Pear and Speculoos Entremet
– creamy speculoos cheese,
– a pear compote,
– a pear mousse
– a dacquoise biscuit,
– a speculoos crisp,
– white velvet spray.
Material used
– Silikomart snowflake mould X6
– Half sphere silikomart mould x15
– Ancel 210 Bloom gelatine (gold quality)
– Baking paper
Ingredients
Speculoos cream
✔55 g full cream
✔55 g milk
✔1 egg yolk
✔15 g sugar
✔1 leaf gelatine
✔45 g speculoos pastry
Pear compote
✔80g ripe pear slices
✔10g sugar
✔2g pectin nh
Pear mousse
✔220g ripe pears
✔10g sugar
✔150g cream
✔4g gelatine
Almond dacquoise
✔35g almond powder
✔35g icing sugar
✔50g egg whites
✔10g caster sugar
Speculoos crisp
✔30g white chocolate
✔50g speculoos dough
✔30g crêpes dentelles
White velvet spray
The recipe
Speculoos cream
✔55 g full cream
✔55 g milk
✔1 egg yolk
✔15 g sugar
✔1 leaf gelatine
✔45 g speculoos pastry
Place the gelatine sheet in a bowl of cold water. In a saucepan, heat the milk and cream. In a bowl, mix the yolk, sugar and speculoos paste. Pour over the hot milk/cream mixture and return to the saucepan. Cook like a custard, stirring constantly. Remove from the heat and add the wrung-out gelatine. Fill the Silikomart half sphere x15 mould 3/4 full and place in the freezer.
Pear compote
✔80g ripe pear slices
✔10g sugar
✔2g NH pectin
In a saucepan, heat the diced pears. In a small bowl, combine the caster sugar and the NH pectin. As soon as it starts to boil, pour over the diced pears and cook for 2 minutes, stirring constantly. Leave to cool slightly, then fill the half-sphere cavities by pouring the pear cubes over the speculoos cream. Place in the freezer for at least 3/4 hours.
Almond dacquoise
✔35g almond powder
✔35g icing sugar
✔50g egg whites
✔10g caster sugar
Whisk the egg whites with the caster sugar. Sift over the almond powder and icing sugar. Stir gently. Pour the dacquoise onto a sheet of baking paper and bake at 170°C for 12 to 15 minutes. Leave to cool. Using a pastry cutter, cut out circles to the diameter of your tin. Set aside.
Speculoos crisp
✔30g white chocolate
✔50g speculoos dough
✔30g crêpes dentelles
Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and the speculoos paste. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using a cookie cutter. Place in the freezer until ready to assemble.
Pear mousse
✔220g ripe pears
✔10g sugar
✔150g cream
✔4g gelatine
Place the gelatine in a large bowl of cold water. In a saucepan, heat the blended pears with the caster sugar. Remove from the heat and add the gelatine, wrung out and softened. Set aside.
Pour the chilled cream into a bowl and whip with an electric mixer. Gently stir in the lukewarm mixture.
Assembly
Fill the silikomart flocon mould with pear mousse, pushing it up the sides. Add the frozen speculoos/pear cream insert. Add a little mousse then finish with the dacquoise biscuit and the speculoos crisp. Place in the freezer overnight.
Unmould the frozen desserts and immediately apply the white velvet spray.
I put a little edible gold leaf on top.
