In order to gain some time, you can use store-bought butter biscuits rather than homemade ones to put under your marquises. They will be a perfect alliance with your custard sauce and the chocolate.
Ingredients for 6 marquises
Chocolate and pear marquises
120 g butter
60 g egg yolk
90 g egg white
200 g chocolate 55% cacao
80 g confectioner’s sugar
1 preserved pear
Salt
1 lemon zest
Custard sauce
1/2 vanilla bean
50 cl whole milk
120 g egg yolk
60 g sugar
MethodChocolate and pear marquises
- Bring the butter to room temperature.
- Melt the chocolate in a bain-marie.
- Add the butter, mix, then add the egg yolks and confectioner’s sugar. Beat until smooth.
- Whisk the egg whites until firm with a little bit of salt. Fold gently in the chocolate.
- Add the pear cut into small cubes.
- Pour in 6 silicone molds and put in the freezer for several hours.
- Remove from the molds onto a biscuit; spread some lemon zest at the last moment.
Custard sauce
- Split the vanilla bean in two and scrape the seeds into the milk. Bring to a boil and let it infuse 20 min.
- Beat together the egg yolks and the sugar without whitening or frothing.
- Pour in 1/3 of boiling milk, beat, add the rest and beat.
- Put the custard back in the pan and cook over low heat to 180°F stirring constantly with a wooden spoon.
- Put the pan in cold water so as to stop it from cooking.
- Sift it if necessary.
- Put in the fridge.
