Pancakes with chestnut honey and pear
6 servings
40 minutes
Pancakes with chestnut honey and pear are a true gastronomic masterpiece of author cuisine. Their thin dough, enriched with the aroma of honey, acquires exquisite sweetness and a light caramel note. The lemon syrup-marinated pear adds freshness, while the airy mascarpone mousse with a hint of chacha brings an unmatched creamy texture. The chilled and refreshing pear sorbet completes the flavor harmony. This dish is perfect for a festive dessert or an elegant breakfast. Its rich palette of aromas and textures makes it an unforgettable and elegant treat that will surprise and delight even the most discerning gourmets.
1
For the test: add 260 g of milk, 5 g of sugar, 2 eggs, 2 g of salt, and 180 g of flour; pour in 160 g of boiling water. Mix well, add chestnut honey and vegetable oil. Stir until a homogeneous dough is obtained and let it rest for 20 minutes. Then grease a heated pan with a small amount of vegetable oil and spread the dough in a thin layer. Fry the pancakes on both sides until golden brown.
- Milk: 460 ml
- Sugar: 180 g
- Chicken egg: 2 pieces
- Salt: 2 g
- Wheat flour: 180 g
- Water: 260 ml
- Chestnut honey: 60 ml
- Vegetable oil: 30 ml
2
Pear syrup: Finely chop 2 g of lemon leaves and 5 g of lemon grass, place in a saucepan with 100 g of water, add 10 g of white wine, 45 g of sugar, 8 g of lemon zest, and 15 g of lemon juice. Boil, then strain through a fine sieve and let it steep.
- Lemon leaves: 8 g
- Lemon grass: 65 g
- Water: 260 ml
- Dry white wine: 40 ml
- Sugar: 180 g
- Lemon zest: 8 g
- Lemon juice: 65 ml
3
Marinated pear: Peel 110 g of pear and cut into large cubes, pour over prepared lemon syrup. Let it marinate for a couple of hours to absorb the syrup.
- Pears: 890 g
- Water: 260 ml
4
780 g of pear, 50 g of lemon grass and 6 g of lemon leaves finely chopped, add 50 g of sugar, 50 g of lemon juice and 30 g of white wine. Mix everything and simmer. Blend the resulting mass, distribute it into silicone molds and send it to the freezer for 2 hours.
- Pears: 890 g
- Lemon grass: 65 g
- Lemon leaves: 8 g
- Sugar: 180 g
- Lemon juice: 65 ml
- Dry white wine: 40 ml
5
For the mousse: heat the yolks with 200 g of hot milk, combine with 80 g of sugar, 200 g of cold cream, and pre-prepared gelatin. Add mascarpone and whip with a mixer, then add chacha at the end. Place in the refrigerator overnight.
- Egg yolk: 4 pieces
- Milk: 460 ml
- Sugar: 180 g
- Cream: 200 g
- Gelatin: 40 g
- Mascarpone cheese: 170 g
- Chacha: 35 ml
6
On a plate, pipe the mousse using a pastry bag, randomly place pancakes on top, add poached pears in syrup, and finish with sorbet.