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Christmas Pavlova wreath

Prep Time 60 min mins
Cook Time 1 hour 40 minutes
Total Time 1 hour 1 minute
Racing: , , ,
Difficulty: intermediate
Servings: 8
Description

A meringue that's crisp on the outside and soft on the inside, topped with chocolate ganache, pears, caramelised walnuts and melted chocolate - this wreath is spectacular without being difficult to make. It's a lovely dessert idea for the festive season, light and elegant. And if you want to make it in advance: no problem! The ganache can be kept in the fridge, the meringue can be made the day before and it's easy to assemble.

Ingredients
  • For the meringue :
  • 4 egg whites
  • 200 g of sugar
  • 1 tbsp. of Maïzena
  • 1 tsp white wine vinegar
  • For the ganache :
  • 100 g of dark chocolate
  • 40 g full cream (to be heated)
  • 150 g full cream (cold to whip up)
  • For the garnish :
  • 2 poached pears (in slices)
  • 50 g walnut kernels
  • 50 g of sugar
  • A little melted dark chocolate
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation
    Meringue :
    1. Preheat the oven to 130°C (top and bottom heat).
    2. Beat the egg whites until stiff. Add the sugar a little at a time, whisking well between each addition, until you have a thick, glossy meringue, like shaving cream.
    3. Add the cornflour and vinegar and mix gently.
    4. On a sheet of baking paper, draw a circle 28 cm in diameter, then an inner circle 18 cm (you can use a bowl or plate). Turn the sheet over and place on a baking tray.
    5. Place 8 to 12 large spoonfuls of meringue in a ring between the two circles. Make a hollow in the centre of each spoonful with the back of the spoon (or use a piping bag).
    6. Place in the oven and immediately lower the temperature to 100°C. Bake for 80 to 100 minutes without opening the door.
    7. Leave to cool in the oven, with the door closed (or ajar with a wooden spoon), to prevent cracking.
    Mounted ganache :
    1. Heat the 40 g of cream, then add the chopped chocolate. Stir until the chocolate has melted. Leave to cool.
    2. Whip the 150 g cold cream until stiff. Gently fold into the chocolate mixture.
    3. Chill in a piping bag or filmed bowl until ready to assemble.
    Caramelised walnuts :
    1. Gently melt the sugar in a pan until you obtain a clear caramel.
    2. Add the walnuts and mix quickly to coat well.
    3. Spread them out on a sheet of baking paper and leave to cool.
    ________________________________________
    Dressage
    1. Carefully transfer the wreath to a serving dish.
    2. Garnish the meringue hollows with the ganache.
    3. Arrange the pear slices, cover with melted chocolate and sprinkle with caramelised walnuts.
    4. For the finishing touch: a small red bow at the bottom of the crown.

    THERMOMIX® METHOD.
Read it online: https://auxdelicesdecaroline.com/en/recipe/couronne-pavlova-de-noel/