Hazelnut pear cake
– a chocolate praline crunch,
– a hazelnut cookie,
– a pear mousse,
– hazelnut mousse,
– pear jelly.
Material used
– Square frame 12X12x4.5 cm
– Ancel 210 bloom gelatin
– Tefal baking tray
– Baking paper
– Angled spatula
Ingredients
Hazelnut cookie
Hazelnut powderPowdered sugarEggFlourMelted butterEgg whites
Pears in syrup
Pears
Powdered sugar
Water
Liquid vanilla
Chocolate praline crispMilk chocolatePralineCrêpes dentelles
Pear moussePear in syrupLiquid creamGelatin
Hazelnut praline mousseLiquid creamLiquid cream 30% fatGelatinHazelnut praline
Pear jellyGelatinMixed pears in syrupPear cooking water
The recipe
Serves 4
Chocolate praline crisp
Melt the milk chocolate. Add hazelnut praline and crêpes dentelles. Mix gently. Spread between two sheets of parchment paper, place in the freezer for a few minutes, then cut a square the size of your 12×12 cm frame. Place in the bottom of your frame and set aside in the fridge.
Hazelnut cookie
Mix all ingredients. Pour onto a baking tray lined with baking paper. Bake at 170°C. Cut out a 12x12cm square and place in the pastry frame on top of the crisp.
Pears in syrup
Peel, quarter and cook pears in a saucepan with water, sugar and liquid vanilla.
Pear mousse
To make a pear mousse, pour the blended pears in syrup into a saucepan and heat. Add the gelatine and whipping cream, then pour half over the hazelnut cookie. Place in the freezer for 10 minutes.
Hazelnut mousse
To make a hazelnut mousse, pour the liquid cream and hazelnut praline into a saucepan and heat. Add the gelatine and whipping cream, then pour half over the pear mousse. Place in the freezer for 10 minutes.
Add the remaining pear mousse and place in the freezer again for 10 minutes, followed by the remaining hazelnut mousse. Place in the freezer overnight.
Pear jelly
On the same day, make a jelly using pears in syrup mixed with the pear cooking water. Add the gelatine and pour over the frozen cake.
Place in a cool place while defrosting. Remove frame. Serve whole or cut into individual portions.
