Hazelnut pear entremet
– a hazelnut biscuit,
– a hazelnut praline insert,
– a pear mousse
– a speculoos biscuit,
– mirror icing.
Material used
– X6 mini Goccia silikomart mould
– X15 silikomart petits fours mould
– Ancel 210 Bloom gelatine (gold quality)
Ingredients
Hazelnut and almond praline
✔50g hazelnuts
✔50g almonds
✔50g caster sugar
Hazelnut biscuit
✔10g butter
✔35g hazelnut powder
✔35g icing sugar
✔7g flour
✔25g egg
✔1 egg white
✔10g caster sugar
Pear mousse (the day before)
✔150g mixed ripe pears
✔150g 30% liquid cream
✔4g gelatine
Speculoos biscuit
✔30g butter
✔60g speculoos biscuits
Milk chocolate mirror icing
✔45g sugar
✔45g glucose
✔25g water
✔2 gelatine leaves (4g)
✔45g milk chocolate
✔30g liquid cream
Caramel-coloured mirror icing
✔22g sugar
✔22g glucose
✔12g water
✔1 sheet gelatine 2g
✔22g white chocolate
✔15g liquid cream
✔Caramel colouring
The recipe
For 4 desserts
Hazelnut and almond praline
✔50g hazelnuts
✔50g almonds
✔50g caster sugar
Pour the hazelnuts and almonds onto a baking tray and place in the oven at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the hazelnuts (rubbing to remove the skin), almonds and chopped caramel in the bowl of a blender and blend until you have a praline.
Hazelnut biscuit
✔10g butter
✔35g hazelnut powder
✔35g icing sugar
✔7g flour
✔25g egg
✔1 egg white
✔10g caster sugar
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a pretty colour and a nutty smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the hazelnut powder (I mixed 65g of hazelnuts), flour and melted butter. Mix well. In another bowl, whisk the egg whites with the caster sugar. Gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and leave to cool before peeling off the paper and cutting out the biscuit using a cookie cutter. You will have some biscuit left over.
Pear mousse (the day before)
✔150g mixed ripe pears
✔150g 30% liquid cream
✔4g gelatine
Soften the gelatine leaves in a bowl of cold water. Heat the pear purée in a saucepan. Remove from the heat and add the wrung-out, softened gelatine, stirring well. Set aside. Whip the cold cream in a mixer. Add the cooled pear purée.
Assembly
Fill the silikomart mould with the pear mousse. Add the frozen praline insert. Top with the pear mousse and finish with the hazelnut biscuit. Place in the freezer overnight.
Speculoos biscuit
✔30g butter
✔60g speculoos
In a salad bowl, crumble the speculoos. Add the melted butter. Mix well. Fill a fluted biscuit cutter with the biscuits (approximately 15g), packing well with the back of a spoon. Carefully remove the biscuit cutter and repeat the operation 3 times.
Milk chocolate mirror icing
✔45g sugar
✔45g glucose
✔25g water
✔2 gelatine leaves (4g)
✔45g milk chocolate
✔30g liquid cream
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the sugar, water and glucose to 110°C. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted milk chocolate. Stir well. Add the cream. Use an immersion blender to blend the mixture evenly.
Caramel-coloured white chocolate mirror icing
✔22g sugar
✔22g glucose
✔12g water
✔1 sheet gelatine 2g
✔22g white chocolate
✔15g liquid cream
✔Caramel colouring
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the sugar, water and glucose to 110°C. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted white chocolate. Stir well. Add the cream and colouring. Use an immersion blender to blend the mixture evenly. Pour into a piping bag.
Remove the mousses from the freezer, unmould and place on a wire rack. Immediately cover the surface with the milk chocolate icing, cooled to 35°C. Quickly apply the second 35°C icing before the first has set, using quick strokes. Place on the speculoos biscuits. Chill for at least 2 hours.
