Pear and hazelnut flower entremet
– pear mousse,
– hazelnut mousse,
– praline crunch,
– chocolate petals,
– sweet cocoa paste,
– brown velvet spray.
Material used
– Silikomart Essenziale 80 mould
– Silikomart half sphere mould
– Baking thermometer
– Baking paper
– Rolling pin
Ingredients
Pear mousse
✔40g pears in syrup
✔40g cream
✔1g gelatin
Hazelnut mousse
✔40g liquid cream
✔40g praline
✔80g cold liquid cream
✔1.5g gelatin
Praline crisp
✔60g praline
✔50g white chocolate
✔40g crêpes dentelles
Brown velvet spray
White chocolate petals
Sweet cocoa paste
✔35g flour
✔30g butter
✔15g brown sugar
✔4g cocoa powder
✔1/2 egg yolk
The recipe
For 4 entremets
Pear mousse
✔40g pears in syrup
✔40g cream
✔1g gelatin
Soften the gelatine in a bowl of cold water. Heat the pear purée (mixed ripe pears or mixed pears in syrup) in a saucepan. Remove from heat and add the gelatine, wrung out and softened, stirring well. Set aside. Whip the cold cream with a mixer, adding the powdered sugar. Add the cooled pear purée. Fill the cavities of the silikomart half-sphere mould and place in the freezer for at least 4 hours.
Praline crisp
✔60g praline
✔50g white chocolate
✔40g crêpes dentelles
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 with a diameter slightly smaller than the silikomart Essenzial mold . Set aside in the freezer until ready to assemble.
Hazelnut mousse
✔40g liquid cream
✔40g praline
✔80g cold liquid cream
✔1.5g gelatin
Hydrate the gelatine in very cold water. In a saucepan, heat the 40g liquid cream with 80g hazelnut praline to around 60/65°C. Remove from the heat, add the gelatine, stir and set aside.
Whip the 80g of cold cream with a mixer and add to the previous mixture, warmed to below 35°C.
Fill the Silikomart Essenziale 80 mould 3/4 full. Add praline crumble on top. Place in freezer for at least 4 hours.
Sweet cocoa paste
✔35g flour
✔30g butter
✔15g brown sugar
✔4g cocoa powder
✔1/2 egg yolk
Mix all ingredients and crumble onto a baking tray lined with baking paper. Bake at 180°C, stirring occasionally. Leave to cool.
Temper white chocolate. Add yellow coloring. Mix well. Pour onto guitar paper. Allow chocolate to crystallize, then cut out petals using a cookie cutter.
Unmold the pear and hazelnut mousses and immediately apply the brown velvet spray.
Assembly
Place the hazelnut mousse at the bottom of your plate. Carefully place the chocolate petals on top, then finish with a half sphere of pear mousse. I added pieces of cocoa paste.
