Speculoos pear buchette
– speculoos mousse,
– a pear mousse,
– a speculoos crunch,
– white and brown velvet sprays
Material used
– Silikomart mould cylinder 75 X8
– Silikomart mini buches mould
– Ancel 210 Bloom gelatin (gold quality)
– Baking paper
Ingredients
Speculoos mousse
✔30g liquid cream
✔50g speculoos paste
✔2g gelatin
✔80g liquid cream 30% min MG
Pear mousse
✔220g ripe pears
✔10g sugar
✔150g cream
✔4g gelatin
Speculoos crisp
✔30g white chocolate
✔50g speculoos dough
✔30g crêpes dentelles
White and brown velvet sprays
The recipe
For 5 logs
Speculoos mousse
✔30g liquid cream
✔50g speculoos paste
✔2g gelatin
✔80g liquid cream 30% min MG
Place the gelatine leaf in a bowl of cold water. Heat the cream and speculoos paste in a saucepan. Remove from the heat and add the gelatine. Pour the cold cream into a bowl and whip with an electric mixer. Gently stir in the warmed mixture (T at around 30°C). Fill the silikomart cylinder mould and place in the freezer for at least 6 hours.
Speculoos crisp
✔30g white chocolate
✔50g Lotus speculoos dough
✔30g crêpes dentelles
Melt the white chocolate in the microwave. Add crumbled crêpes dentelles and speculoos paste. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from freezer and cut out using a cookie cutter. Place in the freezer until ready to assemble.
Pear mousse
✔220g ripe pears
✔10g sugar
✔150g cream
✔4g gelatin
Place the gelatine in a large bowl of cold water. In a saucepan, heat the blended pears with the caster sugar. Off the heat (T around 60°C), add the wrung-out, softened gelatin. Set aside.
Pour the chilled cream into a bowl and whip with an electric mixer. Gently stir in the lukewarm mixture (T around 30°C).
Assembly
Fill the silikomart mini buchette mold with pear mousse, working up the sides. Add the frozen speculoos cream insert, previously cut in half. Add a little mousse and finish with the speculoos crisp. Place in the freezer overnight.
Unmold the frozen entremets and immediately apply the white and brown velvet sprays.
I put a little edible gold leaf on top.
