Autumn pear

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a real Autumn dessert with flavours of stewed pears, pecan nuts and caramel… finished with a sweet mushroom on top ❤

Ingredients:

cinnamon crumble
25g butter
18g sugar
25g flour
25g pecan nuts
cinnamon
a pinch of salt

chocolate joconde
1 egg
23g icing sugar
23g almond flour
5g boter
6g flour
3g cocoa
20g egg whites
3g sugar

pecan praline
30g sugar
10g water
60g roasted pecan nuts

23g sugar
12g glucose
50g whipped cream
12g milk
25g glucose
17g butter

pear mousse
5 gelatin leaves
90g milk
2 egg yolks
250g stewing pears
cinnamon
lemon juice
sugar
200g whipped cream

glacage
3 gelatin leaves
125g sugar
125g whipped cream
a pinch of salt

(Silikomart Cube moulds)

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cinnamon crumble:
crumble all the ingredients together and rub gently between your hands. Stop rubbing when crumbs arise (so do not knead!) divide over a baking tray and bake at 160C for about 15 min., leave to cool

chocolate joconde:
mix the egg whites and add the icing sugar. Mix the eggs with the icing sugar, add the grounded almonds, flour, cocoa and the meringue. Divide thinly over a baking tray and bake at 180C for about 10 min. Leave to cool and take small squares with square baking forms

pecan praline:
heat the sugar and water till 121C, pour it over the roasted pecan nuts, leave to cool, put in a blender, add a little bit oil and mix till you get a nice pasta, add a pinch of sea salt.

Heat the sugar and glucose till 185C, add the warm whipped cream, milk and glucose. Heat it together till you get a nice creamy caramel, cool it till 70C, add the butter and the pecan pasta. Pour into small half-spheres silicone molds and put in the freezer

pear mousse:
cook the pears with some lemon juice, sugar and cinnamon, about 45min., and make a puree with a blender.
Heat the milk, add the egg yolks, and heat it till 82C. Add the (pre) soaked gelatin and the pear puree, cool it till 30C, and add the mixed whipped cream.
Pour the mousse into large square silicone molds, take the frozen pecan praline and push a little down in the mousse, and divide a slice joconde biscuit on top and put it in the freezer

caramel glacage:
melt the sugar with a little bit water till you get a golden brown caramel, add the warm whipped cream, a pinch of salt and the (pre) soaked gelatin. Let it cool till 30C and pour the glacage over the frozen pastries

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