Pear and pecan entremet
– pecan mousse,
– pear compote,
– pecan crunch,
– brown velvet spray.
Material used
– Silikomart fluted mould
– Baking paper
– Pastry bag
– Rolling pin
– Brown velvet spray
Ingredients
Pear compote
✔1 pear
✔10g sugar
✔1g pectin
Pecan mousse
✔40g pecan praline
✔20g liquid cream
✔1.5g gelatin
✔80g liquid cream
Praline crisp
✔20g white chocolate
✔25g pecan praline
✔20g crêpes dentelles
Brown velvet spray
The recipe
For 3 entremets
Pear compote
✔1 pear
✔10g sugar
✔1g pectin
In a saucepan, heat the ripe pear cubes for a few minutes. In a small bowl, combine the powdered sugar and NH pectin. Increase the heat and as soon as it starts to boil, pour over the diced pears. Cook for 2 minutes, stirring constantly. Set aside until ready to assemble.
Pecan praline crisp
✔20g white chocolate
✔25g pecan praline
✔20g crêpes dentelles
Mix praline, melted white chocolate and crêpes dentelles. Roll out between two sheets of baking paper. Place in the freezer for a few minutes and cut out using a cookie cutter slightly smaller in diameter than the silikomart ca,nnelées mold. Set aside in the freezer until ready to assemble.
Pecan mousse
✔40g pecan praline
✔20g liquid cream
✔1.5g gelatin
✔80g liquid cream
In a bowl of cold water, soften the gelatine leaves. In a small saucepan, heat the 20g liquid cream with the praline. Remove from the heat and add the wrung-out, softened gelatine. Mix well. Set aside. Whip the 80g chilled cream with an electric mixer. Gently fold in the cooled mixture.
Assembly
Fill Silikomart fluted mould 3/4 full with pecan mousse. Add pear compote. Top with a little pecan mousse. Finish with pecan praline crunch.
Place in freezer for at least 4 hours.
The next day, remove the pecan and pear cakes from the moulds and immediately apply the brown velvet spray.
I added a little pecan praline with a piping bag on top and decorated with a caramelized pecan.
