Caramel Delight

Poached Pears
Ingredient Baker’s % Amount
Pears - 2 each
Sugar 60% 300g
Water 100% 500g
Cinnamon Sticks - ½ stick
Coffee extract (optional) - To taste
Totals: 160% 800g
KEY POINTS:
1. Peel and cut the pears in half, core the pears.
2. Combine the water, cinnamon stick and sugar in a large saucepan. Arrange the pears in the liquid in
a single layer.
3. Place the pears on the stove top over a medium-high flame. Bring to just below a boil, then
immediately reduce the heat and allow the liquid to simmer gently. Cover with a round of
parchment paper(cartouche) if necessary to keep the pears submerged.
4. Continue poaching the pears until tender. Check frequently by inserting a paring knife. Remove the saucepan
from the stove and allow the pears to cool in the liquid. If pears are overcooked, remove from syrup and allow to
cool separately. Combine again for storage.

Coffee Lady Fingers

Ingredient Baker’s % Amount
Part 1
Egg yolks 53% 160g
Sugar 40% 120g
Salt 1% 3g
Coffee Extract 2% 7g
Part 2
Egg Whites 80% 240g
Sugar 40% 120g
Cream of tartar -- pinch
Pastry flour 100% 300g
Totals: 316% 950g
KEY POINTS:
1. Place egg yolks, first amount of sugar, salt and coffee extract into first machine mixing bowl. Use wire whip at
high speed to beat ingredients until pale and aerated: the ribbon stage.
2. Place egg whites into second machine mixing bowl. Make a French meringue: Use wire whip at high speed to
beat egg whites to a froth. Add ‘part 2’ sugar and cream of tartar gradually while machine is operating at high
speed. Beat meringue to a medium-stiff peak. Be careful not to overwhip or egg whites will be dry and difficult
to incorporate. This will result in a low volume sponge which will lack shape.
3. Fold egg white foam and egg yolk foam together. Select a large rubber spatula to gently incorporate the flour
(folding).
4. Using a plain medium tip, pipe the Lady finger batter into three disks measuring 5” in diameter.
5. With the remaining batter, make strips of ladyfingers that will line the sides of the cake. Pipe batter into
lady fingers 2 or 4 inches long (as per instructor), piped close together so they join at the sides and form a strip the
entire length of the sheet pan.
6. Dust tops of fingers immediately with icing sugar and remove the excess sugar by lifting the paper and shaking.
Alternatively, you can also dust lightly with some cocoa powder for aesthetic appeal.
7. Bake the fingers immediately at 400°F/205°C for about 8 to 10 minutes or until golden brown. Do not over-bake
the cookies.
 Caramel Bavarian Cream-yield 3 6” rings (1/2 filled)
Ingredient Baker’s % Amount
Sugar (for caramel) 37% 104g
Milk 49% 136g
Cream 35% 49% 136g
Vanilla 2% 5g
Egg yolks 21% 60g (3)
Gelatin sheets 3% 8g (4)
Cream 35% 100% 280g
Totals: 261% 729g

KEY POINTS:

1. Make a dry caramel with the sugar. Caramelize to a dark golden brown (approx. 195°C). Remove sauce pan
from the heat.
2. Immediately ‘deglaze’ with the warm milk and cream by adding gradually. Be extremely careful because the
mixture will bubble up and spatter. Move the whisk up and down to keep it from overflowing. Mix until the
caramel is all dissolved.
3. Whisk the egg yolks to the ribbon stage. Temper the yolk mixture with the caramel mixture.
4. Pour the caramel/yolk mixture into the saucepan and cook to 83°C while stirring constantly with a rubber spatula.
5. Remove from heat and add bloomed gelatin. Strain through a fine mesh strainer and chill in an ice bath. Stir
regularly to encourage an even consistency. Chill until around 30°C.
6. Whip cream to soft peak. Add about 1/3 to the above and mix well. Fold in remaining cream gently and
immediately portion into your prepared cake rings. Fill the cake rings ½ way. Roughly 200g each.

Pear Mousse-yield 3 6” rings (1/2 filled)

Ingredient Baker’s % Amount
Pear Mousse
Pear Purée 100% 160g
Gelatin sheets 4% 6g (3)
Cream 35% 100% 160g
Italian Meringue 75% 120g
Totals: 279% 446g
Italian Meringue
Egg whites 50% 100g
Sugar 100% 200g
Water 50% 100g
Totals: 200% 400g

KEY POINTS:

1. Bloom gelatin in cold water, set aside.

2. Heat pear purée to 45°C, add gelatin and stir to dissolve.
3. Whip cream to medium peeks and fold into meringue.
4. Once the purée/gelatin base is cooled to 32°C, temper slightly with meringue/cream mix.
5. Fold both remaining mixes together gently until homogenous.
6. Immediately fill the cake ring evenly to top with the use of a mini offset palate knife.

**Note: If using powdered gelatin (pork or beef), calculate 2g powdered gelatin per leaf of gelatin or the same weight. Bloom powder
in 5x its weight in cold water. Cut into cubes and follow through with the same method as with bloomed leaf gelatin. When you come
across a recipe that calls for ‘gelatin mass’, this is what they are referring to.
 Caramel Sauce-Optional for garnishing
Ingredient Baker’s % Amount
Sugar 37% 100g
Cream 35% 100% 275g
Butter 9% 25g
Salt 2% 5g
Totals: 148% 405g

KEY POINTS:
1. Make a dry caramel with the sugar. Caramelize to a dark golden brown (approx. 185°C). Remove sauce pan
from the heat. Deglaze with butter, mix well. Add warm cream and salt. Mix well but with caution.

Assembly of the Caramel Delight

KEY POINTS:

1. Poach pears as directed, allow to cool. Drain and cut into 2cm x 2cm cubes.

2. Make Lady fingers as directed.

3. Prepare metal cake rings - 3 x 6”.

A. Line cake rings with clear acetate strips and place cakes on baking tray with parchment paper.

• Lining with acetate strips ensures that the metal cake rings slip off the cake before serving. The acetate also helps
preserve the smooth finish of the outside of the cake and prevents any exposed layers of the cake and fillings from
drying out.

B. If lady fingers are piped to 4”, cut each strip into two, and line the exterior of the cake ring. If they are piped 2” simply cut
the bottoms flat and cut to size lengthwise to ensure a tight fit at the seam.

C. Place 5” lady finger discs inside of cake ring. This will be the base of cake.

4. Make caramel bavarian and immediately portion enough to fill each cake ½ way (1” high, approx. 200g). Spread evenly with
an offset palate knife.

5. Distribute poached pears cubes evenly on top of the caramel Bavarian, pressing down slightly so they are slightly submerged.
Distribute evenly between the 3 cakes. Freeze or refrigerate to set.

6. Make the pear mousse as directed and distribute evenly between the 3 cakes. Fill cakes to the top and spread evenly with the
help of a small offset palate knife.

7. Freeze or refrigerate the cake until set.

8. Before unmoulding, finish with a thin layer of neutral mirror glaze and caramel sauce if using. This can also be enhanced
with some coffee extract for added aesthetic appeal.

9. Garnish with mini French preserved pears and tempered chocolate garnish.