Pear and caramel entremet composed of
– a pear mousse,
– an almond dacquoise biscuit,
– caramel,
– a decorative butterfly tile.
Material used
– Ancel 210 bloom gelatine
– Tefal baking tray
– Baking paper
– Pavoni butterfly silicone mould
– Angled spatula
Ingrédients
Almond dacquoise (the day before)
✔45g egg whites
✔45g almond powder
✔40g icing sugar
✔15g caster sugar
Pear bavarois (the day before)
✔200g pear puree
✔200g of liquid cream 30% fat
✔30g caster sugar
✔5g of gelatine
Caramel
✔80g caster sugar
✔100g heated cream
✔30g of semi-salted butter
Decorative butterfly tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔Vanilla
+ chopped almonds
The recipe
For 4 entremets
Almond dacquoise (the day before)
✔45g egg whites
✔45g almond powder
✔40g icing sugar
✔15g caster sugar
Whisk the egg whites with the caster sugar. Sift in the almond powder and icing sugar. Stir gently. Spread on a baking sheet and bake at 170°C for about 10 minutes. Cut out the biscuit with a biscuit cutter.
Pear bavarois (the day before)
✔200g pear puree
✔200g of liquid cream 30% fat
✔30g caster sugar
✔5g of gelatine
Place the gelatine sheets in a large bowl of cold water. Heat the mixed pears in a saucepan. Remove from the heat and add the gelatine leaves, which have been softened and wrung out well. Mix and set aside. In a large bowl, whip the cold cream with an electric mixer, gradually adding the caster sugar. Add the warm mixture and stir gently with a pastry blender. Pour into the silikomart cylinder mould 6 cavities and finish by placing the dacquoise biscuit. Place in the freezer overnight.
Caramel
✔80g caster sugar
✔100g heated cream
✔30g of semi-salted butter
To make a homemade caramel: Melt the sugar in a saucepan. When it has a nice amber colour add the heated cream off the heat. Mix well and put back on the heat to melt all the caramel. Remove from the heat and gradually add the butter, cut into pieces. Transfer to a container, strain and place in a cool place.
Decorative butterfly tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔Vanilla
Mix all the ingredients together. Line a mould (here a Pavoni butterfly mould). Place in the oven at 170°C. Keep an eye on the cooking time as it is very quick, 6 to 8 minutes. Turn out of the oven. Be careful, they harden very quickly and become fragile and brittle.
Assembly
Take the bavarois out of the freezer. Leave to defrost in a cool place. Using a cookie cutter, mark the hole and then use a spoon to remove 0.5 to 1 cm from the top. Top with caramel. Place chopped almonds at the base all around.
Place in the fridge until ready to eat. Just before serving, place a decorative tile on top.
