Ingredients
Cinnamon Daquoise
700 g / 24.7 oz Almond Flour
700 g / 24.7 oz Icing sugar
900 g / 32 oz Egg whites
300 g / 10.5 oz Caster sugar
60 g / 2.12 oz Ground Cinnamon
Soft Toffee with Salt
75 cl / Single cream
750 g / 26.5 oz Caster sugar
750 g / 26.5 oz Glucose
150 g / 5.3 oz Butter, salted
20 g / .71 oz Salt
Pears in Caramelized Honey
20 ea Comice pears, peeled, halved
3 kg Honey
800 g / 28.2 oz Butter
Long pepper
Sesame Bavaroise
400 g / 14 oz Sesame Seeds-White
2 liters Milk
550 g / 19.4 oz Egg yolks
320 g / 11 oz Caster sugar
90 g / 3.2 oz Sheet Gelatin
3.2 liters Foamy whipped cream
Sesame Nougatine
500 g / 17.6 oz Caster sugar
550 g / 19.4 oz Sesame Seeds-White
300 g / 10.5 oz Honey
Preparation
Cinnamon Dacquoise
Sieve the Almond Flour and icing sugar. Whisk egg whites, caster sugar and cinnamon until stiff. Gently blend both mixtures and spread to a thickness of 1.5 cm. Cook at 356°F/180°C for 20 minutes.
Soft Toffee with Salt
Prepare a dark caramel with caster sugar. Cool by blending in Glucose. Cook once more to 239°F/115°C. Pour into a frame, leave to cool and cut.
Pears in Caramelized Honey
Boil honey and butter together. Add the pears. When cooked, strain and sprinkle with fresh pepper from the pepper mill.
Sesame Bavaroise
Grill the Sesame Seeds, set aside until cold then grind to a paste. Mix egg yolks and caster sugar, add milk and the sesame paste and cook very slowly until the mixture adheres to the spoon. Add Sheet Gelatin soaked in water, then put through conical strainer. When temperature reaches 77-86°F/25-30°C, gently add foamy whipped cream.
Sesame Nougatine
Cook caster sugar and honey at 325°F/163°C. Add Sesame Seeds-White. Spread and cut into strips.
Setting
Line the moulds with the Bavaroise. Cut the caramel and one of the two sheets of Dacquoise into strips the same width as the nougatine. Put on top of one another and place in the moulds. Add another layer of Bavaroise and then the quartered pears, finishing with the second strip of Dacquoise.
Decoration
Decorate as desired.
Specialty Ingredients
#90350 Almond Flour
#90434 GLUCOSE
#90070 Sheet Gelatin
