Pear praline entremet composed of
– pear mousse,
– pear jelly,
– praline crunch,
– brown velvet spray,
– a scoop of pear sorbet.
Equipment used
– Silicone flower mould (Tému)
– Cooking thermometer
– Baking paper
– Rolling pin
– Piping bag
– Silikomart quenelle mould
(links remunerated by Amazon)
Ingredients
Pear mousse
✔70g single cream
✔100g blended pears
✔2g gelatine
Pear jelly
✔50g blended pears
✔2g gelatine
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Crunchy hazelnut praline
✔30g white chocolate
✔20g crêpes dentelles
✔40g hazelnut praline
A little dark chocolate
Brown velvet spray
The recipe
For 3 plates
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Spread the hazelnuts on a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the hazelnuts, which have been rubbed to remove as much of the skin as possible, and the caramel, cut into pieces, into a blender and blend until you obtain a praline. Store in a sealed container. You will have some praline left over to use in other recipes.
Crunchy hazelnut praline
✔30g white chocolate
✔20g crêpes dentelles
✔40g hazelnut praline
Mix the praline, white chocolate (melted in the microwave) and crêpes dentelles. Roll out between two sheets of baking paper. Place in the freezer for a few minutes and cut out using a cookie cutter slightly smaller than the mould. Set aside in the freezer until ready to assemble.
Pear mousse
✔70g single cream
✔100g blended pears
✔2g gelatine
Soften the gelatine 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 a low heat so that the water evaporates a little. Remove from the heat and add the drained and softened gelatine, stirring well. Set aside.
Whip the very cold single cream (minimum 30% fat) with an electric mixer. Add the warm pear purée. (T<approx. 30°C so that the whipped cream does not collapse).
Assembly
Fill the mould cavities with pear mousse. I found this silicone mould on the Temu website. Add the praline crispy biscuit.
Place in the freezer overnight.
The next day, remove the desserts from the moulds and immediately apply the brown velvet spray.
Place your flowers on each plate.
Pear jelly
✔50g blended pears
✔2g gelatine
Place the gelatine sheet in a large bowl of cold water.
Blend your ripe pears. I added a few drops of lemon juice. Pour into a small saucepan and heat.
As soon as it starts to boil, remove from the heat and add the well-drained and softened gelatine. Set aside to allow the jelly to cool slightly. Fill a piping bag with the jelly.
I made the flower stems out of chocolate.
I piped pear jelly into the centre of each flower and served them with a quenelle of pear sorbet moulded in a Silikomart quenelle mould.
I decorated them with pear leaves.
