Pecan Pear Entremet with
– a pecan and chocolate praline crisp,
– a creamy pecan insert,
– a pear mousse,
– mirror icing.
Materials used
– Silicone mould with 8 silikomart cylinders for the entremet
– Silicone mould with 6 rectangular 26 ml moulds for the insert
– Micro-perforated silicone baking mat
Ingredients
Pecan praline
✔100g pecans
✔50g caster sugar
Praline cream
✔40g milk
✔40g cream
✔1g gelatine
✔1 egg yolk
✔20g sugar
✔25g pecan praline
Pear mousse
✔120g pear purée
✔100g cold liquid cream
✔3g gelatine
Praline crisp
✔30g milk chocolate
✔30g pecan praline
✔20g crumbled crêpes dentelles
Sweet pastry
✔70g flour
✔10g icing sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt
Mirror icing (the day before)
✔45g sugar
✔45g glucose
✔25ml water
✔45g white chocolate
✔30ml liquid cream
✔2 x 2g gelatine leaves
The recipe
Pecan praline
✔100g pecans
✔50g caster sugar
Place the pecans on a baking tray and bake 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 pecans and chopped caramel in the bowl of a blender and blend until you have a praline.
Praline cream
✔40g milk
✔40g cream
✔1g gelatine
✔1 egg yolk
✔20g sugar
✔25g pecan praline
Place the gelatine sheet in a large bowl of cold water. In a saucepan, heat the milk and cream. Mix the yolk and caster sugar in a bowl. Pour over the hot milk, stir and transfer back to the saucepan. Heat while stirring until it reaches 83°C. Remove from the heat and add the gelatine and pecan praline. Pour into the insert mould and place in the freezer for at least 2 hours.
Pear mousse
✔120g pear purée
✔100g cold liquid cream
✔3g gelatine
Place the gelatine leaves in a large bowl of cold water. In a saucepan, heat the pear purée (Mix ripe pears or pears in syrup). Remove from the heat, add the drained gelatine and stir. Set aside. Whip the cold cream with an electric mixer and gently stir into the previous mixture.
Praline crisp
✔30g milk chocolate
✔30g pecan praline
✔20g crumbled crêpes dentelles
Mix all the ingredients together and roll out between two sheets of greaseproof paper. Cut out using a cookie cutter and place in the freezer for around ten minutes.
Assembly
Fill the silikomart cylinder mould halfway with pear mousse. Add the creamy praline insert. Pour over the remaining pear mousse. Finish with the crunchy praline. Place in the freezer overnight.
Sweet pastry
✔70g flour
✔10g icing sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt
Mix all the ingredients together, film and chill in the fridge. Spread the dough between two sheets of greaseproof paper, then cut out biscuits using a biscuit cutter. Bake at 180°C. Keep an eye on them and take them out as soon as they start to colour.
Leave to cool.
Sweet pastry
✔70g flour
✔10g icing sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt
Mix all the ingredients together, film and chill in the fridge. Spread the dough between two sheets of greaseproof paper, then cut out biscuits using a biscuit cutter. Bake at 180°C. Keep an eye on them and take them out as soon as they start to colour.
Mirror icing (the day before)
✔45g sugar
✔45g glucose
✔25ml water
✔45g white chocolate
✔30ml liquid cream
✔2 x 2g gelatine leaves
In a saucepan, heat the glucose, water and sugar to 103°C. Pour into a measuring cup over the melted white chocolate, liquid cream and previously softened gelatine. Blend, strain and chill. Bring down to around 35°C the next day and use on frozen desserts.
Place the icing-covered entremets on the sweet biscuits. Decorate with caramelised pecans.
