Pear and pecan cake - Les délices 31

Pecan pear cake with
– a chocolate praline pecan crisp,
– a pecan biscuit,
– a pear mousse,
– a pecan mousse,
– pear jelly.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Pecan biscuit
Pecan powder
Icing sugar
Egg
Flour
Melted butter
Egg whites

Chocolate praline crisp
Milk chocolate
Pecan praline
Crêpes dentelles

Pear mousse
Pears
Liquid cream
Gelatine

Praline and pecan mousse
Liquid cream
Liquid cream 30% fat
Gelatine
Pecan praline

Pear jelly
Gelatine
Mixed pears
Water

The recipe

Serves 4

Chocolate praline pecan crisp

Melt the milk chocolate. Add the pecan praline and the crêpes dentelles. Mix gently. Spread between two sheets of greaseproof paper, place in the freezer for a few minutes then cut out a square the size of your 12×12 cm frame. Place in the bottom of your frame and set aside in the fridge.

Pecan biscuit
Mix all the ingredients together. Pour onto a baking tray lined with baking paper. Bake in a 170°C oven. Cut out a 12x12cm square and place in the pastry frame on top of the crisp.

Pear mousse

Make a pear mousse by pouring the blended pears into a saucepan and heating. Add the gelatine and whipping cream, then pour half over the pecan biscuit. Place in the freezer for a few minutes.

Pecan mousse

To make a pecan mousse, pour the liquid cream and pecan praline into a saucepan and heat. Add the gelatine and whipping cream, then pour half over the pear mousse. Place in the freezer for a few minutes.

Add the remaining pear mousse and place in the freezer again for a few minutes, followed by the remaining pecan mousse. Place in the freezer overnight.

Pear jelly
Make a jelly the same day using pears in syrup mixed with the pear cooking water. Add the gelatine and pour over the frozen cake.

Chill while defrosting. Remove the frame. Serve whole or cut into individual portions.