Pear and Milk Chocolate Petits Fours

Name: Pear and Milk Chocolate Petits Fours
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 4 h 10 min
Yield: Serves 6–8
Ingredients: 1 stick (4 oz./120 g) butter, room temperature; Scant ½ teaspoon (2 g) salt; 3 tablespoons (½ oz./15 g) ground blanched* almonds; 1 egg; Cake flour, divided: ⅔ cup (2 oz./60 g) plus 2 cups (6 ⅓ oz./180 g); 3 ½ oz. (100 g) milk chocolate, 40 percent cocoa; 3 ½ oz. (100 g) milk chocolate, 40 percent cocoa; ½ vanilla bean; 2 egg yolks; 1 pear; Juice of ½ lemon; 9 ⅓ oz. (265 g) white chocolate, 35 percent cocoa; 9 ⅓ oz. (265 g) white chocolate, 35 percent cocoa; 2 sheets (4 g) gelatin; 2 sheets (4 g) gelatin; ¾ cup (175 ml) whipping cream; ¾ cup (175 ml) whipping cream; 3 tablespoons (40 ml) water; 1 ½ tablespoons (1 oz./30 g) glucose syrup; ¼ cup (1 ¾ oz./50 g) granulated sugar; ¼ cup (1 ¾ oz./50 g) granulated sugar; ¼ cup (1 ¾ oz./50 g) granulated sugar; ¼ cup (1 ¾ oz./50 g) granulated sugar; 1 tablespoon plus 2 teaspoons (25 ml) grape-seed oil

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
4 hr 30

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Almond shortcrust pastry

1 stick (4 oz./120 g) butter, room temperature
Scant

Dessert

Method

Prepare the almond shortcrust pastry. Preheat the oven to 300°F–325°F (150°C–160°C). Cut the dough into squares that are just slightly smaller than the size of the silicone molds. Place them on a lined baking sheet and