the short pastry and prebake it in a round mould.
Make the gingerbread dough and put away for one night in the refrigerator.
Make the Namelaka caramel and put away for one night in the refrigerator.
Burn the pears and put away for one night in the refrigerator.
The same day
Lay the gingerbread dough on the prebaked short pastry and bake them together at 165-170°C for approximately 25 minutes.
Leave to rest for 10 minutes before unmoulding. Leave to cool.
Take the pears out of their aluminium foil and take away the burnt crust by hand. Cut them into 6 portions lengthwise and take away the core.
Pour the Namelaka with a pastry bag on top of the short pastry covered with the gingerbread once they have cooled down completely.
Lay the cleaned pears on top and sprinkle with the almond Florentins.