Pear & Chocolate Torte by Diana Moua | Pastry Arts

Ingredients

• 1116 g all-purpose flour
• 590 g confectioners’ sugar
• 180 g cocoa powder
• 11 g salt
• 688 g unsalted butter
• 6 whole eggs
• 450 g whole milk
• 450 g heavy cream
• 225 g granulated sugar
• 225 g egg yolks
• 3 ½ gelatin sheets, bloomed
• 200 g Valrhona Jivara milk chocolate
• 254 g dark chocolate 70%
• 25 g cocoa powder
• 60 pears
• 1500 g granulated sugar
• Juice of 2 lemons
• 2 liters water
• 400 g half-and-half
• 150 g granulated sugar
• 16 g gelatin sheets, bloomed
• 866 g pear puree
• Citric acid, to taste
• 1 tsp vanilla extract
• Finely grated zest and juice of 1 lemon
• 1.9 liters heavy cream
• 1.9 liters whole milk
• 907 g granulated sugar
• 340 g molasses
• 2 tsp ground ginger
• 1 Tbs ground cinnamon
• 28 g peeled and grated fresh ginger
• 1 nutmeg, grated on microplane
• 2 tsp salt
• 907 g egg yolks
• 227 g trimoline
• 3 liters water
• 600 g granulated sugar
• 6 pears, sliced lengthwise
• Julienne of fresh pear
• Micro flowers
• Streusel