Gianduja Bavarian, Pineapple Sherbet, Blood Orange Sauce, Yuzu Poached Pear, Orange 'Salad,' Creme de Farine Croquette
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Gianduja Bavarian, Pineapple Sherbet, Blood Orange Sauce, Yuzu Poached Pear, Orange 'Salad,' Creme de Farine Croquette

By February 11, 2026

Andy Chlebana, CMPC, Pastry Chef Instructor, Joliet Junior College

Ingredients

Instructions

Procedure for the Gianduja Bavarian:

  1. Combine the milk, heavy cream #1, and half the sugar in a saucepan and heat.
  2. Add the remaining sugar to the egg yolks and mix.
  3. Temper the hot milk/cream mixture and egg yolks, return to the saucepan and cook to 175°F (80°C).
  4. Add the gelatin and gianduja and emulsify.
  5. Place on an ice bath and stir to cool to 70°F (21°C).
  6. Fold in the whipped cream, pipe into molds, and freeze.

Procedure for the Pineapple Sherbet:

  1. Combine the sugar, glucose powder, and ice cream stabilizer.
  2. Whisk this mixture into the water, milk, and cream, and heat to 185°F (85 °C), and cover on an ice bath.
  3. After cooling, add the pineapple puree and lemon juice with an immersion blender.
  4. Mature overnight and process in an ice cream machine.

Procedure for the Yuzu Poached Pears:

  1. Bring the water, yuzu, and sugar to a simmer—cool completely.
  2. Place the pears in a vacuum bag with the syrup and cook at 185 F 40% humidity until tender.

Procedure for the Crème de Farine Croquette:

  1. Combine orange zest, salt, and vanilla bean seeds with water.
  2. Make a sachet with vanilla bean pod, star anise, and cinnamon stick.
  3. Warm and cover, let spices steep for 10 minutes.
  4. Whisk in cream of wheat and cook 2-3 minutes.
  5. Add sugar and honey.
  6. Finish with butter and mascarpone.
  7. Pipe into molds and freeze.

Procedure for the Croquette Breading:

  1. Triple bread frozen cream of wheat.
  2. Fry at 400°F.
  3. Hold in warm oven.

Procedure for the Compressed Pineapple:

  1. Combine sugar, puree, vanilla bean—warm to dissolve sugar.
  2. Add pineapple, puree mixture, and kirsch to the vacuum bag and seal.
  3. Refrigerate for 4 hours, strain before using.

Procedure for the Praline Microsponge:

  1. Immersion blend all ingredients.
  2. Charge with 2 Nitrous cartridges.
  3. Puncture the cup with a paring knife and fill 1/3.
  4. Microwave 20-30 seconds.

Procedure for the Hazelnut Streusel:

  1. Combine all ingredients with a paddle.
  2. Press through a glazing rack to achieve a uniform size and freeze.
  3. Place onto parchment-lined sheet pan and bake at 350°F until golden brown.

Procedure for the Caramelized Hazelnuts:

  1. Combine the water and sugar in a saucepan and cook to the thread stage 233°F (112 °C).
  2. Add the hazelnuts and allow the mixture to crystallize.
  3. Return the pan to the burner and slowly heat while stirring to caramelize the nuts evenly.
  4. Once the desired caramelization is reached, add the cocoa butter.
  5. Pour the hazelnuts onto a Silpat-lined sheet pan and cool. Reserve for assembly.

Procedure for the Orange Tapioca Salad:

  1. Boil tapioca in water until clear. Strain and rise.
  2. Marinate supremes and tapioca in Grand Marnier and vanilla bean.
  3. Strain before service and add micro citrus lace.

Procedure for the Blood Orange Sauce:

  1. Combine purées and sugar.
  2. Pulse in Ultratex with immersion blender.

Procedure for the Hazelnut Croquant:

  1. Combine the fondant and glucose in a saucepan and cook to a light caramel.
  2. Pour this onto a Silpat to cool.
  3. Grind to a fine powder in a food processor.
  4. Sift the powder onto a Silpat or through a stencil and top with the chopped hazelnuts.
  5. Bake at 350°F (175 °C) until melted and reserve for assembly.
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