Reindeer entremet composed of
– chestnut mousse,
– pear compote,
– brown velvet spray,
– homemade caramel,
– pear sorbet quenelle,
– decorative tuile.
Equipment used
– Silikomart mini Raggio X6 mould
– Brown velvet spray
– Snowflake tile mould
– Deer antler tile mould
(links remunerated by Amazon)
Ingredients
Hazelnut crunch
✔30g white chocolate
✔40g hazelnut praline
✔30g crêpes dentelles
+Diced ripe pear
Brown mousse
✔150g chestnut cream
✔150g single cream (50+100)
✔3g gelatine
Homemade caramel
✔ 60g caster sugar
✔ 75g heated single cream
✔ 18g semi-salted butter
+ Brown velvet spray
Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder
The recipe
For 5 entremets
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Spread the hazelnuts on a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the hazelnuts, which have been rubbed to remove as much skin as possible, and the caramel, cut into pieces, into a blender and blend until you obtain a praline. You will have some praline left over to use in other recipes. It keeps very well in a sealed container. Just mix it well again before use, as the oil from the hazelnuts rises to the surface.
Crunchy hazelnuts
✔30g white chocolate
✔40g hazelnut praline
✔30g crêpes dentelles
Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using a cookie cutter the same diameter as your mould. Place in the freezer until ready to assemble.
Chestnut mousse
✔150g chestnut cream
✔150g single cream (50+100)
✔3g gelatine
Soften the gelatine leaves in a bowl of cold water. In a saucepan, heat 50g of single cream with the chestnut cream. Remove from the heat and add the squeezed and softened gelatine. Mix together. Set aside. Using an electric mixer, whip the remaining 100g of single cream until stiff. Gently fold in the cooled mixture.
Assembly
Cut a ripe pear into small cubes.
Fill the mini raggio mould halfway with brown mousse.
Add the diced pear.
Top with the remaining brown mousse and finish with the crunchy hazelnut biscuit. Place in the freezer overnight.
The next day, remove the frozen desserts from their moulds and immediately apply the brown velvet spray. Place in a cool place for at least 3 to 4 hours to allow them to thaw before serving.
Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder
Mix all the ingredients together. Fill the snowflake tuile mould and the deer antler mould. Smooth with an offset spatula to remove any excess. Bake in a hot oven at 170°C for 6-8 minutes (may vary depending on your oven). Remove from the moulds as soon as they come out of the oven. Be careful, they harden very quickly and become brittle. Handle with care.
Place the tuiles on a plate just before serving, otherwise they will soften in the cool air.
Homemade caramel
✔ 60g caster sugar
✔ 75g heated single cream
✔ 18g semi-salted butter
Melt the sugar in a saucepan. When it turns a nice amber colour, remove from the heat and add the heated single cream. Mix well and return to the heat to melt all the caramel. Remove from the heat and finally add the butter. Leave to cool completely, then fill a piping bag with the mixture.
On the serving plate, pipe small drops of caramel and use a wooden skewer or toothpick to separate each drop of caramel in half to imitate hoof prints.
Just before serving, I added a scoop of pear sorbet (Faur artisanal ice cream from Ariège).
