Pastry Chef Richard Warren
The Fort Garry Hotel
With fruit, nuts, chocolate and vanilla, this multi-dimensional dessert delivers multi-layered flavours and textures on one plate. Milk chocolate can be substituted for hard-to-find gianduja chocolate.
2 cups heavy cream
6 oz gianduja chocolate
6 oz milk chocolate
2 eggs plus 6 egg yolks
2/3 cup sugar
1/2 cup water
Langues de Chat
1/2 cup sugar
1/4 cup butter
2 egg whites
1/4 cup + 2 tbsp all-purpose flour
1/2 tsp. vanilla extract
3 cups water
3 cups sugar
2 cinnamon sticks
3 Bartlett pears, ripe but firm
6 oz hazelnuts
3/4 cup sugar
1/3 cup water
- In a large bowl using a hand mixer on high speed, whip cream until soft peaks form. Set aside.
- In a large saucepan bring 2” water to boil to simmer. In large heat-safe bowl over saucepan, melt chocolates. Set aside.
- Place eggs and yolks in large bowl.
- In a heavy bottom pot on high, use a sugar thermometer to cook sugar and water until it reaches 115˚C (soft ball stage).
- As the sugar nears 100˚C, use a hand mixer on high to whip eggs and yolks until light and pale, about 3-5 mins.
- Reduce mixer speed to medium and slowly add 115˚C sugar syrup, pouring down inside of bowl. Continue whipping until mixture has cooled, about 5 mins.
- Using a spatula, fold mixture into melted chocolate.
- Fold in whipped cream, cover with plastic wrap and place in refrigerator to set, about 4 hrs.
Langues de Chat
- Preheat oven to 325˚F.
- In a large bowl using a hand mixer on high, cream sugar and butter until light and fluffy.
- Add egg whites one at a time. Then add flour and vanilla extract.
- Line sheet pan with parchment.
- Using a piping bag with plain tip, pipe batter in 2” long strips onto parchment paper.
- Bake for 8-10 mins.
- In a large saucepan on high, bring water, sugar and cinnamon to boil.
- Reduce heat to medium-low, and simmer.
- Peel, half and core pears. Place in pan.
- Cook 15-20 mins until pears are soft thoughout.
- Preheat oven to 350˚F.
- Place hazelnuts on baking sheet and roast for 8-10 mins.
- Cool completely.
- Using a hand towel, rub nuts to remove skins and place on a sheet pan lined with parchment paper.
- In a small saucepan on high, cook sugar and water until it turns dark amber, about 6-9 mins and pour over hazelnuts.
- Let stand to cool and harden.
- Pulse in food processor to roughly chop.
- Spoon a few dollops of sabayon on dessert plate.
- Sprinkle plate with handful of hazelnut praline.
- Add poached pear and langues de chat.
Yield 6 servings