Coexistence

Created by

  • Hisashi OnobayashiJapanese finalist at the World Chocolate Masters 2015, works at Club Harie in Tokyo
level 3

Recipe components

Used products

Chocolate Sablé

PreparationIngredients
Preparation

Mix together all ingredients.
Roll dough until 3 mm thick and store in refrigerator.
When cool, crumble, add to mould and bake.

Ingredients
  • 225g
    fermented butter
  • 2g
    salt
  • 25g
    sugar
  • 59g
    trehalose
  • 41g
    whole egg(s)
  • 2g
    concentrated vanilla extract
  • 296g
    T45 flour
  • 59g
    almond powder
  • 4g
    baking powder
  • 19g
    Plein Arôme

Poire Pomme Sauté

PreparationIngredients
Preparation

Mix together pear cubes, apple cubes, Williams pears, Toque Blanche pear nectar, cinnamon, tonka beans and vanilla, and heat in microwave.
Mix together with honey in saucepan, and add sugar, trehalose and pectin.
Add butter and emulsify.
Add yuzu puree and calvados.
Pour into mould.

Ingredients
  • 200g
    pear cubes
  • 200g
    diced apples
  • 34g
    pear Williams (large)
  • 10g
    pear nectar Toque Blanche
  • 2
    cinnamon stick
  • 1
    Tonka beans
  • 1bean(s)
    Tahitian vanilla
  • 20g
    unsalted butter
  • 64g
    sugar
  • 64g
    trehalose
  • 5g
    NH pectin
  • 38g
    yuzu puree
  • 16g
    honey
  • 20g
    Calvados

Caramel Ganache

PreparationIngredients
Preparation

Make caramel with sugar and glucose.
Deglaze with heated cream and emulsify.
Add butter, pour onto chocolate and emulsify.

Ingredients
  • 75g
    sugar
  • 130g
    35% cream
  • 7g
    glucose
  • 46g
    Papouasie
  • 46g
    Grand Caraque
  • 31g
    salted butter

Chocolate Chiboust

PreparationIngredients
Preparation

Make pastry cream with milk, cream, egg yolks and cake flour.
Hydrate gelatine powder in 49 g of water and add.
Add chocolate.
Make Italian meringue with egg whites, sugar, 22 g of water and stabiliser.
Mix gently and pour into mould.

Ingredients
  • 120g
    milk
  • 120g
    35% cream
  • 80g
    sweetened egg yolks
  • 11g
    T45 flour
  • 200g
    egg white
  • 67g
    sugar
  • 22g
    water
  • 2g
    stabiliser C-300
  • 7g
    sugar
  • 9g
    powdered gelatin
  • 49g
    water
  • 33g
    Papouasie
  • 100g
    Ocoa™

Chocolate decoration

PreparationIngredients
Preparation

Pre-crystallise chocolate and pour into mould.
Spray colouring.

Ingredients
  • Extra-Bitter Guayaquil
  • Q.S.
    green colourant powder

Caramel

PreparationIngredients
Preparation

Heat together.

Ingredients
  • sugar
  • icing sugar

Assembly

Pipe caramel ganache onto chocolate sablé.
Place moulded poire pomme sauté and chocolate chiboust on top.
Caramelise surface of chocolate chiboust.
Pipe caramel ganache on top and place chocolate decoration.