Chocolate, pear and truffle cream brioche pizzetta

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.

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.

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.

Finely slice the pears with a mandolin and macerate for 30 minutes in the syrup.

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.