Pear, chocolate and hazelnut cake composed of
– a hazelnut biscuit,
– a milk chocolate mousse,
– a pear mousse,
– a milk chocolate mirror icing.
Material used
– Rectangular pastry frame 20X10cm
Ingredients
Hazelnut biscuit
✔120g icing sugar
✔2 eggs
✔120g hazelnut powder
✔40 g butter
✔40 g flour
✔30g caster sugar
✔3 egg whites
Milk chocolate mousse
✔2 sheets of gelatine (4g)
✔130g cream
✔1 yolk
✔15g sugar
✔6gl milk
✔100g milk chocolate
Pear mousse
✔2 sheets of gelatine (4g)
✔150g of pears in syrup, mixed
✔100g cold liquid cream
Milk chocolate mirror glaze
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g milk chocolate
✔30 g unsweetened condensed milk or cream
✔2 x 2g gelatine sheets
The recipe
For about 5 to 6 portions
Hazelnut biscuit
✔120g icing sugar
✔2 eggs
✔120g hazelnut powder
✔40 g butter
✔30 g flour
✔30g caster sugar
✔3 egg whites
Melt the butter. In a bowl, mix the whole egg with the icing sugar. Add the hazelnut powder, flour and melted butter. Mix well.
In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture using a spatula. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for about 10 minutes at 170°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting it into two equal rectangles 20X10cm. Place the first biscuit in the bottom of your pastry frame.
Milk chocolate mousse
✔2 sheets of gelatine (4g)
✔130g cream
✔1 yolk
✔15g sugar
✔60ml milk
✔100g milk chocolate
Soften the gelatine sheets in a bowl of cold water. In a bowl, mix the egg yolks with the caster sugar. Heat the milk in a saucepan. Remove from the heat, and pour over the egg yolk mixture, stirring. Return the mixture to the saucepan over the heat and cook over a low heat until it reaches 82ºC. Remove from the heat and add the gelatine, stirring well. Pour this hot custard over the chocolate, stirring with a whisk until melted. Set aside. Whip the cold cream with a mixer and add it to the custard in two or three batches, mixing gently with a spatula each time. Pour over the hazelnut biscuit (about 120g) and place in the freezer.
Pear mousse
✔2 sheets of gelatine (4g)
✔150g of pears in syrup, mixed
✔100g cold liquid cream
Soften the gelatine sheets in a bowl of cold water. Heat the pear puree in a saucepan. Remove from the heat and add the wrung-out and softened gelatine, stirring well. Set aside. Whip the cold cream with a mixer, adding the icing sugar. Add the warmed pear puree and pour over the chocolate mousse (about 120g). Put back in the freezer.
Place the second hazelnut biscuit and the remaining chocolate mousse (120g). Put back in the freezer for at least 15 minutes. Finish with the remaining pear mousse (120g). Place in the freezer overnight.
Milk chocolate mirror glaze
✔45 g sugar
✔45 g glucose
✔25 ml water
✔45 g milk chocolate
✔30 ml unsweetened condensed milk or cream
✔2 x 2g gelatine sheets
Heat the sugar, water and glucose in a saucepan. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the condensed milk. Use a hand blender to mix the mixture thoroughly. Remove the cake from the freezer. Raise the frame by 3 to 4 mm if it is already flush with the pear mousse. Cover the surface of the cake with the glaze, which has been cooled to 30/35°C. Leave in the fridge for a few minutes until the icing has set. Carefully remove the frame and cut 0.5 cm off each side of the cake, so that the layers are well defined. Cut into individual slices and leave to thaw in the fridge for at least 3-4 hours.
