Pear and hazelnut tartlet made of
– of sweet pastry,
– pear mousse,
– a pear topping,
– a chocolate and hazelnut quenelle,
– a brown velvet spray.
Material used
– Micro perforated silicone baking mat
– Silikomart tray mold – oval 9 cavities
– Cooking thermometer
– Silikomart quenelle mold
Ingredients
Pear mousse
✔100g pears
✔60g liquid cream 30% MG
✔2g gelatin
Hazelnut praline
100g hazelnuts50g powdered sugar
Hazelnut mousse quenelle
✔50g of liquid cream
✔2g gelatin
✔50g cold liquid cream 30% MG
✔25g hazelnut praline
✔15g melted milk chocolate
Hazelnut sweet pastry
✔55g flour
✔12g hazelnut powder
✔22g sugar
✔35g butter
✔1/2 yellow
✔1 pinch of salt
Pear topping
✔200g mixed syrup pears
✔10g powdered sugar
✔2g pectin NH
Assembly
✔Brown velvet spray
The recipe
For 5 tarts
Pear mousse
✔100g pears
✔60g liquid cream 30% MG
✔2g gelatin
Place the gelatin sheet in a bowl of cold water. Heat the pear puree (mixed syrup pears) in a saucepan. As soon as it boils slightly, stop the heat and add the drained gelatin. Mix well and set aside. Whip the cold 30% MF cream with an electric mixer. Add the pear puree, mix and fill the Silikomart silicone mold in the shape of a tray. Place in the freezer for at least 3 hours.
Hazelnut praline100g hazelnuts50g powdered sugar
Place the hazelnuts on a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the hazelnuts, rubbed to remove as much skin as possible, and the caramel cut into pieces in the bowl of a blender and blend until you have praline. You will have some praline left over for another recipe. This can be kept in a closed container. You will just have to mix it well again before use as the oil from the hazelnuts will rise to the surface.
Hazelnut mousse quenelle
✔50g liquid cream
✔2g gelatin
✔50g of cold cream at 30% MG
✔25g hazelnut praline
✔15g melted milk chocolate
Put the gelatin sheet in a bowl of cold water. Heat the 50g of liquid cream with the hazelnut praline and melted milk chocolate. Stop the heat and add the gelatine, wrung out and softened. Mix and set aside. In another bowl, whip the 50g of cold liquid cream with an electric mixer. Add the previous preparation. Stir gently with a spatula and fill the Silikomart quenelle mold. Place in the freezer for at least 3 hours.
Hazelnut sweet pastry
✔55g flour
✔12g hazelnut powder
✔22g sugar
✔35g butter
✔1/2 yellow
✔1 pinch of salt
Mix all the ingredients together, film and put in the fridge for 1 hour. Roll out the dough between two sheets of parchment paper, cut out with a fluted cookie cutter in the shape of a tray. Place in the freezer for 10 minutes while you preheat your oven to 175°C. Bake on a baking sheet between two micro-perforated baking mats for about 12 minutes (adjust time if necessary, depending on your oven). Allow to cool before removing from the baking mat as the cookie hardens and becomes less fragile to handle.
Pear topping
✔200g mixed syrup pears
✔10g powdered sugar
✔2g NH pectin
In a small bowl, mix the 10g of sugar with the NH pectin. In a saucepan, heat the mixed syrup pears. As soon as it boils, add the sugar and pectin mixture. While stirring, cook for 2 minutes. Pour into a tall container with a spout, such as a measuring glass. Let cool slightly.
Remove the pear mousses from the freezer, unmould and immediately apply the pear topping when it is below 40°C. Then place the mousses on the sweet pastry cookies. Place in a cool place.
Turn out the chocolate and hazelnut quenelles and apply brown velvet spray immediately. Place the quenelle on the pear mousse.
I decorated the dumpling with a little edible gold leaf.
