Pear and Hazelnut Entremet made with
– a pear mousse,
– diced pears,
– a hazelnut biscuit,
– a brown velvet spray,
– a hazelnut sweet biscuit,
– a dark chocolate decoration.
Material used
– Micro perforated silicone baking mat
– Silikomart silicone mould Truffle Crown 90
Ingredients
Pear mousse
✔180g mixed pears
✔4g gelatine
✔150g liquid cream
✔Pears, diced
Hazelnut biscuit
✔65g hazelnut powder
✔1 egg
✔65 g icing sugar
✔20g butter
✔7 g flour
✔1 egg white
✔10g caster sugar
Hazelnut sweet pastry
✔85g flour
✔25g hazelnut powder
✔22g sugar
✔35g butter
✔1/2 yellow
✔1 pinch of salt
Assembly
✔Spray brown velvet
✔Milk chocolate disc
The recipe
For 4 desserts
Hazelnut biscuit
✔65 g hazelnut powder
✔1 egg
✔65 g icing sugar
✔20g butter
✔7 g flour
✔1 egg white
✔10g caster sugar
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a nutty smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the hazelnut powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Incorporate a third of the egg whites and mix to loosen the mixture, then gently fold the rest into the mixture with a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Spread with an angled spatula to ensure a uniform height. Bake the biscuit for 10 to 12 minutes at 180°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting it out using the cookie cutter supplied with the silicone mould.
Pear mousse
✔180g mixed pears
✔4g gelatine
✔150g liquid cream
✔Pears, diced
Place the gelatine leaves in a bowl of cold water. Heat the pear puree (mixed syrup pears) in a saucepan. As soon as it boils slightly, turn off the heat and add the drained gelatine. Mix well and set aside. Whip the cold 30% minimum fat cream with an electric mixer. Mix in the cooled pear purée and fill the Silikomart mould halfway. Garnish with diced pears. Add the pear mousse and finish with the hazelnut biscuit. Place in the freezer for at least 4 to 5 hours.
Hazelnut sweet pastry
✔85g flour
✔25g hazelnut powder
✔22g sugar
✔35g butter
✔1/2 yellow
✔1 pinch of salt
Mix all the ingredients together, film and chill for 1 hour. Roll out the dough between two sheets of baking paper, cut out using the cookie cutter supplied with the tin. Place in the freezer for 10 minutes while you preheat your oven to 175°C. Bake on a baking tray between two micro-perforated baking mats for about 12 minutes (adjust the time if necessary, depending on your oven). Allow to cool before removing from the baking mat as the biscuit hardens and becomes less fragile to handle.
Mounting
✔Spray brown velvet
Remove the pear cakes from the freezer, unmould and immediately apply the brown velvet spray. Place on the sweet pastry biscuit.
I decorated with a dark chocolate disc made with a chocolate transfer sheet (found on meilleurduchef.com).
