Pear and speculoos entremet composed of
– pear compote,
– pear mousse,
– speculoos crisp,
– yellow velvet spray,
– pear jelly,
– speculoos ice cream quenelle,
– tuile.
Equipment used
– Silikomart Essential X6 mold
– Ancel 210 Bloom gelatin (gold quality)
– Baking paper
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Ingredients
Pear compote
✔1 ripe pear
✔5g sugar
✔1g NH pectin
✔Vanilla powder
Pear mousse
✔145g pears
✔3g gelatin
✔150g heavy cream
Speculoos crunch
✔25g white chocolate
✔35g speculoos paste
✔20g crêpes dentelles
Tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
Pear jelly
Yellow velvet spray
The recipe
For 4 desserts
Pear compote
✔1 ripe pear
✔5g sugar
✔1g NH pectin
✔Vanilla powder
In a saucepan, heat the diced pears with the vanilla. In a small bowl, mix the powdered sugar and NH pectin. As soon as it starts to boil, pour over the diced pears and cook for 2 minutes, stirring constantly. Set aside until ready to assemble.
Speculoos crunch
✔25g white chocolate
✔35g speculoos paste
✔20g crêpes dentelles
Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and speculoos paste. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using a cookie cutter the same diameter as your mold. Place in the freezer until ready to assemble.
Pear mousse
✔145g pears
✔3g gelatin
✔150g heavy cream
Soften the gelatin sheet in a bowl of cold water. Heat the pear purée (blended ripe pears or blended pears in syrup) in a saucepan for a few minutes over low heat to allow some of the water to evaporate. Remove from the heat and add the drained and softened gelatin, stirring well. Set aside.
Whip the very cold liquid cream (minimum 30% fat content) with an electric mixer. Add the warm pear purée (at around 30°C so that the whipped cream does not collapse).
Assemble the dessert.
Fill your Silikomart mold halfway with pear mousse, making sure to cover all the edges.
Add the pear compote.
Top with pear mousse.
Finish with the crispy speculoos cookie.
Place in the freezer overnight or for at least 6 hours. The next day, remove your desserts from the molds and immediately apply the yellow velvet spray.
Dressage
Place your frozen pear jelly on your serving plate.
Cut one side of your jelly.
Place your dessert on your plate.
Chill.
Tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
Mix all the ingredients together. Fill the pear-shaped silicone mould. Smooth with an offset spatula to remove any excess.
Bake in a hot oven at 180°C for 6-8 minutes (may vary depending on your oven). Remove from the oven and turn out immediately. Be careful, they harden very quickly and become brittle. Handle with care.
I decorated my plate with a speculoos ice cream quenelle moulded using the Silikomart quenelle mould.
Add your tuile at the last minute.
