PERA ROCHER

RICOTTA BAVARESE

Make an English cream using milk, egg yolks and sugar. Add hydrated gelatine and pour it on the ricotta. Once the mixture is 25°C add the cream.

PEAR TAR TAR

Melt the butter down in a pot, add pears and roast them to eliminate water. Add pear pulp and lemon juice. Add sugar that has been mixed with pectin and cook it a little.

YUMMY MILK CHOCOLATE GLAZE

Melt the the cocoa butter down, add chocolate, oil and the hazelnuts grains. Use it on a frozen and not temperate product.

HAZELNUT AND COCOA STREUSEL

Combine cold butter and the other ingredients in sequence in a mixer. Knead it to get a grainy and irregular dough. Put it in the fridge for an hour and then cook in the oven at 150°C.

STRAWBERRY GELATINE, YUZU PERFUMED

Melt a part of purée with sugar, dextrose and gelatine, add to the remaining purée with lime peel an use it.