Chocolate gateau basque, pears and figs

Place all ingredients in a mixer bowl with a paddle attachment.

Mix until just combined, do not overmix.

Roll out to 3 mm thickness. Refrigerate for 1 hour.

Bring cream and glucose to a boil. Gradually pour over chocolate creating a ganache. Emulsify.

Add butter at 35° C.

Place diced pear in a gastronom, drizzle with oil and honey and place a few rosemary sprigs on top.

Roast at 200° C for 10 min until just cooked al dente.

Let cool down before use.

Bring small part of the cream and glucose to a boil.

Half melt chocolate.

Dry caramelise honey until well fragrant. Deglaze with hot cream. Add melted gelatin mass.

Gradually pour cream over chocolate and create a ganache.

Add the rest of the cream, following by Mycryo (at 35° C). Emulsify.

Refrigerate for two hours.

In a sauce pan mix water with lemon juice and trehalose.

Peel and core pears, obtaining 400 gr of pear flesh.

Quickly grate the fruit on a grater and place directly into lemon water.

Add agar agar and bring to a boil. Cook on medium for about five minutes until pears are soft.

Blend with an immersion blender and pour in a shallow container.

Refrigerate until fully set. Cut into small dice.

Make a syrup TpT, infuse it with rosemary for 10 min. Strain and chill.

Blend prepared figs, lemon juice, syrup and Gelcrem Cold. Refrigerate for one hour.

Blend again before use.

Melt wax and add pure hazelnut paste heated to 65° C, mix well to combine.

Add the rest of the ingredients, use immediately.