Tanariva pear tart with Anise Blossom

Grischa Herbig, chef of La Societé "Koppert Cress's Cresses allow you to add nuances to your dishes. Sometimes refined and subtle, they always leave an unmistakable impression."


  • black walnuts
  • Anise Blossom
  • almond ice cream

For the guanaja biscuit base:

  • 240 g guanaja 70% couverture
  • 120 g of butter
  • 225 g of protein
  • 150 g of sugar
  • salt
  • 75 g egg yolk
  • 80 g of flour

For the tanariva pear mousse:

  • 3 leaves of gelatin
  • 150 g tanariva couverture
  • 135 g pear puree
  • 94 g of milk
  • 15 g vanilla sugar
  • 10 g eau de vie poire williams
  • 9 g custard powder
  • 190 g creamy cream

For the nougat ganache:

  • 1.5 leaves of gelatin
  • 100 g tanariva couverture
  • 150 g gianduja hazelnut nougat
  • 130 g of cream
  • 15 g vanilla sugar
  • 15 g amaretto

For the buttercream:

  • 180 g of milk
  • 35 g vanilla sugar
  • salt
  • 18 g of custard powder
  • 270 g of butter

In front of the mirror:

  • 6 leaves of gelatin
  • 150 g equatorial 55%
  • 30 g of cocoa powder
  • 125 g of water
  • 250 g of sugar
  • 65 g of condensed milk
  • gold powder

For the crue de cacao tuile:

  • 60 g of butter
  • 24 g glucose syrup
  • 40 g of sugar
  • 1.3 g of pectin
  • 130 g cocoa nibs

For the almond cream:

  • 130 g almond grit
  • 50 g almond paste
  • 50 g of honey
  • 60 g + 60 g almond milk
  • 10 g amaretto
  • 10 g of honey

For the tanariva ganache:

  • 200 g tanariva couverture
  • 70 g of absolute
  • 230 g of cream
  • 20 g of brown rum

For the pear angel:

  • 600 g pear puree
  • 400 g pear juice
  • 80 g Anise Blossom
  • 70 g vanilla sugar
  • 30 g of lemon juice
  • 20 g amaretto
  • 10 g of agar
  • 4 g gellan

For the caramelized almonds:

  • 400 g whole almonds
  • 100 g of sugar
  • 50 g of water
  • 2 g vanilla sugar
  • butter

For the marinated pear:

  • medium-sized pears
  • 200 eau de vie poire williams
  • 400 g pear juice
  • 130 g vanilla sugar
  • juice of 4 lemons
  • zest of 1 lemon
  • 6 cloves
  • 60 g of honey
  • 2 tsp ascorbic acid


For the cake, start with the biscuit. Melt the couverture and butter au bain-marie, beat the egg whites, sugar and salt to peak and mix with the egg yolks and the flour. Finally, fold in the couverture mass.

Bake the biscuit in the oven at 180°C for 9 minutes. For the mousse, melt the tanariva couverture and the pear puree together. Make a custard of the milk, vanilla sugar, eau de vie and the custard and dissolve the soaked gelatin in it.

Pour on the tanariva pear mass, leave to droop and fold in the lumpy cream. Place a slice of biscuit on the bottom of a ring of 6 cm diameter and 3 cm height, pour the mousse on it to 1/3 height and freeze.

Now make the second layer. Cut pieces of the tanariva and the nougat. Heat the cream, vanilla sugar and amaretto and dissolve the soaked gelatin in it. Pour this warm mass on the couverture and nougat pieces and stir until smooth.

Pour on the frozen mousse and freeze again. Now make the third layer. Make a custard of the milk, vanilla sugar and custard powder and let it cool. Beat the cold mass and assemble with lumps of butter at room temperature.

Spray the mass on the tarts. In front of the mirror, mix the couverture and the cocoa powder. Boil the water and sugar to 104°C and pour on the couverture mass.

Dissolve the soaked gelatin in it and mix smooth. Blend in the condensed milk and refine with gold powder. Finish the cake with this.

For the tuile, heat the butter and corn syrup, mix sugar and pectin with the butter mass and add the cocoa nibs. Roll out the mass between 2 silpats and bake in the oven at 170°C.

Blend the almond grit, almond paste, honey and 60 g almond milk for the cream. Bring 60 grams of almond milk, the amaretto and the honey to the boil and mix with the almond mass.

Mix in the thermo blender for another 3 minutes and let cool. For the ganache, mix the couverture and the absolute, bring cream and rum to the boil and pour on the couverture.

Blend smoothly with the hand blender and allow to cool. Beat the mixture lightly and fill a piping bag. Roast the almonds. Make a caramel of the remaining ingredients and mix with a little butter and the almonds.

Divide them individually on baking paper and let cool. Peel the pears, cut into quarters and remove the core. Mix the ingredients for the marinade and vacuum with the pears.

For the gel, bring the pear juice to the boil with the Anise Blossom and infuse for 1 hour. Pass through a sieve, bring to a boil with the remaining ingredients, set and blend into a smooth gel.

Cut the pears into thin slices. Place the cake on the plate, garnish with the pear and the Anise Blossom. Finish with the tuile and the cream and spoon in the ice.


La Societé

Kyffhäuserstraße 53 – 50674 Köln, Duitsland
T 0049 221 232 464

Recipe: Grischa Herbig
Source: Pâtisserie & Desserts - 53

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