Back

Bavaroise Vanilla Pear & Chocolate Truffle

1 slice Yield: 3 cakes

1 hour

Chef Jacques Poulain, Kinkeads, Washington DC, USA

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.