Opalys Whipped Ganache, Pear and Vanilla

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In fine pastry making, achieving a harmonious balance between flavours and sugars is fundamental to elevate a creation to excellence. In our recipe “Opalys Whipped Ganache, Pear and Vanilla”, each element has been meticulously selected to contribute to this symphony of balanced flavours. Opalys whipped ganache, with its creamy smoothness and delicate white chocolate flavour, fuses with the subtle sweetness of pear and the aromatic depth of vanilla, creating a sublime taste experience.

In the search for quality ingredients to enhance our creation, we have opted for Norohy’s Vanilla Paste, whose pure and aromatic intensity enhances every note of vanilla in our dessert. In addition, the Pecan Pralines, made with Sosa’s exquisite Pecan Nut, provide a crunchy texture and a toasted flavour that perfectly complements the smoothness of the ganache and the freshness of the pear gel.

To maintain the balance between sweetness and flavour, we have used Adamance Pear Pure in the production of the pear gel, ensuring a pure and authentic result, without the need to add excessive amounts of sugar. In addition, by selecting suitable texturisers, we can enhance the flavours without increasing the amount of sugar, allowing each ingredient to shine with its own essence.

In this advanced recipe, each component is precisely integrated to create a gastronomic experience that delights the senses and highlights the importance of maintaining a perfect balance between flavours and sugars.

Opalys whipped ganache, pear and vanilla

Opalys Whipped Ganache, Pear and Vanilla

n our recipe "Opalys Whipped Ganache, Pear and Vanilla", each element has been meticulously selected to contribute to this symphony of balanced flavours. Opalys whipped ganache, with its creamy smoothness and delicate white chocolate flavour, fuses with the subtle sweetness of pear and the aromatic depth of vanilla, creating a sublime taste experience.

Ingredients
  

Opalys whipped ganache, pear and vanilla

  • 60 g Vanilla bicuit
  • 35 g Pear gel
  • 40 g Pecan pralin
  • 30 g Pear Fruit&Sauce
  • 10 g Pecan nut cantonese
  • 30 g Opalys whipped ganache

Vanilla bicuit

  • 240 g Water
  • 15 g Vanilla paste
  • 30 g Albuwhip Sosa Ingredients
  • 40 g Trehalose Sosa Ingredients
  • 160 g Sugar
  • 150 g Egg yolk
  • 10 g Baking powder
  • 150 g Flour
  • 40 g Corn starch

Pear gel

  • 400 g Pear puree Adamance
  • 50 g Simple syrup
  • 25 g Gelcrem Cold Sosa Ingredients

Pecan pralin

  • 650 g Pecan nut cantonese Sosa Ingredients
  • 10 g Salt
  • 15 g Vanilla paste Norohy

Opalys whipped ganache

  • 1650 g 35% Cream Elle&Vire
  • 650 g White chocolate Opalys Valrhona
  • 7 g Salt flower
  • 1 g Vainilla pod Norohy

Instructions
 

Vanilla bicuit

  • Mix the water with the Albuwhip and vanilla paste and blend. Whip the mixture on speed 3.
    240 g Water, 30 g Albuwhip, 15 g Vanilla paste
  • Mix in the sugars and add them three times like a French meringue.
    40 g Trehalose, 160 g Sugar
  • Gradually pour the egg yolk into the meringue and mix well.
    150 g Egg yolk
  • Separately mix the rest of the solids and add to the meringue with encircling movements until fully integrated.
    10 g Baking powder, 150 g Flour, 40 g Corn starch
  • Spread on a baking sheet and bake at 155ºC for 8 minutes.

Pear gel

  • Blend all the ingredients in a blender for 3 minutes. Set aside in the fridge for 30 minutes.
    400 g Pear puree, 50 g Simple syrup, 25 g Gelcrem Cold
  • After this time, blend again for 1 minute to avoid any lumps and thus obtain a very fine and shiny texture.
  • Put in a piping bag and set aside.

Pecan pralin

  • Mix all the ingredients and blend until get a granulated pralin.
    650 g Pecan nut cantonese, 10 g Salt, 15 g Vanilla paste

Opalys whipped ganache

  • Boil the cream with the salt and vanilla and pour it over the chocolate.
    1650 g 35% Cream, 7 g Salt flower, 1 g Vainilla pod, 650 g White chocolate
  • Mix for one minute and store in a cool place overnight.
  • Whisk in a food processor.

Final assembly: Opalys whipped ganache, pear and vanilla

  • Arrange the sponge cake on the base of the plate and top with the whipped ganache, Fuite&Sauce pear and pecan praline in random order.
    60 g Vanilla bicuit, 30 g Pear Fruit&Sauce, 30 g Opalys whipped ganache, 40 g Pecan pralin
  • Finish with the pear gel and a few pieces of Cantonese pecan.
    35 g Pear gel, 10 g Pecan nut cantonese
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