Chestnut pear mushroom
– of chestnut mousse,
– a pear compote,
– a hazelnut crisp,
– a hazelnut biscuit
– a white chocolate shell,
– brown velvet spray.
Material used
– Silikomart baba mould 11 cavities
– Silikomart half sphere mould X8
– Silikomart half sphere mould 15 cavities
– Ancel 210 Bloom gelatine (gold quality)
– Brush
Ingredients
Hazelnut biscuit
✔35 g hazelnut powder
✔1 egg
✔35 g sugar
✔10g butter
✔7 g flour
✔1 egg white
Hazelnut crisp
✔20g white chocolate
✔30g hazelnut praline
✔29g crêpes dentelles
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Pear compote
✔190g of ripe pears
✔2g pectin
✔10g sugar
Chestnut mousse
✔150g chestnut cream
✔120g liquid cream
✔3g gelatine
Shell
✔White chocolate
✔Cocoa powder
Green mousse
✔1 whole egg
✔50 g sugar
✔50 g flour
✔1/2 sachet yeast
✔Green colouring
The recipe
For 4 mushrooms
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Place the hazelnuts on a baking tray and cook 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 you obtain the praline. You’ll have some praline left over for other recipes. It keeps very well in a closed container. Just make sure you blend it again before use, as the hazelnut oil will rise to the surface.
Hazelnut biscuit
✔35 g hazelnut powder
✔1 egg
✔35 g sugar
✔10g butter
✔7 g flour
✔1 egg white
In a bowl, mix the whole egg with the sugar. Add the hazelnut powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with a mixer. Gently fold them into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for around ten minutes at 180°C. The biscuit should come out golden brown. Remove the biscuit from the oven and leave to cool completely before cutting out with a cookie cutter.
Hazelnut crisp
✔20g white chocolate
✔30g hazelnut praline
✔29g crêpes dentelles
Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using the same biscuit cutter as for the biscuit. Place in the freezer until ready to assemble.
Pear compote
✔190g of ripe pears
✔2g pectin
✔10g sugar
In a saucepan, heat the ripe pear cubes for a few minutes. In a small bowl, combine the caster sugar and the NH pectin. Increase the heat and as soon as it starts to boil, pour over the diced pears. Cook for 2 minutes, stirring constantly. Leave to cool slightly, then pour into the half-spherical cavities of the silikomart mould (15 cavities). Place in the freezer for at least 3/4 hours.
Chestnut mousse
✔150g chestnut cream
✔120g liquid cream
✔3g gelatine
In a large bowl of cold water, add the gelatine leaves. Heat, in a saucepan, 30g of liquid cream. with the chestnut cream Add the softened and wrung-out gelatine off the heat.
Whip the remaining 120g of cold cream with an electric mixer. Gently fold into the previous mixture when the temperature is below 30°C.
Assembly
Fill the feet of the mushrooms in the 11-cavity silikomart baba mould with chestnut mousse. Add the hazelnut crisp and finish with the hazelnut biscuit. Place in the freezer.
Fill the silikomart half sphere x8 cavity mould halfway with chestnut mousse, add the pear insert and fill with the remaining chestnut mousse.
Place in the freezer overnight.
The next day, quickly unmould the desserts. Keep in the freezer.
Shells
✔200g white chocolate
✔10g neutral oil
✔Cocoa powder
✔Brown velvet spray
Heat the white chocolate with a small amount of neutral oil in a small glass (enough to hold the stem of the mushroom). Using a pick, dip the mushroom stems completely into the chocolate. Scrape the stem over the rim of the glass to remove any excess chocolate and place on a baking tray covered with baking paper. Repeat the operation with the mushroom heads, but this time only dip the base, just 2-3 mm, to create a shell and consolidate the underside of your mushroom head.
Quickly place everything back in the freezer for a few minutes.
Remove only the stems and use a brush or fork to mark the base of the mushroom in an irregular pattern, then use a brush to apply cocoa powder to the stem.
Apply brown velvet spray to the mushroom heads.
Heat the tip of a knife and melt the upper part of the mushroom stem a little before placing the mushroom head on top so that the two parts fuse together.
Keep in a cool place.
Green mousse
✔1 whole egg
✔50 g sugar
✔50 g flour
✔1/2 sachet yeast
✔Green dye
✔Scent: vanilla, rum
In a bowl, beat the whole egg and sugar with an electric mixer until frothy. Add the green colouring and whisk again. Stir in the flour and baking powder and mix gently with a pastry blender. Pour the mixture into a silicone container, cover with cling film and microwave for 3 minutes at around 600 watts.
Leave to cool, then cut out pieces of mousse and place around the mushroom stems.
Place the desserts in the fridge until defrosted and ready to eat.
