Pear and Speculoos Entremet
– a pear compote,
– a speculoos mousse,
– a speculoos crunch,
– white velvet spray.
Material used
– Essential X6 silikomart mould
– Ancel 210 Bloom gelatin (gold quality)
– Baking paper
Ingredients
Pear compote
✔125g diced ripe pears
✔20g sugar
✔2g NH pectin
Speculoos mousse
✔35g speculoos paste
✔85g whipping cream
✔40g liquid cream
✔2g gelatin
Speculoos crisp
✔25g white chocolate
✔30g speculoos dough
✔20g crêpes dentelles
White velvet spray
The recipe
For 4 desserts
Pear compote
✔125g diced ripe pears
✔20g sugar
✔2g NH pectin
In a saucepan, heat the diced pears. In a small bowl, combine powdered sugar and NH pectin. As soon as it starts to boil, pour over the diced pears and, without stopping stirring, cook for 2 minutes. Set aside until ready to assemble.
Speculoos crisp
✔25g white chocolate
✔30g speculoos dough
✔20g crêpes dentelles
Melt the white chocolate in the microwave. Add crumbled crêpes dentelles and speculoos paste. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from freezer and cut out with a cookie cutter to fit the diameter of your mold. Place in the freezer until ready to assemble.
Speculoos mousse
✔35g speculoos paste
✔85g whipping cream
✔40g liquid cream
✔2g gelatin
Place the gelatine sheet in a bowl of cold water. In a saucepan, heat the 40g cream with the speculoos paste. Blend well to obtain a homogeneous mixture. Remove from heat and add the wrung-out gelatin. Set aside.
Pour the 85g chilled cream into a bowl and whip with an electric mixer. Incorporate the previous mixture once it has cooled slightly (to around 30-35°C). Mix gently with a spatula.
Proceed with assembly.
Fill the Essentials 80 mould halfway with speculoos mousse, working up the sides. Add the pear compote. Finish with a little speculoos mousse and not the crunchy cookie.
Place in the freezer overnight or for at least 6 hours. The next day, unmold your entremets and immediately apply the white velvet spray.
I decorated my entremet with a pear made from white chocolate colored yellow.
