Ingredients
220g all-purpose flour
7g baking powder
1 pinch salt
Walnut sable Breton:
160g butter, room temperature
170g sugar
4 egg yolks
1/2 teaspoon vanilla extract
50g walnuts, finely chopped
Dark chocolate mousse:
200g dark chocolate, chopped (70% cocoa content or more if you like it)
450ml heavy cream
30g powdered sugar
2 egg yolks
60g sugar
30ml water
1 pinch salt
1 teaspoon vanilla extract
2 tablespoons Amaretto (or dark rum if you prefer)
4g gelatin
20ml cold water
Chocolate mirror glaze:
450g sugar
150g cocoa powder
280ml water
300ml heavy cream
15g gelatin granules
70ml cold water
1 pinch salt
Chocolate soil:
35g dark chocolate, finely chopped
50g sugar
25ml water
Red wine poached pears:
6-8 small pears
750ml red wine (rose in my case)
150g sugar
1 star anise
1 cinnamon stick
2 cardamom pods
2 whole cloves
Preparation
