Pear, hazelnut and chocolate entremet made with
– sweet pastry,
– a hazelnut biscuit,
– a hazelnut and milk chocolate praline crunch,
– a pear mousse,
– a milk chocolate mirror glaze.
Materials used
– Silikomart Truffles eclairs mould
– Micro perforated silicone baking mat
– Ancel 210 Bloom gelatine (gold quality)
Ingredients
Hazelnut biscuit (the day before)
✔10g butter
✔35g roasted hazelnut powder
✔35g icing sugar
✔7g flour
✔25g egg
✔1 egg white
✔10g caster sugar
Crisp (the day before)
✔15g milk chocolate
✔30g praline
✔15g crêpes dentelles
Pear mousse
✔150g mixed pears
✔4g gelatine
✔150g liquid cream
Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔15 g almond powder
✔1 pinch of salt
✔1 egg yolk
Mirror glaze
✔90 g sugar
✔90 g glucose
✔50 ml water
✔90 g milk chocolate
✔60 ml of liquid cream 30% MG min.
✔4 leaves of gelatine 2g
The recipe
Hazelnut biscuit (the day before)
✔10g butter
✔35g roasted hazelnut powder
✔35g icing sugar
✔7g flour
✔25g egg
✔1 egg white
✔10g caster sugar
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice nutty colour and smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the hazelnut powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture with a spatula. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and allow it to cool before cutting it out with the cookie cutter supplied with the Silikomart mould.
Crisp (the day before)
✔15g milk chocolate
✔30g praline noisettes maison
✔15g crêpes dentelles
Mix all the ingredients together. Spread over the biscuits and place in the freezer.
Pear mousse (the day before)
✔150g mixed pears
✔4g gelatine
✔150g single cream
Place the gelatine in a large bowl of cold water. In a saucepan, heat the mixed pears. Off the heat, add the wrung out and softened gelatine. Set aside. In a bowl, pour the cold cream and whip it with an electric mixer. Add and stir gently the previous mixture.
Assembly (the day before)
Pour the pear mousse into the Silikomart mould, making sure that the edges are halfway up. Finish with the hazelnut biscuit, crisp side in.
Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔15 g almond powder
✔1 pinch of salt
✔1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of baking paper and then place in the fridge for 30 minutes. Cut out elongated shapes with the other end of the cookie cutter supplied with the Silikomart mould. Place on a baking tray between two micro-perforated baking mats and bake at 170°C for about 15 minutes until slightly coloured.
Mirror glaze (the day before)
✔90 g sugar
✔90 g glucose
✔50 ml water
✔90 g milk chocolate
✔60 ml of liquid cream 30% MG min.
✔4 leaves of gelatine 2g
In a saucepan, heat the sugar, water and glucose. Off the heat, add the wrung out and softened gelatine. Pour this mixture over the melted chocolate. Stir well. Add the condensed milk. Use a hand blender at low speed without a bell to obtain a smooth mixture. Remove the cakes from the freezer. Cover the surface with the glaze, which has been cooled to 35/36°C.
Then place them on the sweet pastry biscuit, add hazelnut pralines from La Maison de la Noisette all around and place in the fridge for at least 2 to 3 hours to defrost.
