Pear, chocolate and hazelnut entremet with
– a hazelnut and almond praline crisp,
– a hazelnut biscuit
– a pear insert
– creamy chocolate,
– a pear mousse,
– a milk chocolate mirror icing.
Equipment used
– Baking tray
– 18 cm silikomart mould
– Baking paper
– De Buyer 14 and 16 cm entremet circles
Ingredients
Hazelnut biscuit
60 g hazelnut powder1 egg50g caster sugar20g butter15g flour2 egg whites
Hazelnut and almond praline75g hazelnuts75g almonds75g caster sugar
Chocolate cream70g cream70g milk2g gelatine5g sugar1 yolk50g milk chocolate
Praline crisp60g white chocolate60g praline40g crêpes dentelles
Pear insert3g gelatine140g mixed pears5g sugar1g pectin120g Comice pear coresa few drops of lemon juice
Pear mousse300g pear250g liquid cream6g gelatine
Mirror icing110g sugar25g glucose70g water70g 30% MG min liquid cream100g white chocolate4 2g gelatine leaves
The recipe
For 1 dessert for 6 to 8 people
Hazelnut praline75g hazelnuts75g almonds75g caster sugar
Pour the hazelnuts and almonds 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, rubbed to remove as much skin as possible, the almonds and the chopped caramel in the bowl of a blender and blend until you have a 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.
Pear insert3g gelatine140g mixed pears5g sugar1g pectin120g Comice pear coresa few drops of lemon juice
Cut a ripe Comice pear into small cubes. Sprinkle with a few drops of lemon. Mix well and set aside.
In a saucepan, heat the pear purée over a low heat for a few minutes with a few drops of lemon. In a small bowl, combine the caster sugar and NH pectin. Increase the heat slightly and as soon as it starts to boil, pour over the pear purée and cook for 1 minute, stirring constantly. Remove from the heat and add the gelatine, wrung out well. Mix well.
Add the diced Comice pears. Mix again.
Pour into a 14cm dessert ring, having first wrapped one side in cling film. Pour into a 14cm dessert ring, having first wrapped one side in cling film. Chill for at least 3 hours to allow the jelly to set, then freeze for at least 4 hours.
Chocolate cream70g cream70g milk2g gelatine5g sugar1 yolk50g milk chocolate
Place the gelatine in a bowl of cold water. In another bowl, mix the egg yolk with the sugar. In a saucepan, bring 70g of cream and 70g of milk to the boil, remove from the heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until it reaches 82ºC. Remove from the heat and add the crushed gelatine. Pour the hot cream over the praline and stir.
Pour the cream into a bowl, filter and chill for 2 hours.
Remove the chocolate cream, mix with a spatula and fill with a piping bag fitted with a plain tip. Poach the cream on top of the pear insert. Place in the freezer until ready to assemble.
Hazelnut biscuit60 g hazelnut powder1 egg50 g caster sugar20g butter15 g flour2 egg whites
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 in the 16cm circle. 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.
My biscuit puffed up a little when I baked it, so to prevent it from being too thick, I cut it to reduce the height.
Praline crisp60g white chocolate60g praline40g 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 the crumble using a 16cm circle, the same one used for the hazelnut biscuit. Place in the freezer until ready to assemble.
Pear mousse300g pear250g liquid cream40g caster sugar6g gelatine
Soften the gelatine leaves in a bowl of cold water. In a saucepan, heat the pear with the caster sugar over a low heat for a few minutes. Remove from the heat and add the gelatine, well wrung out and softened. Mix well. Set aside. Whip the cold cream with an electric mixer. Gently fold in the cooled mixture.
Assembly
Line the 18cm Silikomart silicone mould with the pear mousse, using a spatula to smooth the edges. Add the pear/chocolate cream insert. Top with a little mousse and finish with the hazelnut biscuit and the chocolate praline crunch. Place in the freezer overnight.
Mirror icing110g sugar25g glucose70g water70g 30% MG min liquid cream100g milk chocolate4 2g gelatine leaves
Place the gelatine leaves in a large bowl of cold water. In a saucepan, heat the sugar, water and glucose to boiling. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the milk chocolate, which has been melted in the microwave. Stir well. Add the liquid cream. Use a hand blender without a bell to blend the mixture smoothly. Remove the cake from the freezer and unmould. Cover the surface with the icing cooled to 34/35°C.
I decorated with chocolate decorations found on the annikids.com website.
Place in the fridge for at least 10-12 hours to defrost.
