Hazelnut pear dice
– pear mousse,
– pear compote,
– hazelnut cookie,
– hazelnut praline,
– praline crunch,
– neutral glaze.
Materials used
– 6-dice silicone mould
– Cooking thermometer
– Baking paper
– Rolling pin
– Pastry bag
– Baking sheet
Ingredients
Pear mousse
✔180g liquid cream
✔200g mixed pears
✔4g gelatin
Pear compote
✔100g Des de poires
✔2g NH pectin
✔10g Powdered sugar
Hazelnut cookie
✔35g hazelnut powder
✔35g sugar
✔10g melted butter
✔5g flour
✔1 egg yolk
✔1 egg white
Hazelnut praline crisp
✔30g white chocolate
✔20g crêpes dentelles
✔40g hazelnut praline
A little dark chocolate
Neutral topping
✔75g water
✔5g gelatine
✔100g sugar
✔25g glucose
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
The recipe
For 6 dices
Hazelnut cookie
✔35g hazelnut powder
✔35g sugar
✔10g melted butter
✔5g flour
✔1 egg yolk
✔1 egg white
Pour the hazelnut powder, sugar and flour into a bowl. Add egg and melted butter. Mix well. In another bowl, mix the egg white with an electric mixer. Gently fold the egg-white mixture into the previous mixture. Pour onto a baking tray lined with baking paper and place in the oven at 180°C.
Leave to cool, then cut out the cookie using a circular cookie cutter.
Poach hazelnut praline on each cookie and place in the freezer until ready to assemble.
Crunchy hazelnut praline
✔30g white chocolate
✔20g crêpes dentelles
✔40g hazelnut praline
Mix praline, melted white chocolate and crêpes dentelles. Roll out between two sheets of baking paper. Place in the freezer for a few minutes and cut out using a cookie cutter slightly smaller in diameter than the mold. Set aside in the freezer until ready to assemble.
Pear compote
✔100g diced pears
✔2g NH Pectin
✔10g Powdered sugar
In a small bowl, combine powdered sugar and NH pectin.
Cut a ripe pear into small dice.
Place the diced pears in a saucepan with one or two tablespoons of water. Heat over low heat for a few minutes. Increase the heat. Add the sugar/pectin mixture and cook, stirring constantly, for 2 minutes. Set aside until ready to assemble.
Pear mousse
✔180g liquid cream
✔200g mixed pears
✔4g gelatin
Soften the 2 sheets of gelatine in a bowl of cold water. Heat the pear purée (mixed ripe pears or mixed pears in syrup) in a saucepan for a few minutes over low heat so that the water evaporates a little. Remove from the heat and add the gelatine, wrung out and softened, stirring well. Set aside.
Whip the cold cream in a mixer. Add the cooled pear purée (T<approx. 30°C to prevent the whipped cream from collapsing).
Assembly
Fill the cavities of the mold with pear mousse to halfway up the sides. I found this silicone mold on the Temu website for 5€. Add the pear compote, then the praline-covered cookie. Add a little pear mousse and finish with the crunch.
Place in the freezer overnight.
Neutral topping
✔75g water
✔5g gelatin
✔100g sugar
✔25g glucose
Rehydrate the gelatin leaves in cold water for 10 minutes. Pour water, sugar and glucose into a saucepan. Bring to the boil for 2-3 minutes. Turn off the heat and add the gelatine, wrung out well.
Remove the dice from the freezer, unmold and quickly pipe a small amount of melted chocolate into each hole using a piping bag. The chocolate will freeze on contact with the cold, and you can then turn the dice to apply it to all visible sides. Keep them in the freezer until they are cold enough to apply the topping.
Place your cubes on a wire rack. Use the topping, reduced to a maximum of 30-35°C, to cover them.
