Ingredients
Sponge Biscuit
- 200 grams (7.05 ounces) butter
- 200 grams (7.05 ounces) flour
- 3 grams (0.10 ounces) baking powder
- 200 grams (7.05 ounces) sugar
- 4 large eggs
Dorblu Ganache
- 60 grams (2.10 ounces) blue cheese (Dorblu)
- 60 grams (2.10 ounces) cream (33%)
- 60 grams (2.10 ounces) white chocolate
Pear & Wine Compote
- 1 pear
- 20 grams (0.70 ounces) sugar
- 150 grams (5.30 ounces) white wine
- 10 grams (0.35 ounces) gelatin
- 15 grams (0.55 ounces) walnuts
Mascarpone Crème
- 300 grams (10.60 ounces) mascarpone cheese
- 40 grams (1.40 ounces) powdered sugar
- 60 grams (2.10 ounces) cream (33%)
Butter-Based Meringue Custard
- 3 large egg whites
- 120 grams (4.25 ounces) sugar
- 170 grams (6.00 ounces) butter (at room temperature)
Equipment
- Mixing Bowls
You'll need a few different sizes. Use one for dry ingredients, one for wet ingredients, and a heat-resistant bowl for the meringue custard.
- Whisk
An essential tool for combining ingredients smoothly. A good whisk can make all the difference in achieving the perfect texture.
- Electric Mixer
This helps in whipping the ingredients to the right consistency, vital for the custard and mascarpone crème.
- Ring Molds
These are needed to bake the biscuits and to shape the compote. Ensure they are well-greased or lined with parchment paper/cling film for easy removal.
- Immersion Blender
A must for emulsifying the Dorblu ganache, giving it that silky smooth finish.
- Spatula
Great for folding and mixing, ensuring you scrape every bit of that delicious mixture from the bowl.
Instructions
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Step 5
Servings
🎉 Impress your guests by serving this spectacular pastry with a glass of chilled dessert wine. The wine enhances the flavors of the pear & wine compote, bringing out its subtle notes 💫.
If you're planning a cozy afternoon tea, place these pretty pastries on a tiered cake stand for a touch of elegance 🍰☕. Pair them with classic Earl Grey or a fragrant herbal tea for a sublime experience 🌸.
Want to add a gourmet touch? Garnish your pastries with a sprinkle of edible gold flakes or a fresh mint leaf 🌿✨. The visual appeal will lure your diners in, even before they have their first bite!
Variations
🌱 Looking for a gluten-free option? Swap the regular flour with a cup-for-cup gluten-free flour blend. Ensure your baking powder is also gluten-free to avoid any surprises 👨🍳.
💚 For a vegan version, replace the butter with a plant-based butter alternative and the eggs with flax eggs (1 egg = 1 tablespoon ground flaxseed + 3 tablespoons water). Use coconut cream in place of dairy cream, and select vegan blue cheese and white chocolate 🌿🍫.
Faq
- Why didn't my biscuit rise properly?
This could be due to old or inactive baking powder. Ensure your baking powder is fresh and properly stored.
- How do I know when my meringue is ready?
Your meringue should be glossy and form stiff peaks. When you lift the mixer, the peaks should stand straight without drooping.
- What's the best way to melt the white chocolate?
Use a double boiler method: place the white chocolate in a heat-resistant bowl over simmering water. Stir continuously to avoid burning.
- Can I substitute mascarpone with cream cheese?
Yes, but note that cream cheese is tangier and less sweet than mascarpone, which may alter the final taste slightly.
- How can I prevent my meringue from being grainy?
Ensure all sugar is completely dissolved before whipping the egg whites. Whipping over a water bath helps in dissolving the sugar more effectively.
- Any tips for painting the meringue custard?
Use gel food colors for more vibrant hues. Fold in the color gently to avoid deflating the mixture.