HAZELNUT DACQUOISE

Heat water to 85°C and blend fibers (Natur Lin and Natur Air). Leave for 15 min in a cool place. Add cold water and beat until stiff. Add caster sugar like a meringue. Sift flour, powdered sugar and baking powder. Gently mix the hazelnut powder, then the sifted powders with the stiffened mixture. Poach 35g per tartlet. Make a pear brunoise and add 8g of pear to each tartlet before baking. Bake at 160°C for 15 min in an oven with 50% humidity.

PEAR CONFIT

Bring pear puree, lemon puree and caster sugar to the boil. Add Natur Agrum and blend. Leave to cool in the fridge. Once chilled, add the fresh pear brunoise (25g per tartlet).

PEAR MOUSSE

Heat water to 85°C and blend fibers. Leave for 15 min in a cool place. Add cold water and whisk until stiff. Add caster sugar. Heat the pear puree and pour in the melted gelatin. Gently mix the puree at 30°C with the meringue and finish with the whipped cream (13 g per piece). Freeze under negative refrigeration and unmold once frozen.

PEAR GLAZE

Heat the neutral glaze with water and pear puree to 70°C. Cover the frozen mousse with it.

HAZELNUT CHANTILLY

Whip the cream with the sugar and mascarpone. (Be careful not to overmix. The cream will tighten when the hazelnut paste is added). Soften the hazelnut paste with a little cream, then add the remaining whipped cream. Poach around the mousse. Decorate with a few roasted hazelnuts and their peel. 30 g per tartlet