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Pear Caramel12 molds or 384 chocolates Robyn Dochterman (IG: @stcroixchocolateco) / Owner, St. Croix Chocolate Co., Marine on St. Croix, MN; Photo by Jennifer Simonson |
| Prepare: | |
| Shell polycarbonate molds with tempered milk chocolate. Set aside. | |
| For the Pear Pâte de Fruit: | |
| • | 500 g. The Perfect Purée Pear Puree, thawed |
| • | 550 g. granulated white sugar |
| • | 12 g. yellow or apple pectin |
| • | 60 g. glucose or corn syrup |
| • | 7 g. citric acid solution (citric acid 1:1 with water, or 7 g. fresh squeezed lemon juice) |
| Method for the Pear Pâte de Fruit: | |
| 1. | Warm the Pear Puree in a pan to 120°F. |
| 2. | While Pear Puree warms, mix 1/3 of the sugar with all of the pectin and make sure there are no lumps. Add to warm puree. |
| 3. | Bring mixture to a boil, stirring slowly but constantly to keep from burning on bottom. |
| 4. | While keeping the boil going, add the rest of the sugar in small amounts. |
| 5. | Add the glucose/corn syrup to the mixture. |
| 6. | Heat to about 220°F. |
| 7. | Stir in acid solution or lemon juice. |
| 8. | Take off heat and pour onto Silpat. |
| 9. | When cool, mix in a food processor or Robot Coupe with 15-20 g. of pear liquor until a pipeable consistency is achieved. |
| 10. | Pipe into molds, filling just under halfway up the side of each cavity. |
| For the Salted Butter Caramel: | |
| • | 835 g. heavy cream |
| • | 365 g. glucose or corn syrup |
| • | 5 g. sea salt |
| • | 540 g. white, granulated sugar |
| • | 185 g. butter |
| • | 260 g. milk chocolate |
| Method for the Salted Butter Caramel: | |
| 1. | Heat the cream, glucose and salt in a saucepan to simmer. Take off heat and keep warm. |
| 2. | Heat a little of the sugar in another larger pan on medium low heat. When sugar begins to melt, add a little more sugar. Repeat until all the sugar is melted in the pan and is a golden or slightly red color. |
| 3. | Add the butter in chunks of about 40 g. Use a whisk with a long handle to stir. |
| 4. | When all of the butter is added to the sugar, pour warm cream mixture into sugar pan. Mixture may splatter. Keep face away from rising steam. |
| 5. | Stir everything together well and cook to about 216°F. Take off heat and pour in bowl. |
| 6. | Let cool at room temperature to 140°F, then add the milk chocolate and stir till smooth. Let cool to room temperature. Pipe on top of pear pâte de fruit, leaving a little space for the final layer of chocolate. |
| 7. | Finish with tempered milk chocolate, let set, and de-mold. |