Pear Shaped Dessert

Indulge in the art of culinary illusion with this pear-shaped dessert en trompe-l'œil, as stunning to behold as it is delicious. Drawing inspiration from master pâtissier Cédric Grolet, this creation is a true masterpiece designed to captivate the senses. Imagine a velvety pear jelly, enveloped in a sumptuous Bartlett pear mousse, all encased within a glossy chocolate shell. Each bite transports you to a realm of exquisite flavor and texture. Prepare to elevate your skills and impress your guests with this show-stopping creation.

Please note that the full access to this content needs a subscription: please sign up.

Poire en trompe l'oeil

This recipe is a protected and only available for paid members. To obtain the full step by step recipe and detailed ingredients list, please sign up.

Preview the recipe

Pear Jelly Inserts

In a separate bowl, combine sugar and agar-agar. Whisk the sugar-agar mixture vigorously into the hot juice. Bring to a boil, then remove from heat. Stir in fresh lemon juice. Let cool completely, then chill until set.
Peel and dice Bosc and Bartlett pears, keeping them separate. Toss Bartlett pear cubes with lemon juice. In a hot pan, sauté Bosc pears with a drizzle of olive oil and a pinch of sugar over high heat for 3-4 minutes. Transfer to a bowl. Combine sautéed Bosc pears with the reserved Bartlett pear cubes.

To Assemble

Blend the set pear jelly with crushed juniper berries until smooth. Fold the juniper jelly into the pear mixture. Fill mini half-sphere silicone molds with the mixture. Freeze until solid. Wearing gloves, remove the frozen hemispheres and pair them to form 30g (1 oz) spheres. Keep frozen until use.

Pear Mousse

Bloom gelatin sheets in a bowl of ice water until soft, about 5 minutes. Squeeze out excess water and set aside.
Melt Chocolate Mixture: Gently melt the cocoa butter until liquid (it can be heated directly). Pour it over the chopped white chocolate in a bowl, stirring until completely smooth and melted. Set aside.
Make Pear Puree: Puree the peeled, cored pears with lemon juice until smooth. Transfer the pear puree to a saucepan and bring just to a boil. Immediately remove from heat. Stir in the crushed juniper berries and the reserved white chocolate-cocoa butter mixture until fully incorporated.
Add the bloomed gelatin sheets and xanthan gum to the warm pear mixture. Use an immersion blender to blend until the gelatin is fully dissolved and the mixture begins to thicken slightly.
Add the cold heavy cream and mascarpone to the mixture. Blend again with the immersion blender until you achieve a perfectly smooth, homogenous, and slightly thickened emulsion. Pour the mixture into a shallow container, press plastic wrap directly onto the surface, and refrigerate for at least 12 hours, or overnight, to allow the flavors to develop and the base to set firmly. The next day, transfer the chilled pear mousse base to the bowl of a stand mixer. Whip on medium-high speed until it holds soft peaks. Use immediately to fill your molds.

Montage

Fill each apple-shaped mold cavity halfway with the pear mousse. Place a frozen pear-juniper jelly sphere in the center. Fill the cavity to the top with the remaining mousse, pressing gently to ensure no air gaps remain between the insert and the mold. Freeze for at least 12 hours, or until completely solid. Reserve any leftover mousse in the refrigerator.
To finish, unmold the frozen desserts and place them curved-side down (so the flat, filled side is facing up). Pipe a small "bump" of the reserved mousse onto the top center of each to create the pear stem base. Freeze again until the piped mousse is firm. Wearing gloves, gently sculpt the frozen dessert with your hands to refine the pear shape. Keep frozen until ready to plate.
(Optional final line): Use any remaining mousse to make a second batch.

Mirror Glaze

Soak the gelatin sheets in a bowl of ice water until pliable, about 5 minutes. Squeeze out excess water and set aside. In a saucepan, combine the water, sugar, and corn syrup. Cook over medium heat, stirring just until the sugar dissolves, then stop stirring. Bring the mixture to 218°F (103°C). Immediately remove the syrup from the heat. Whisk in the bloomed gelatin until fully dissolved. Then, whisk in the condensed milk and vanilla extract.
Pour the hot syrup mixture over the chopped white chocolate in a heatproof bowl. Let it sit undisturbed for 2-3 minutes to melt the chocolate. Using an immersion blender, blend the mixture from the center outward until perfectly smooth, glossy, and homogenous. Tip: Keep the blender head submerged to avoid incorporating air. Pass the glaze through a fine-mesh chinois or sieve into a clean container. Gently tap the container on the counter to release any trapped air bubbles. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 12 hours, or overnight, to allow the glaze to mature and thicken. Gently rewarm the glaze in a double boiler or microwave (using short bursts) to 90°F (34°C). Use immediately for a perfect mirror finish.
Unused glaze can be stored, covered, in the refrigerator for up to 1 week or frozen for several months. Thaw overnight in the refrigerator before rewarming and using.

Pear Stems

Process high-quality dark chocolate (at least 70% cocoa) in a food processor until it warms from friction and forms a thick, pliable paste. This is known as "chocolate plastique" or modeling chocolate. Roll small portions of the paste into short, tapered stems. Alternatively, chocolate marzipan can be used for a different flavor profile. Insert a stem into the piped "bump" on each frozen pear dessert to finish.

Chocolate Shell

Gently melt the cocoa butter to 45°C (113°F). Pour it over the finely chopped white chocolate in a bowl. Allow to sit for 1 minute, then stir until completely smooth. Add oil-based powdered food coloring to the mixture. Using an immersion blender, blend thoroughly until the color is fully incorporated and the mixture is perfectly emulsified and glossy. Maintain the mixture at precisely 45°C (113°F). To ensure a flawless finish, strain it through a fine-mesh sieve or chinois into a clean container to remove any unmixed pigment or impurities. Use at 45°C (113°F) for dipping.
Storage: After use, re-strain the leftover cocoa butter mixture and store it in an airtight container in the refrigerator for up to 1 year. To reuse, gently rewarm to 45°C (113°F) and re-strain before application.

Glazing

Insert a bamboo skewer into the base of each frozen pear dessert. Return them to a freezer tray lined with a silicone mat. Place a second clean baking tray (also lined) in the freezer to chill. Warm the chocolate shell (cocoa butter) glaze to 45°C (113°F). Briefly blend with an immersion blender to emulsify and keep warm. Warm the mirror glaze to 34°C (90°F).
Working with one dessert at a time (keep the rest frozen), first dip it into the warm chocolate shell glaze. Allow this base coat to set for a moment, then dip it into the mirror glaze. Carefully place the glazed dessert on the chilled, clean tray. Repeat with the remaining desserts.
For a realistic blush effect, lightly airbrush the pears with a few drops of diluted water-based red food coloring. Finally, remove the skewers and insert the pre-made chocolate stems into the holes. Freeze the finished desserts until ready to serve.

Storage

For optimal preservation, the unglazed pear desserts can be stored directly in their silicone molds. Wrap the filled molds tightly in plastic film and freeze for up to 2 months.
One day before serving, unmold and glaze the frozen desserts following the standard procedure. After glazing, to prevent cracking when transferring, gently slide a warm offset spatula under each frozen dessert to release it from the tray. Carefully place it on a small, round cardboard or serving plate.
Keep the finished, plated desserts frozen. For the best texture and appearance, serve within 48 hours of glazing.

Serving

Approximately four hours before serving, transfer the frozen desserts to the refrigerator to thaw gradually. Do not move or handle them during this process. For optimal texture and to prevent the glaze from cracking, consume within 12 hours of refrigerating. Enjoy!