Pecan pear entremet composed of
– a pecan biscuit,
– a pecan crisp,
– a creamy pecan insert,
– a pear compote insert,
– a pear mousse,
– velvet spray.
Material used
– Ancel 210 bloom gelatine
– Baking paper
– Yellow and brown velvet sprays
Ingredients
Pecan Praline (the day before)
✔100g pecans
✔50g powdered sugar
Creamy praline insert (the day before)
✔1 yolk
✔15g sugar
✔20g pecan praline
✔50g of liquid cream
✔1g gelatine
Pear compote insert
✔80g diced pears
✔2 tablespoons of water
✔10g caster sugar
✔2g pectin NH
Pecan praline crisp
✔10g white chocolate
✔15g pecan praline
✔10g crêpes dentelles
Pear mousse
✔150g mixed pears
✔120g liquid cream
✔3g gelatine
Yellow, brown velvet spray
The recipe
For 5 desserts
Pecan praline (the day before)
✔100g pecans
✔50g caster sugar
Place the pecans on a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and allow to cool. Place the pecans and the chopped caramel in the bowl of a blender and blend until you have a praline.
Creamy praline insert (the day before)
✔1 yolk
✔15g sugar
✔20g pecan praline
✔50g of liquid cream
✔1g gelatine
In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 50ml of cream to the boil, remove from the heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the pecan praline and mix. Leave to cool slightly then pour into the Silikomart X15 cavities insert mould (15g-18g per cube) and place in the freezer.
Pear compote insert
✔80g diced pears
✔2 tablespoons of water
✔10g caster sugar
✔2g NH pectin
Dice a ripe pear or pear in syrup. Pour into a saucepan with water. Heat through. In a small bowl, mix the caster sugar and pectin. When the pear mixture starts to boil, add the sugar and cook for 2 minutes while stirring. Remove from heat. Leave to cool slightly and pour into the Silikomart cubes x15 insert mould over the pecan cream. Put back in the freezer for at least 3 hours.
Pecan biscuit
✔65 g pecan powder
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 g caster sugar
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the pecan powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Gently fold into the mixture with a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 12 to 14 minutes at 170°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting it into squares.
Pecan praline crisp
✔10g white chocolate zéphir (Barry)
✔15g pecan praline
✔10g crêpes dentelles
Melt the white chocolate in the microwave, add the pecan praline and crumbled crêpes dentelles. Mix and then spread over the pecan biscuit squares. Place in the freezer.
Pear mousse
✔150g mixed pears
✔120g liquid cream
✔3g gelatine
Mix 150g of ripe pears or pears in syrup. Place the gelatine in a large bowl of cold water. Pour the blended pears into a saucepan and heat. As soon as it starts to boil, turn off the heat and add the wrung-out and softened gelatine. Mix well and set aside. In a bowl, whip the cold cream with an electric mixer. Gently fold in the previous mixture.
Assembly
Pour the pear mousse into the Silikomart cubes X8 mould, making sure that the edges of the mould are well covered. Add the creamy pecan/pear insert. Top with a little mousse and then with the pecan biscuit crisp side in. Place in the freezer overnight.
The next day, remove the cakes from the moulds and immediately apply the yellow/green and brown velvet sprays.
I made little tails out of dark chocolate and decorated them with a mint leaf.
