Pine cone entremet composed of
– chestnut mousse,
– pear compote,
– hazelnut crisp,
– brown velvet spray.
– sweet cocoa dough,
– tuiles,
– pear sorbet quenelle.
Equipment used
– Silikomart half-sphere mould with 15 cavities
– Ancel 210 Bloom gelatine (gold quality)
– Pine cone silicone mould
(links remunerated by Amazon)
Ingredients
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Hazelnut crunch
✔25g white chocolate
✔35g hazelnut praline
✔30g crêpes dentelles
Pear compote
✔1 ripe pear
✔1g pectin
✔10g sugar
Chestnut mousse
✔150g chestnut cream
✔130g single cream (30+100)
✔3g gelatine
Tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
Sweet cocoa soil
✔80g flour
✔10g powdered praline
✔30g sugar
✔10g cocoa
✔45g butter
✔Brown velvet spray
✔Pear sorbet quenelle
The recipe
For 4 pine cones
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 hazelnut
✔25g white chocolate
✔35g hazelnut praline
✔30g crêpes dentelles
Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and praline. 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 slightly smaller than your mould. Place the crisp in the freezer until ready to assemble.
Pear compote
✔1 ripe pear
✔2g pectin
✔10g sugar
Peel and finely dice the pear. Heat 3/4 of the diced pear in a saucepan for a few minutes. In a small bowl, mix the caster sugar and NH pectin. Increase the heat and, as soon as it starts to boil, pour over the diced pear. Cook for 2 minutes, stirring constantly. Allow to cool slightly, add the remaining quarter of the diced pear, mix, then pour into the half-sphere cavities of the Silikomart mould (15 cavities). Place in the fridge for 1 hour, then in the freezer for at least 3 to 4 hours.
Assemble two hemispheres to form a complete sphere.
Brown mousse
✔150g chestnut cream
✔130g single cream
✔3g gelatine
Add the gelatine leaves to a large bowl of cold water. Heat 30g of single cream in a saucepan with the chestnut cream. Remove from the heat and add the softened, squeezed gelatine.
Whip the remaining single cream (100g), which should be very cold, with an electric mixer. Gently fold it into the previous mixture when it has cooled to below 30°C.
Assembly
Fill the Pinecone dessert silicone mould halfway with chestnut mousse.
Add the pear compote sphere.
Top with the remaining chestnut mousse.
Finish with the crispy biscuit. Place in the freezer.
The next day, quickly remove the desserts from the moulds. Apply the brown velvet spray.
Sweet cocoa dough
✔80g flour
✔10g powdered praline
✔30g sugar
✔10g cocoa powder
✔45g butter
I made some sweet cocoa dough to decorate my serving plate. Mix all the ingredients together, spread on a baking tray and bake for a few minutes at 175°C.
Allow your soil to cool completely before spreading it around your dessert.
Tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
Mix all the ingredients together. Fill the Pavoni leaf 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 mould as soon as they come out of the oven. Be careful, they harden very quickly and become brittle. Handle with care.
I added a pear sorbet quenelle made using the Silikomart quenelle mould and pieces of chocolate branches.
Tree branch-shaped mould
