Ingredients
Choux pastry
milk
125g
4.23fl oz
water
125g
4.23fl oz
salt
5g
0.18oz
0.34tbsp
sugar
5g
0.18oz
0.34tbsp
eggs
250g
8.75oz
1cup
16.75tbsp
flour
150g
5.25oz
0.60cup
10tbsp
butter
115g
4.03oz
0.46cup
7.71tbsp
Pear jam
pear puree
200g
7oz
0.80cup
13.40tbsp
pectin NH
3g
0.11oz
0.20tbsp
sugar
35g
1.23oz
2.35tbsp
citric acid
1g
0.04oz
0.07tbsp
Custard
milk
600g
20.28fl oz
corn starch
55g
1.93oz
3.69tbsp
sugar
70g
2.45oz
0.28cup
4.69tbsp
egg
50g
1.75oz
3.35tbsp
egg yolk
46g
1.61oz
3tbsp
vanilla paste
5g
0.18oz
0.34tbsp
dark chocolate
160g
5.60oz
0.64cup
10.72tbsp
82.5% butter
80g
2.80oz
0.32cup
5.36tbsp
gelatin
5g
0.18oz
0.34tbsp
water for gelatin
30g
1.01fl oz
Method
Choux pastry
- Preheat the oven to 356F | 180C.
- Whip the egg with a blender.
- Combine water, milk, salt, sugar, and butter in a saucepan. Bring to a boil, remove from heat, pour in all the flour, stir quickly and actively. Return to heat, boil until lightly glistening (30 sec-1 min).
- Place the dough in the mixer bowl and slightly mix on low speed with spatula attachment. In batches, pour in egg mixture and combine until homogenous.
- Pipe out 20 cm | 7.8 inches circles on parchment paper or a silicone baking mat. Place in the oven, reduce temperature to 338F | 170C. Bake for 50-60 minutes until browned.
Pear jam
- Defrost the puree. Pre-mix the pectin and sugar.
- Place the pear puree in a saucepan, add the sugar and pectin in a thin stream, mix well. Heat until boiling.
- Sprinkle in the citric acid, stir. Leave to cool.
Custard
- Soak the gelatin - it should absorb the water completely. Have all the tools, cups, whisks, spatulas at hand not to be distracted in the process!
- Mix the egg, yolks, sugar, and starch in a bowl. Heat the milk to room temperature in a thick-bottomed saucepan. Pour some of the milk into the cup with the yolks, stir, combine everything in a saucepan. Stir actively with a whisk. Starch begins to work after 140F | 60C, so as soon as it heats up, the mass will be getting thicker. Do not miss this point, and stir very well. As soon as the mixture starts bubbling, remove it from the stove, but keep stirring, as the heat is coming from the bottom of the saucepan. Add the gelatin mixture.
- You should have two cups prepared, one with vanilla paste, and the other with chocolate. Divide the cream equally among these cups.
- Combine the first part of the cream and vanilla, set it aside. We need it to cool to 104F | 40C before adding the butter. Mix the second part with chocolate until completely combined and glossy. Cover both bowls with foil.
- Once the vanilla cream has reached 40°, you can mix in the butter. And proceed to assemble!
Assembly
- Line the ring with acetate wrap. Place it on a board, which you will then put away in the fridge.
- Place the first layer of choux dough on the bottom of the ring.
- Then spread the jam evenly.
- Start laying out the custard cream: some of the dark, some of the light, some of the dark, and, again, some of the light. Then make a few movements with a spatula to mix slightly, but keep the pattern.
- Lay out the remaining dough, uneven edges up. Lightly press down.
- Leave in the fridge for 8-12 hours. Sprinkle the cake with powdered sugar and enjoy!
