“Pear’adise” by Chris Cwierz | Pastry Arts

Ingredients

• 6 oz/70 g desert blossom honey
• 76 oz/50 g chamomile tea
• 07 oz/2 g salt
• 1 lemon juiced, if needed
• 4 gelatin sheets (silver)
• 5 oz/100 g egg yolks
• 44 oz/1248 g heavy cream
• 7 oz/199 g granulated sugar
• 20 oz/567 g mascarpone cheese
• 5 oz/70 g roasted pear puree
• 63 oz/18 g Frutta Prima pear compound
• 5 oz/440 g pistachio paste
• 7 oz/360 g fresh egg whites
• 7 oz/360 g almond flour
• 2 oz/149 g unsalted butter
• 2 oz/149 g Turbinado sugar
• 5 oz/129 g all-purpose flour
• 2 oz/149 g pistachio flour
• 7 oz/20 g Des Alpes black cocoa powder
• 5 oz/100 g IQF cranberries
• 6 oz/500 g Des Alapes Opal White Chocolate
• 07 oz/2 g black cocoa butter
• 57 oz/725 g cold water