Hazelnut pear cake with
– a hazelnut biscuit
– a hazelnut praline crisp,
– a pear mousse
– a rocher icing.
Material used
– Pavoni Slake mould
– Ancel 210 bloom gelatine
– Tefal baking tray
– Baking paper
Ingredients
Hazelnut praline
✔100g hazelnuts
✔50g caster sugar
Hazelnut biscuit
✔35g icing sugar
✔1 egg
✔35g hazelnut powder
✔10g butter
✔7 g flour
✔1 egg white
Chocolate and hazelnut praline crisp
✔40g hazelnut praline
✔30g milk chocolate
✔30g crêpes dentelles
Pear mousse (the day before)
✔115g mixed pears
✔10g caster sugar
✔100g single cream
✔3g gelatine
Rock icing
✔150g chocolate
✔20g neutral oil
✔30g chopped almonds
The recipe
Serves 6
Hazelnut praline
✔100g hazelnuts
✔50g caster sugar
Pour the hazelnuts onto a baking tray and place in the oven at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the hazelnuts, which have been rubbed to remove as much of the skin as possible, and the caramel, cut into pieces, in the bowl of a blender and blend until the praline is obtained.
Hazelnut biscuit
✔35g icing sugar
✔1 egg
✔35g hazelnut powder
✔10 g butter
✔7 g flour
✔1 egg white
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 a mixer. Gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for approximately 10 minutes at 170°C. Remove the biscuit from the oven and leave to cool before peeling it from the paper and cutting it out using the cookie cutter supplied with the tin.
Chocolate and hazelnut praline crisp
✔40g hazelnut praline
✔30g milk chocolate
✔30g crêpes dentelles
Melt the milk chocolate. Add the crumbled crêpes dentelles and praline. Mix gently. Spread over the hazelnut biscuit and place in the freezer.
Pear mousse
✔115g mixed pears
✔10g caster sugar
✔100g liquid cream
✔3g gelatine
Soften the gelatine leaves in a bowl of cold water. Heat the pear purée (blended ripe pears or blended pears in syrup) in a saucepan. Remove from the heat and add the gelatine, wrung out and softened, stirring well. Set aside. Whip the cold cream with a mixer, adding the icing sugar. Add the cooled pear purée.
Assembly
Fill the Pavoni Slake mould with the pear mousse, then finish with the hazelnut biscuit covered in the crumble, with the crumble facing inwards. Place in the freezer overnight.
Rock icing
✔150g chocolate
✔20g neutral oil
✔30g chopped almonds
In a narrow container that can hold the entremet, pour melted milk chocolate with a little neutral oil and chopped almonds. Mix well. Remove the desserts from the freezer. Push a wooden skewer over the top and dip the entremets into the rock icing, which has been cooled to <40°C. Scrape the edges of the cakes to remove any excess and place them on a plate.
