Caramel Pear Chestnut
Caramel Pear Chestnut — an IRCA recipe in 5 components. Uses Irca Toffee D'Or Caramel Filling 15 kg.
- caramelising temperature (sponge)
- 185 °C
- cooling temperature (sponge)
- 35 °C
- melting temperature (milk chocolate)
- 45 °C
Ingredients
Caramel sponge
| Ingredient | Quantity |
|---|---|
| Sugar | 310 g |
| Liquid cream 35% fat | 380 g |
| Unsalted butter 82% fat | 80 g |
| Eggs | 240 g |
| Type 00 white flour | 240 g |
| Vigor Baking | 4.5 g |
| Salt | 2 g |
Caramel filling
| Ingredient | Quantity |
|---|---|
| Irca Toffee D'Or Caramel Filling 15 kg | 60 g |
Pear filling
| Ingredient | Quantity |
|---|---|
| Fruttidor Pera | 600 g |
| Water | 150 g |
| Lilly Neutro | 150 g |
Chestnut and milk chocolate cream
| Ingredient | Quantity |
|---|---|
| Liquid cream 35% fat, boiling | 250 g |
| Lilly Neutro | 12 g |
| Water | 12 g |
| MINUETTO LATTE SANTO DOMINGO 38%, melted at 45°C | 180 g |
| Fruit purée (chestnuts) | 200 g |
Final composition
| Ingredient | Quantity |
|---|---|
| Mirror Toffee |
Method
- Caramel sponge
Prepare the caramel by bringing the sugar to 185 °C.
- Caramel sponge
Meanwhile, add the butter to the cream and bring to the boil.
- Caramel sponge
Pour the hot mixture directly onto the caramel.
- Caramel sponge
Cool it to 35 °C, add the eggs and salt and whisk lightly.
- Caramel sponge
Add the sifted flour with the VIGOR BAKING and mix with a silicone spatula.
- Caramel sponge
Cool it down and remove from the mould. Cut circles of the diameter of the silicone mould.
- Caramel filling
Pipe the TOFFEE D'OR onto the caramel sponge and freeze.
- Pear filling
Dissolve LILLY NEUTRO in the water.
- Pear filling
Mix with FRUTTIDOR PERA and pour into the silicone mould for inserts.
- Pear filling
Place in a blast chiller until completely hardened.
- Pear filling
Remove from the silicone mould.
- Chestnut and milk chocolate cream
Mix the cream, water and LILLY.
- Chestnut and milk chocolate cream
Pour over the chocolate and emulsify with an immersion blender.
- Chestnut and milk chocolate cream
Add to the chestnut purée and emulsify.
- Chestnut and milk chocolate cream
Pour into silicone moulds and freeze.
- Final composition
Unmould the mousse and glaze it with MIRROR.
- Final composition
Place the sprayed chestnut and milk chocolate cream on the surface.
- Final composition
Decorate with DOBLA CHOCOLATE VANILLA POD and CHESTNUT.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.