Speculoos pear entremet composed of
– pear mousse,
– speculoos crisp,
– tuile,
– pear jelly.
Equipment used
– Saint Anna silicone mould
– Butterfly lace mould
– Ancel 210 Bloom gelatine (gold quality)
– Baking paper
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Ingredients
Pear jelly
✔120g ripe pears
✔10g caster sugar
✔4g gelatine
Pear mousse
✔110g pears
✔2.5g gelatine
✔110g single cream
Speculoos crunch
✔20g white chocolate
✔35g speculoos paste
✔20g crêpes dentelles
Butterfly lace biscuit
✔15g butter
✔15g egg white
✔10g caster sugar
✔15g flour
The recipe
For 3 desserts
Pear jelly
✔120g ripe pears
✔10g caster sugar
✔4g gelatine
Soften the gelatine in a large bowl of cold water.
In a saucepan, heat the blended pear with the caster sugar and a little lemon juice. You can add a tablespoon of water if necessary. As soon as it starts to boil, remove from the heat and add the drained and softened gelatine.
Fill the silicone mould, place in the fridge until the jelly sets, then transfer to the freezer.
Crunchy speculoos
✔20g 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 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 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).
Fill your silicone mould with pear mousse.
Finish with the crispy speculoos biscuit.
Place in the freezer overnight or for at least 6 hours. The next day, remove your desserts from the molds.
Dressage
Place your frozen pear jelly ring on your serving plate.
Place your dessert in the middle. Keep it cool while it thaws and until you’re ready to eat it.
Butterfly lace tuile
✔15g butter
✔15g egg white
✔10g powdered sugar
✔15g flour
Mix all the ingredients together. Fill the butterfly tuile mold. Smooth with an offset spatula to remove any excess. Bake in a hot oven at 170°C for 7-8 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. Set aside until ready to assemble.
Place your tuile on your dessert just before serving.
