Ingredients
CHOCOLATE PASTRY:
175g unsalted butter, softened
100g icing (powdered) sugar, sifted
Pinch of salt
1/2 an egg, or large egg yolk (30g)
Drop of vanilla extract
225g plain flour
25g cocoa powder
SALTED CARAMEL MOUSSE:
112g caster (superfine) sugar
55g cream
10g glucose
6g honey
drop vanilla
67g egg yolk
7.5g gelatin sheet (3.75 sheets gold strength)
337g semi whipped cream
1 - 2 tsp sea salt, to taste
SALTED CARAMEL:
120g heavy cream
150g caster (superfine) sugar
10g unsalted butter, softened
2 tsp sea salt, to taste
1/4 cup pecans, toasted and finely chopped
POACHED PEAR:
1 L water
500g caster (superfine) sugar
1/2 a vanilla pod, seeds scraped out
2 cinnamon sticks
1 star anise
1 orange
1 pear
PRALINE PASTE:
1/4 cup caster (superfine) sugar
1/4 cup hazelnuts, blanched and toasted
1/8 tsp veg oil
PRALINE CRUNCH:
60g milk chocolate
60g dark chocolate
2 tbsp praline paste
ΒΌ tsp salt
1 cup feuilletine
CHOCOLATE GLAZE:
180g heavy cream
180g dark chocolate, finely chopped
3/4 tbsp glucose (corn) syrup
Preparation
