Pear, praline and hazelnut entremet composed of
– a sweet hazelnut pastry,
– a hazelnut biscuit,
– a praline insert,
– a pear mousse,
– velvet spray.
– Pavoni pear mould 5.3 X 7 cm
– Ancel 210 Bloom gelatine (gold quality)
For 8 small pears
Homemade hazelnut praline (The day before)
✔50g caster sugar
Pour the hazelnuts onto a baking tray and bake at 150°C for 15 minutes.
In a saucepan, pour the caster sugar and make a caramel. When the caramel has a nice colour, pour it onto a sheet of baking paper and leave to cool. Place the hazelnuts (having rubbed them to remove the skin) and the cooled caramel, cut into pieces, in the bowl of a blender and blend until you obtain the hazelnut praline. You will have some praline left over for other recipes.
Fill the Silikomart Tartufino mould with hazelnut praline and place in the freezer for at least 3 to 4 hours.
Hazelnut biscuit (the day before)
✔35g hazelnut powder
✔35g icing sugar
✔1 egg white
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice nutty colour and 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. Gently fold them into the mixture with a spatula. 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 allow it to cool before cutting it out with a round cookie cutter to fit the diameter of your silicone mould opening.
Pear mousse (the day before)
✔160g ripe pears, mixed
✔100g of liquid cream 30% MG minimum
Place the gelatine in a large bowl of cold water. In a saucepan, heat the mixed pears. Off the heat, add the wrung out and softened gelatin. Set aside.
In a bowl, pour the cold cream and whip it with an electric mixer. Add and stir gently the previous mixture.
Assembly (the day before)
Pour some of the pear mousse into the Pavoni mould. Assemble the pear insert halves in pairs and place them in the pear mould. Add a little pear mousse and finish with the hazelnut biscuit.
Hazelnut sweet pastry (The day after)
✔20g hazelnut powder
Mix all the ingredients together, film and put in the fridge. Roll out the dough with a rolling pin and cut out with a cookie cutter. Place in the freezer for a few minutes while you preheat your oven to 180°C. Place your pastry on a baking tray between two micro-perforated baking mats. Place in the oven for about ten minutes. Leave to cool.
Take the frozen pears out and apply the velvet sprays (yellow, brown) immediately. Place each pear on a hazelnut sweet biscuit. Place in the fridge while defrosting (2 hours). I decorated with tails made with milk chocolate and fresh mint leaves.