{"id":22500,"date":"2026-07-31T11:44:03","date_gmt":"2026-07-31T09:44:03","guid":{"rendered":"https:\/\/www.frotzfruits.com\/receta\/boletus-hazelnuts-and-pickled-pear\/"},"modified":"2026-07-31T11:44:57","modified_gmt":"2026-07-31T09:44:57","slug":"boletus-hazelnuts-and-pickled-pear","status":"publish","type":"recipes","link":"https:\/\/www.frotzfruits.com\/en\/recipe\/boletus-hazelnuts-and-pickled-pear\/","title":{"rendered":"Boletus, Hazelnuts, and Pickled Pear"},"content":{"rendered":"\n

Boletus, Hazelnuts, and Pickled Pear<\/strong> is a fine pastry creation in which traditional ingredients are reinterpreted to offer a unique culinary experience. The intensity of the boletus mushrooms combines with the smoothness of Dulcey chocolate, the crunch of caramelized hazelnuts, and the freshness of the pear, resulting in a dessert full of contrasts and balance. This recipe guarantees consistent results and exceptional quality, making it ideal for restaurants, pastry shops, and tasting menus. <\/p>\n\n

Chef’s Tip: Spread a layer of creamy Dulcey on the plate and add small cubes of pickled pear, caramelized hazelnuts, and pieces of hazelnut cake. Top with dots of boletus toffee and a quenelle of pear sorbet. Finish the dish with the piece of boletus chocolate, which adds volume and becomes the focal point of the presentation. <\/p>\n\n

This dessert demonstrates how ingredients such as boletus mushrooms and pears can be incorporated into haute patisserie to create a surprising and sophisticated creation. The balance between the earthy notes of the boletus, the creaminess of the chocolate, the freshness of the sorbet, and the tangy touch of the pickled pear makes this recipe an ideal choice for signature menus and tasting menus. Thanks to Frotz Fruits<\/strong> products, it\u2019s possible to work with the highest-quality ingredients year-round, ensuring consistency, precision, and exceptional results with every serving. <\/p>\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Boletus, Hazelnuts, and Pickled Pear is a fine pastry creation in which traditional ingredients are reinterpreted to offer a unique culinary experience. The intensity of the boletus mushrooms combines with the smoothness of Dulcey chocolate, the crunch of caramelized hazelnuts, and the freshness of the pear, resulting in a dessert full of contrasts and balance. … Read more<\/a><\/p>\n","protected":false},"author":11,"featured_media":22499,"template":"","recipe-category":[],"class_list":["post-22500","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"recipe_intro_text":"","recipe_servings":"","recipe_prep_time":"","recipe_cook_time":"","recipe_ready_in":"","recipe_calories":"","recipe_cuisine":"","recipe_cost":"","recipe_difficulty":"","recipe_video":"","recipe_gallery":"","recipe_ingredients":"Saut\u00e9ed Boletus Base\nButter\nFrozen Boletus from Frotz Fruits\nToasted Rum\n\nDulcey Cream\nMilk\nHeavy Cream\nPasteurized Egg Yolk\nDextrose\nSalt\nGelatin Sheets (220 Bloom)\n\nDulcey Chocolate\nSaut\u00e9ed porcini mushroom base\nPorcini mushroom toffee\nHeavy cream\nSugar\nPorcini mushroom base\nHazelnut cake\nToasted hazelnuts\nPowdered sugar\nTrimoline\nEgg\nFine salt\nAll-purpose flour\nBaking powder\n\nCaramelized hazelnuts\nSkinned hazelnuts\nPowdered sugar\nSunflower oil\n\n\nPickled Pears Frotz Fruits Diced Pears\nModena Vinegar\nApple Cider Vinegar\nWater\nDextrose\n\n\nPear Sorbet Frotz Fruits Williams Pear Pulp\nFrotz Fruits Lemon Juice\nPowdered Glucose\nInulin\nDextrose\nMaltodextrin\nSucrose\nSorbet Stabilizer\n\nBoletus chocolate\nCaramelized Dulcey chocolate\nBoletus powder","recipe_steps":"

Boletus Base<\/h2>\n
    \n \t
  1. Melt the butter in a skillet and saut\u00e9 the frozen porcini mushrooms over high heat.<\/li>\n \t
  2. Once the cooking liquid has evaporated, flamb\u00e9 them with the toasted rum.<\/li>\n \t
  3. Cook for a few more minutes until all the liquid has evaporated.<\/li>\n \t
  4. Let it cool, then set it aside for use in subsequent recipes.<\/li>\n<\/ol>\n

    Dulcey Cream<\/h2>\n
      \n \t
    1. Bring the milk, cream, and salt to a boil along with the boletus base.<\/li>\n \t
    2. Let it steep for 4 minutes, then strain it.<\/li>\n \t
    3. Using the liquid you've obtained, make a custard by stirring in the egg yolk and dextrose until the mixture reaches 82 \u00b0C<\/strong>.<\/li>\n \t
    4. Add the pre-soaked gelatin.<\/li>\n \t
    5. Pour the melted Dulcey chocolate over it and mix with a mixer.<\/li>\n \t
    6. Cover the surface and let it set in the refrigerator.<\/li>\n<\/ol>\n

