a real Autumn dessert with flavours of stewed pears, pecan nuts and caramel… finished with a sweet mushroom on top ❤
25g pecan nuts
a pinch of salt
23g icing sugar
23g almond flour
20g egg whites
60g roasted pecan nuts
50g whipped cream
5 gelatin leaves
2 egg yolks
250g stewing pears
200g whipped cream
3 gelatin leaves
125g whipped cream
a pinch of salt
(Silikomart Cube moulds)
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
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
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
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
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