--- title: Chocolate, pear and truffle cream brioche pizzetta description: Découvrez Le Tekito Berry, un délicieux cocktail accompagné de nos Perles de Saveurs Yuzu. image: https://www.perlesdesaveurs.com/hubfs/pizzetta-sphere-balsa-truffe350x350.jpg --- Découvrir nos produits [![logo-perles-de-saveurs-blanc](https://www.perlesdesaveurs.com/hubfs/logo-perles-de-saveurs-blanc.svg) ![logo-perles-de-saveurs-darl](https://www.perlesdesaveurs.com/hubfs/logo-perles-de-saveurs-darl.svg)](https://www.perlesdesaveurs.com/en/) - [Our solutions for you](https://www.perlesdesaveurs.com/en/nos-solutions-pour-vous) - [Our products](https://www.perlesdesaveurs.com/en/catalogue) - [Our recipes](https://www.perlesdesaveurs.com/en/nos-recettes) - [Our history](https://www.perlesdesaveurs.com/en/notre-histoire) - [Contact](https://www.perlesdesaveurs.com/en/contact) - [English](https://www.perlesdesaveurs.com/en/catalogue/recipe-pizzetta-briochée-chocolat-poire-crème-de-truffe) - [Français](https://www.perlesdesaveurs.com/catalogue/recette-pizzetta-briochée-chocolat-poire-crème-de-truffe) En Desserts # Chocolate, pear and truffle cream brioche pizzetta Amber balsamic condiment & summer truffle Spheres ![couvert](https://www.perlesdesaveurs.com/hubfs/couvert.svg) 4 pers ![clock\_9053136](https://www.perlesdesaveurs.com/hubfs/clock_9053136.svg) 1 h 20 min Share the recipe ![pizzetta-shere-VB-truffe750x680](https://www.perlesdesaveurs.com/hs-fs/hubfs/pizzetta-shere-VB-truffe750x680.jpg?height=680&name=pizzetta-shere-VB-truffe750x680.jpg) LIST OF INGREDIENTS Brioche dough 525 g flour 15 g salt 40 g caster sugar 315 g egg 20 g fresh yeast 350 g butter Ganache 240 g dark chocolate 120 g crème fraîche 60 g butter 1 g fleur de sel To prepare the fruit 2 pears 250 g cane sugar syrup Presentation 80 g truffle cream 8 Amber balsamic condiment & summer truffle Spheres Step 1 Brioche dough Mix the flour, salt, sugar and three quarters of the egg in the bowl of a mixer with dough hook. Gradually incorporate the yeast and remaining egg. Knead for about 5 minutes, then add the butter and continue to knead for 10 minutes. Remove and leave to rise for 30 minutes in a warm place. Then refrigerate for 2 hours. Step 2 Assembling and baking the brioche Preheat your oven to 170°C on the fan setting. Cut the brioche dough into 8 x 90 g pieces, shape into balls and leave to rise for 5 minutes on the work surface. Roll them out in even circles and place them on 8 moulds 12 cm in diameter. Using a pastry brush, moisten the edges with water and brush the entire surface of the dough with beaten egg yolk. Leave to rise in a warm place for 10 minutes, then prick the buns with a fork. Bake for about 20 minutes, until the dough is golden brown. Step 3 Chocolate ganache Heat the cream with the butter and sugar to boiling point. Stir until smooth. Remove from the heat and add the chocolate pieces. Leave to stand for 5 minutes and blend to obtain a smooth cream. Step 4 To prepare the fruit Finely slice the pears with a mandolin and macerate for 30 minutes in the syrup. Step 5 Presentation Spread a very thin layer of truffle cream and chocolate ganache onto the brioche base. Arrange the pear slices in a rosette. Garnish with an Amber balsamic condiment & summer truffle Spheres. Our products ## Products associated with this recipe [![Amber balsamic condiment and summer truffle Spheres](https://www.perlesdesaveurs.com/hubfs/Sphere-VBambr%C3%A9%26truffe-1.png) Amber balsamic condiment and summer truffle Spheres See more](https://www.perlesdesaveurs.com/en/catalogue/sphere-condiment-balsamique-ambre-truffe) ## Do you have a question? Need some advice? 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