      Boletus Toffee<\/h2>\n
        \n \t
      1. Make a light caramel with the sugar.<\/li>\n \t
      2. Deglaze with the hot cream.<\/li>\n \t
      3. Add the boletus base.<\/li>\n \t
      4. Cook until the temperature reaches 103 \u00b0C<\/strong>.<\/li>\n \t
      5. Let it cool, then strain it to get a smooth, shiny toffee.<\/li>\n<\/ol>\n

        Hazelnut Cake<\/h2>\n
          \n \t
        1. Grind the toasted hazelnuts together with the powdered sugar until you have a fine flour.<\/li>\n \t
        2. Beat the eggs with the trimoline.<\/li>\n \t
        3. Gently fold in the hazelnut mixture, followed by the flour, salt, and baking powder.<\/li>\n \t
        4. Bake at 160 \u00b0C<\/strong> until the center reaches 90 \u00b0C<\/strong>.<\/li>\n<\/ol>\n

          Caramelized Hazelnuts<\/h2>\n
            \n \t
          1. Caramelize the hazelnuts with the powdered sugar.<\/li>\n \t
          2. Add a few drops of sunflower oil to help them separate.<\/li>\n \t
          3. Spread them out on a silicone mat and let them cool completely.<\/li>\n<\/ol>\n

            Pickled pear<\/h2>\n
              \n \t
            1. Gently heat the water with the dextrose.<\/li>\n \t
            2. Add the vinegars and stir.<\/li>\n \t
            3. Place the liquid and the Frotz Fruits Diced Pear<\/strong> in a vacuum-sealed bag.<\/li>\n \t
            4. Seal the container and cook at 85 \u00b0C for 8 minutes<\/strong>.<\/li>\n \t
            5. Chill thoroughly before use.<\/li>\n<\/ol>\n

              Pear Sorbet<\/h2>\n
                \n \t
              1. Heat the Frotz Fruits Lemon Juice<\/strong> together with the glucose, inulin, dextrose, and maltodextrin to 40 \u00b0C<\/strong>.<\/li>\n \t
              2. Add the sucrose and the stabilizer in a light, sprinkling motion.<\/li>\n \t
              3. Heat the mixture to 75 \u00b0C<\/strong>.<\/li>\n \t
              4. Let it cool to 40 \u00b0C<\/strong>, then add the Frotz Fruits Williams Pear Pulp<\/strong>.<\/li>\n \t
              5. Blend, let it sit for 12 hours<\/strong>, and churn in an ice cream maker.<\/li>\n<\/ol>\n

                Boletus Chocolate<\/h2>\n
                  \n \t
                1. Melt the Dulcey chocolate.<\/li>\n \t
                2. Mix it with the boletus and concha powder for about 2 hours<\/strong>.<\/li>\n \t
                3. Melt and shape the decorative pieces into the desired form.<\/li>\n<\/ol>","recipe_related_product":[20889],"recipe_related_recipes":"","recipe_related_tricks":"","recipe_related_faqs":"","recipe_related_link_blocks":"","recipe_related_posts":""},"yoast_head":"\nBoletus, Hazelnuts, and Pickled Pear - Frotz<\/title>\n<meta name=\"description\" content=\"Boletus, Hazelnuts, and Pickled Pear is a fine pastry creation in which traditional ingredients are reinterpreted to offer a unique culinary experience.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.frotzfruits.com\/en\/recipe\/boletus-hazelnuts-and-pickled-pear\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Boletus, Hazelnuts, and Pickled Pear - Frotz\" \/>\n<meta property=\"og:description\" content=\"Boletus, Hazelnuts, and Pickled Pear is a fine pastry creation in which traditional ingredients are reinterpreted to offer a unique culinary experience.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.frotzfruits.com\/en\/recipe\/boletus-hazelnuts-and-pickled-pear\/\" \/>\n<meta property=\"og:site_name\" content=\"Frotz\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/arotzfoods\/\" \/>\n<meta property=\"article:modified_time\" content=\"2026-07-31T09:44:57+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.frotzfruits.com\/wp-content\/uploads\/2026\/07\/receta-boletus-avellana-pera-escabechada-frotz-fruits.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"909\" \/>\n\t<meta property=\"og:image:height\" content=\"895\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@arotzfoods\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.frotzfruits.com\\\/en\\\/recipe\\\/boletus-hazelnuts-and-pickled-pear\\\/\",\"url\":\"https:\\\/\\\/www.frotzfruits.com\\\/en\\\/recipe\\\/boletus-hazelnuts-and-pickled-pear\\\/\",\"name\":\"Boletus, Hazelnuts, and Pickled Pear - 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