 | Bavaroise Vanilla Pear & Chocolate Truffle1 slice Yield: 3 cakes 1 hour Jacques Poulain / Chef, Aalst Chocolate, Singapore |
| For Bavaroise Vanilla Pear: | |
| • | 1 oz. The Perfect Purée Pear Puree, thawed |
| • | 1 oz. sugar |
| • | 15 oz. egg yolks, beaten |
| • | 2 whole vanilla beans |
| • | 1 oz. gelatin |
| • | 1 quart cream |
| Method: | |
| 1. | Make a Creme Anglaise with Pear Puree, sugar, egg yolks, and vanilla beans. |
| 2. | Dip the gelatin in cold water until soft, then pour the gelatin into the pear anglaise. Cool down. |
| 3. | Whip the cream and mix with the pear anglaise. |
| 4. | Use the Bavaroise to fill a cake or a cup and serve with the truffle. |