Pear and chocolate mushroom

For 4 mushrooms

Hazelnut praline insert (the day before)
✔100g hazelnuts
✔50g caster sugar
Place the hazelnuts on a baking tray and put in the oven at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper or a silicone mat and leave to cool. Place the cooled hazelnuts, after rubbing them to remove their skins, and the chopped caramel in the bowl of a blender and blend until you have a praline. Fill the silikomart half-sphere mould with praline and place in the freezer for 3 to 4 hours.

Pear insert (the day before)
✔60g mixed pears
✔60g of diced pears
✔1g pectin
✔10g caster sugar

Pour the mixed pears into a saucepan. Heat through. In a small bowl, mix the sugar and pectin. Add to the pan as soon as it boils and, without stopping to stir, cook for 2 minutes. Remove from the heat, add the diced pears and mix. Pour into the 11-cavity silikomart mould and freeze for 2 to 3 hours.

Hazelnut biscuit (the day before)
✔65 g hazelnut powder
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 g caster sugar

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut 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 an electric mixer and the powdered sugar. Gently fold them into the mixture with a spatula. Pour the mixture onto a baking tray covered with baking paper. Smooth with an angled spatula. 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 cookie cutters for the foot of the mushroom and the head.

Chocolate mousse (the day before)
✔50g milk
✔25g cream
✔1 yolk
✔20g sugar
✔60g milk chocolate
✔80g of liquid cream
✔4 g gelatine

In a bowl of cold water, soften the gelatine sheet. Heat the milk and cream in a saucepan. In a bowl, mix the yolk and the caster sugar. Pour the hot liquid over it and return it to the pan. Heat without stopping to stir until it thickens. Remove from the heat and add the gelatine, wrung out and softened. Stir to combine. Pour over the melted milk chocolate. Set aside. Whip the 80 ml cream with an electric mixer. Add to the previous mixture and stir gently.

Pour into your silikomart half-sphere mould x6. Add the praline insert. Add a little more mousse and finish with the hazelnut biscuit. Place in the freezer.