Pear and dulcey entremet composed of
– an almond biscuit,
– a pear mousse,
– brown velvet spray,
– a dulcey rock icing.
Material used
– Silikomart mould for Vela sails
– Ancel 210 bloom gelatin (gold quality)
– White velvet spray
Ingredients
Almond biscuit (the day before)
✔65 g almond powder
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 g caster sugar
Pear mousse (the day before)
✔260g ripe pears, mixed
✔3 sheets of gelatine
✔150g liquid cream 30% MG
Dulcey rock icing
✔Dulcey or white chocolate
✔Chopped almonds
✔Neutral oil
Brown velvet spray
The recipe
For about 6 desserts
Almond biscuit (the day before)
✔65 g almond powder
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 g caster sugar
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the almond powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture with a spatula. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and allow it to cool before cutting it out with the cutter supplied with the Silikomart mould.
Pear mousse (the day before)
✔260g ripe pears, mixed
✔3 sheets of gelatine
✔150g of liquid cream 30% MG
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. Add the cooled pear purée.
Assembly
Fill the silikomart with the pear mousse. Add the almond biscuit and place in the freezer overnight.
Dulcey rock icing
✔Chocolate praline
✔Chopped almonds
✔Neutral oil
In a narrow container that can hold the entremet, pour dulcey chocolate with a little neutral oil and chopped almonds.
If you do not have dulcey chocolate, you can use white chocolate. Place the chocolate in an ovenproof container and bake at about 130°C. Stir frequently until the chocolate has a nice caramel colour. You can add a little oil. Mix well.
Remove the desserts from the freezer and apply the brown velvet spray immediately. Push a wooden skewer over the top and dip the entremets into the rock icing which has been brought to a temperature of <40°C. Scrape the edges of the cakes to remove the excess and place them on your serving dish.
I decorated with a little gold leaf to hide the hole made with the wooden pick. Place in the fridge for at least 3 to 4 hours.
