Caramel pear entremet composed of
– caramel mousse,
– pear compote,
– hazelnut crisp,
– brown velvet spray,
– tuile,
– pear sorbet quenelle,
– pear jelly.
Equipment used
– Silicone mould
– Lace feather mould
– Silikomart quenelle mould
– Ancel 210 Bloom gelatine (gold quality)
– Baking paper
(links remunerated by Amazon)
Ingredients
Pear jelly
✔120g ripe pears
✔10g caster sugar
✔4g gelatine
Hazelnut crunch
✔20g white chocolate
✔35g hazelnut praline
✔20g crêpes dentelles
Caramel mousse
✔10g water
✔65g milk
✔30g sugar
✔80g cream
✔2g gelatine
✔1 egg yolk
✔10g sugar
✔4g cornflour
Pear compote
✔Diced pear
✔NH pectin
✔Vanilla powder
✔Caster sugar
Lace biscuit
✔15g butter
✔15g egg white
✔10g caster sugar
✔15g flour
Brown velvet spray
The recipe
Crunchy hazelnut
✔20g white chocolate
✔35g hazelnut praline
✔20g crêpes dentelles
Mix the praline, melted white chocolate and crêpes dentelles. Roll out between two sheets of baking paper. Place in the freezer for a few minutes and cut out using a cookie cutter slightly smaller than the mould. Set aside in the freezer until ready to assemble.
Pear compote
✔Diced pear
✔NH pectin
✔Vanilla powder
✔Caster sugar
Heat the diced pears with the vanilla in a saucepan. Mix the caster sugar and NH pectin in a small bowl. As soon as it starts to boil, pour over the diced pears and cook for 2 minutes, stirring constantly. Set aside until ready to assemble.
Caramel mousse
✔10g water
✔65g milk
✔30g sugar
✔80g cream
✔2g gelatine
✔1 egg yolk
✔10g sugar
✔4g cornflour
Soften the gelatine sheet in a bowl of cold water. Heat the 65g milk in a small saucepan. When it starts to simmer, set aside. Pour the water and 30g caster sugar into another saucepan and bring to the boil until you obtain a brown caramel. Remove from the heat and pour the hot milk over the caramel, whisking continuously.
In a bowl, beat the egg yolk with 10g of sugar until pale. Add a little of the caramel milk from the saucepan and 4g of cornflour. Mix together. Pour the mixture back into the saucepan and cook over a low heat, stirring constantly, until it thickens. Remove from the heat.
Pour this cream into a bowl, add the drained gelatine, mix and leave to cool slightly.
Whip the well-chilled liquid cream with an electric mixer. Gently fold into the previous mixture. Set aside.
Proceed with assembly.
Assembly
Pour the caramel mousse into the moulds, making sure to fill them halfway up the sides.
Add the pear compote.
Top with the caramel mousse.
Finish with the crunchy hazelnut biscuit.
Place in the freezer overnight.
The next day, remove your desserts from the moulds and immediately apply the brown velvet spray.
Pear jelly
✔120g ripe pears
✔10g caster sugar
✔4g gelatine
Soften the gelatine in a large bowl of cold water.
In a saucepan, heat the blended pear with the caster sugar and a little lemon juice. You can add a tablespoon of water if necessary. As soon as it starts to boil, remove from the heat and add the drained and softened gelatine.
Fill 3 cavities of the Silikomart quenelle silicone mould, place in the fridge until the jelly sets, then in the freezer. Fill a piping bag with the remaining jelly and pipe into the hollow of your dessert.
Lace tuile
✔15g butter
✔15g egg white
✔10g caster sugar
✔15g flour
Mix all the ingredients together. Fill the tuile mould. Smooth with an offset spatula to remove any excess. Bake in a hot oven at 170°C for 7-8 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.
Place your desserts on your serving plate. Fill the hollow of the dessert with pear jelly.
Place your tuiles on your plate just before serving your dessert.
Remove your pear jelly and pear sorbet quenelles from their moulds. I added chocolate leaves.
