Maison Cruzilles collaborated with chef Héloïse Latil to create exclusive recipes. Together, we worked on original creations, specially designed to showcase our products and expertise.
People: 8/10
Difficulty: Medium
Preparation time: 90 min
Setting time in a cool place: 1 night
Ingredients
- 2 pears
- 50 g jam sugar
- Cinnamon (add to taste)
- Cruzilles® candied pear cubes
- 100 g speculoos cookies
- 40 g melted butter (preferably semi-salted)
- 120 g white chocolate
- 250 g + 300 g whole liquid cream
- 2 sheets of gelatin (3 g)
- 2 vanilla pods
Recipe order
1. Prepare and freeze the pear filling.
2. Prepare and freeze the speculoos biscuit
3. Prepare the whipped ganache
Steps for the pear insert recipe
1. Prepare the pears.
Wash and peel the pears. Cut them into small pieces.
2. Prepare the pear compote.
Sauté in a pan. Place the pear pieces, cinnamon, and jam sugar in a saucepan and heat for about 20 minutes.
3. Freeze the insert.
Once the compote has cooled: add the candied pear cubes and freeze the insert.
Steps for the basic speculoos recipe
1. Preparing the dough
Mix together the speculoos cookies and melted butter until you obtain a dough.
2. Molding
Pour this mixture into the cookie insert mold and freeze.
3. Assembling the log
Pour the whipped ganache into the mold, spreading it up the sides, add the candied pear insert, add more ganache, then top with the speculoos crunch.
4. Cold snap
Freeze to set the log.
5. Decoration (optional)
When you take it out of the freezer, spray it with the desired color of velvet spray.
6. Defrosting
Leave to defrost in the refrigerator for at least 7 hours before serving.
Steps for making vanilla whipped ganache
1. Hydration of gelatin
Soak the gelatin in a large bowl of cold water for at least 10 minutes.
2. Preparing the chocolate
Finely chop the white chocolate and place it in a large bowl.
3. Infusion of the cream
Pour 250 g of liquid cream into a saucepan and bring to a simmer, adding the split pods and seeds.
4. Incorporating the gelatin
Squeeze the gelatin between your hands and add it to the hot cream, off the heat, mixing well to dissolve it.
5. Emulsion with chocolate
Pour this hot cream over the white chocolate, mixing well with a hand whisk until the chocolate has melted.
6. Add the cold cream.
Then pour in the 300 g of cold liquid cream and mix again.
7. Cold maturation
Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight. This ganache will only be whipped when assembling the log. Remove the pods before whipping.
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