Pear praline entremet composed of
– pear mousse,
– hazelnut praline,
– praline crunch,
– brown velvet spray,
– pear jelly,
– pear sorbet quenelle,
– sweet cocoa dough.
Equipment used
– Silikomart Essential X6 mould
– Silikomart quenelle mould
– Pear lace mat
– Ancel 210 Bloom gelatine (gold quality)
(links remunerated by Amazon)
Ingredients
Crunchy praline
✔15g white chocolate
✔20g praline
✔20g crêpes dentelles
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Pear mousse
✔110g pears
✔2.5g gelatine
✔110g single cream
Pear jelly
✔2g gelatine
✔80g blended pears
Sweet cocoa dough
✔80g flour
✔10g powdered praline
✔25g caster sugar
✔10g cocoa powder
✔35g butter
Faur pear sorbet
Brown velvet spray
The recipe
For 4 entremets
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 skin as possible, and the caramel, cut into pieces, in a blender and blend until you obtain praline. You will have some praline left over to use in other recipes. It keeps very well in a sealed container. Just mix it well again before use, as the oil from the hazelnuts rises to the surface.
Crunchy praline
15g white chocolate
20g praline
20g crêpes dentelles
Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and praliné. 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 mould. Place in the freezer until ready to assemble.
Pear mousse
✔110g pears
✔2.5g gelatine
✔110g single cream
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 low heat to allow some of the water to evaporate. Remove from the heat and add the drained and softened gelatine, stirring well. Set aside.
Whip the well-chilled liquid cream with a minimum fat content of 30% using an electric mixer. Add the warmed pear purée. (T<approx. 30°C so that the whipped cream does not collapse).
Pear jelly
✔2g gelatine
✔80g blended pears
Heat 80g of blended ripe pears in a saucepan. Remove from the heat and add 2g of gelatine, which has been squeezed dry and softened in a bowl of cold water.
Fill the mould cavities and place in the fridge until the jelly sets, then transfer to the freezer.
Assembly
Fill your Silikomart Essentiale mould with pear mousse, making sure to cover all the edges.
Poach the hazelnut praline.
Top up with pear mousse.
Finish with the praline crunch.
Place in the freezer overnight.
The next day, remove your desserts from the moulds and immediately apply the brown velvet spray.
Sweet cocoa dough
✔80g flour
✔10g powdered praline
✔25g caster sugar
✔10g cocoa powder
✔35g butter
Mix all the ingredients together in a bowl, spread out on a baking tray and bake for a few minutes at 175°C. Leave to cool. The dough will harden as it cools. Set aside until you are ready to assemble your dessert.
Dressage
Place your pear praline dessert on your serving plate. Sprinkle with the sweet cocoa paste. Add your pear jelly. I added a few chocolate leaves that I found on the annikids.com website.
Just before serving, add the pear sorbet quenelle (I used the Faur brand) moulded using the Silikomart quenelle mould.
