Truffle delicacy of pear Macaé

Thierry Bridron


For 15 desserts

Light Macaé 62% Mousse
250 g of whole milk
500 g of liquid cream 35%
345 g of Macaé 62% Coating
4 g of gelatine

Thin almond shortbread
1st shortbread biscuit
360 g of T45 flour
210 g of ground almonds
160 g of icing sugar
190 g of butter
2nd shortbread biscuit
70 g of butter

Absolu dark chocolate icing
1000 g of Absolu Noir icing
250 g of Absolu Cristal
40 g of water

Fondant pears with honey

3 kg of pears
280 g of butter
1000 g of multi-flower honey

Truffle milk cloud

3 gelatine sheets
300 g of cold milk
50 g of black truffle
20 g of icing sugar

Crunchy almonds with long pepper

90 g of 30° syrup
12 g of sliced almonds
long pepper


10 g of black truffles



Light Macaé 62% Mousse
Bring the milk to the boil and add the rehydrated and squeezed gelatine. Pour about 1/3 of the hot liquid on the previously melted coating. Whisk to obtain a smooth, supple and shiny structure, indicating that the emulsion has been well prepared. Add the remaining milk, maintaining the same structure. When the mixture reaches a temperature of 35/40 °C, incorporate the cold whipped liquid cream. Pour into moulds and freeze.

1st shortbread biscuit
Sieve the powders, add the chopped butter and rub in. Roll out thinly onto a baking sheet and bake at 160 °C until evenly golden. Leave to cool, then grind into powder.

2nd shortbread biscuit
After grinding the first shortbread biscuit into powder, add the butter, mix again and roll out between two wire cutting sheets to a thickness of 1 cm. Place in the fridge. Cut into fingers and bake in the oven at 170 °C. Store at room temperature.

Absolu dark chocolate icing
Mix the Absolu Cristal and Absolu Noir icing with water and dissolve everything in a microwave at 35 °C. Mix the icings before using and ice at about 35 °C.

Fondant pears with honey
Peel the pears and cut them with an apple baller. Heat the butter and honey and add the pear balls. Leave to simmer on a gentle heat. When the pears are soft to the heart, drain them delicately and store at room temperature.

Truffle milk cloud
Soak the gelatine in cold water. Squeeze and dissolve. Mix the milk with the icing sugar. Pour slowly (cold) onto the gelatine and whisk into a mousse. Finely slice the black truffle and add it to the milk mousse.

Crunchy almonds with long pepper
Grind the long pepper in a pepper grinder. Roast the almonds in the oven until golden and leave to cool. Cover them with syrup and add the long pepper to taste. Lay the almonds on a baking tray and dry them in the oven at 90 °C (th 3). They must be crunchy and lightly caramelised. Keep away from humidity.

Finely slice the truffles just before serving.

Cut the Macaé mousse into rectangles, ice and set to one side. Place an almond shortbread biscuit and a rectangle of mousse on a plate. Sprinkle the surface with peppered almonds, then add the ball of honeyed pear. Accompany with slices of truffle and a spoonful of truffle milk cloud.