Brown pear leaf, composed of
– pear compote,
– chestnut mousse,
– a praline crisp,
– sweet cocoa pastry,
– tuile leaves.
Equipment used
– Silicone sheet mould (Temu)
– Baking paper
– Silicone tile mould
– Caramel velvet spray
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Ingredients
Chestnut mousse
✔70g chestnut cream
✔2g gelatine
✔30g single cream
✔100g whipped cream
Praline crisp
✔30g white chocolate
✔30g praline
✔20g crêpes dentelles
Pear compote
✔ 1 pear, cut into pieces
✔ Vanilla powder
Cocoa shortcrust pastry
✔ 80g flour
✔ 25g caster sugar
✔ 40g butter
✔ 5g cocoa powder
Caramel velvet spray
Cocoa tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder
The recipe
For 3/4 plates
Crunchy praline
✔30g white chocolate
✔30g praline
✔20g crêpes dentelles
Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and the praline. Mix gently. Roll out the mixture 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 back in the freezer until ready to assemble.
Pear compote
✔1 pear, cut into pieces
✔Vanilla powder
Dice a ripe pear into small cubes. Place them in a small saucepan with some vanilla powder. Cook gently over a low heat for a few minutes, then set aside for assembly.
Chestnut mousse
✔70g chestnut cream
✔2g gelatine
✔30g single cream
✔100g whipped cream
Soak the gelatine sheet in a bowl of cold water until softened.
Heat the chestnut cream with 30g of single cream in a saucepan. Remove from the heat and add the drained, softened gelatine, stirring well. Set aside.
Whip the very cold single cream with an electric whisk, adding the icing sugar. Add the warm chestnut cream. Proceed to assemble the dessert.
Assembly
Fill the ‘Feuille’ silicone mould halfway with chestnut mousse.
Add the pear compote.
Top with the remaining brown mousse. Finish with the crunchy praline biscuit.
Chill for at least 1 hour to allow the gelatine to set properly, then place in the freezer for at least 6 hours or overnight.
Chocolate shortcrust pastry
✔ 80g flour
✔ 25g caster sugar
✔ 40g butter
✔ 5g cocoa powder
Mix all the ingredients together in a mixing bowl, spread the mixture onto a baking tray and bake for a few minutes at 175°C. Leave to cool. The mixture will harden as it cools. Set aside until you are ready to serve your dessert.
Cocoa tuile
✔ 25g sugar
✔ 12g flour
✔ 12g melted butter
✔ 15g egg white
✔ 3/4g cocoa powder
Mix all the ingredients together. Spoon the mixture into a silicone leaf mould. Smooth the surface with an angled spatula to remove any excess.
Bake in a preheated oven at 180°C for 6–8 minutes (this may vary depending on your oven and mould). Remove from the mould as soon as they come out of the oven. Be careful, as they harden very quickly and become brittle. Handle with care.
Plating
Place your sweet pastry on your plate, followed by one dessert leaf per plate. Chill until ready to serve.
Just before serving, arrange the tuile-style leaves on the plates.
