Sticky Toffee Pudding

Heat the smaller portion of whipping cream.



Make a dry caramel with the sugar and deglaze with the warm cream. Add the glucose.



Slowly pour the hot mixture over the melted ORELYS couverture.



Immediately mix using an immersion blender to make a perfect emulsion.



Add the larger portion of whipping cream.



Mix with the immersion blender again.



Store in the refrigerator and leave to stiffen, preferably overnight.



Whip until firm.

Heat the milk with the glucose, then add the rehydrated gelatin.



Gradually pour the hot milk onto the melted ORELYS couverture to form an emulsion.



Immediately mix using an immersion blender to make a perfect emulsion.



Add the whipping cream then mix again.



Leave to stiffen in the refrigerator overnight.

Mix the sugar with muscovado sugar to remove any lumps.

Cream the butter with a mixer and add the sugar.

Gradually add the eggs, allowing them to incorporate between additions.

Add in the hazelnuts followed by the flour sifted with the baking powder.

Finally add the diced date pieces.

Spread the mixture evenly in a suitable frame to around 2.5cm deep.

Cook at 356°F(180°C) for 10-12 minutes.

When the cake is cooked, remove from the warm tray and cover tightly to retain the moisture.

Peel the pears and use a small parisienne scoop to cut spheres.

Coat the pears spheres in the sugar and a little of the lemon juice.

Poach in a dry pan until just cooked through, add more lemon juice to taste.

Cover and cool quickly, set aside in a refrigerator.

Before dressing the plate, slice the dates very finely and add them to the drained pear cubes.

Delicately combine the two.

Cut the cold butter into small cubes. Mix using the flat beater in an electric mixer along with the muscovado sugar, flour, almond flour and orange zest.

Add in the flake cereak and mix briefly, but do not let the dough break up too much.

Store in the referigerator or freezer until you are ready.

Bake at 300°F (150°C) with the oven door slightly ajar until golden brown.

Once the streusel has been cooked and cooled, weigh it and break it up slightly.



Mix it with the melted ORELYS couverture and praline. Shape it into individual pieces.



Store in the refrigerator.

Warm the orange juice and set aside.



Make a dry caramel with the sugar, then add the glucose and zest.



Stop the cooking with the butter, and add the warmed juice.



Bring to a boil, add the cream and cook for 2 minutes.



Take off the heat and strain.



When cooled to 158°F(70°C), emulsify onto the melted ORELYS couverture.



Cover the surface tightly and reserve in the refrigerator..