Pear and chestnut entremet composed of
– chestnut mousse,
– pieces of candied chestnuts,
– hazelnut crisp,
– brown velvet spray,
– cocoa tuile,
– pear jelly.
Equipment used
– Silikomart Tartufino mould
– Silikomart single-portion mould
– Brown velvet spray
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Ingredients
Hazelnut crunch
✔15g white chocolate
✔25g hazelnut praline
✔10g crêpes dentelles
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Pear jelly
✔80g blended pear
✔2g gelatine
+a few candied chestnuts
Brown mousse
✔2.5g gelatine
✔100g single cream
✔150g chestnut cream
+ Brown velvet spray
Tuile
✔15g sugar
✔12g flour
✔15g melted butter
✔15g egg white
✔3g cocoa powder
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, in a blender and blend until you obtain 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
✔15g white chocolate
✔25g hazelnut praline
✔10g 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
✔2g gelatine
✔150g single cream
✔100g chestnut cream
Soften the gelatine leaves in a bowl of cold water. Heat 35g of single cream with the chestnut cream in a saucepan. Remove from the heat and add the softened, squeezed gelatine. Mix together. Set aside.
Beat the remaining 115g of very cold single cream with an electric mixer. Gently fold in the cooled mixture.
Assemble the cake.
Assembly
Fill the Silikomart Ode single-portion mould halfway with chestnut mousse.
Add pieces of candied chestnut.
Fill with the remaining brown mousse.
Finish with the crunchy hazelnut biscuit. Place in the freezer overnight.
Pear jelly
✔80g blended pear
✔2g gelatine
Heat 80g of blended ripe pears in a saucepan. Remove from the heat and add 2g of gelatine, which has been squeezed dry and softened in a bowl of cold water.
Fill the tartufino mould and place in the fridge until the jelly sets, then transfer to the freezer.
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
✔15g sugar
✔12g flour
✔15g melted butter
✔15g egg white
✔3g cocoa powder
Mix all the ingredients together. Fill the lace tuile 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 oven and turn out immediately. Be careful, they harden very quickly and become brittle. Handle with care. Set aside until ready to assemble.
Just before serving, arrange the dish. Place your cocoa tuile in the centre of your plate. Place your chestnut dessert in the middle and arrange your pear jelly balls around it.
