Pear Chocolate Entremet

Pears are so delicate! I guess that is why I love them so much! No matter how you cook them, they are tasty, textured and have a gorgeous color. However, they need to be paired with ingredients that can make them shine, otherwise the risk to overpower them is quite high. I find spices, wine, caramel, chocolate, tonka beans, honey, walnuts, hazelnuts working well with pears. So this pear chocolate entremet fits this scheme perfectly with its walnut sponge, brown sugar roasted pears, dark chocolate honey ganache and milk chocolate mousse. Covered in velvet, this cake is a delight for both the eyes and the taste buds!

The elements of this pear chocolate entremet are:

  • walnuts sponge cake
  • brown sugar roasted pears
  • dark chocolate honey ganache
  • milk chocolate mousse
  • velvet spray

I decided to keep the decor simple for this one so I made 2 pear cutouts from pate sucree I had from a tart. It’s a pretty cool decor option, isn’t it?! Just a touch of gold shimmer and the final cake looks elegant, minimalist and delicious!

Pear Chocolate Entremet

This pear chocolate entremet combines the delicate pears with tonka beans and milk chocolate, allowing them to shine in each slice of this beautiful mousse cake.
Servings :1 16cm cake
Prep Time 1 hour
Cook Time 40 minutes
Freezing 12 hours

Ingredients
  

Walnut sponge

  • 50 g butter (room temperature)
  • 30 g dark chocolate 70% (melted)
  • 35 g white granulated sugar A
  • 100 g egg yolks
  • 80 g egg whites
  • 30 g white granulated sugar B
  • 85 g walnuts (finely ground)
  • 15 g all-purpose white flour
  • 15 g cocoa powder
  • 1 g salt

Dark chocolate croustillant

  • 80 g praline paste
  • 8 g cocoa butter (melted)
  • 30 g dark chocolate 50-60% (melted)
  • 65 g paillete feuilletine

Brown sugar roasted pears

  • 500 g pears (peeled and cut into 1/8)
  • 70 g butter (cut into pieces)
  • 85 g dark brown sugar
  • 1 cinnamon stick
  • 4 pieces orange zest

Dark chocolate honey ganache

  • 20 g milk
  • 60 g whipping cream
  • 45 g honey
  • 70 g milk chocolate
  • 55 g dark chocolate 70%
  • 30 g butter (softened)

Dark chocolate mousse

  • 6 g gelatin + 36g water
  • 200 g whipping cream
  • 35 g milk
  • 150 g dark chocolate 70%
  • 45 g milk chocolate
  • 10 g cocoa butter
  • 490 g whipping cream (whipped to soft peaks)

Instructions
 

Walnut sponge cake

  • Mix the walnuts, flour, cocoa powder and salt.
  • Mix the butter, chocolate, sugar A and egg yolk in a bowl.
  • Whip the egg whites with the sugar B until soft and glossy.
  • Start folding the meringue and the dry ingredients in the chocolate base, alternating them.
  • Spread the batter into a 5mm thick layer and bake in the preheated oven at 160C for 10-12 minutes.
  • When done, cut two 14cm discs and place aside.

Dark chocolate croustillant

  • Mix all the ingredients in a bowl.
  • Split in half and spread over the two discs of sponge. Freeze.
  • Brown sugar roasted pears
  • Combine the ingredients in a small tray.
  • Cover with aluminum foil and bake in the preheated oven at 150C for 30 minutes.
  • Allow to cool down then remove the pears from the syrup and press them in two 14cm cake rings. Freeze.

Dark chocolate honey ganache

  • Heat up the milk, cream and honey. Separately, melt the chocolate.
  • Pour the hot liquid over the chocolate and blend well.
  • Add the butter and blend.
  • Split the ganache in two equal parts and pour each over the pressed pears.
  • Freeze at least 4 hours.

Dark chocolate mousse

  • Bloom the gelatin in water.
  • Heat the cream A and milk in a saucepan. Add the gelatin to melt.
  • Pour over the two chocolates and cocoa butter (melted in advance preferably) and blend well.
  • Cool down to 30C then fold in the semi whipped cream.

To assemble the entremet

  • Secure 2 16cm cake rings with plastic wrap and acetate roll.
  • Fill the rings half way with mousse, then place the pear and ganache insert in the center. Pour a bit more mousse and finish with the sponge and croustillant.
  • Freeze both cakes for at least 12 hours. Remove from the rings and decorate with velvet spray.

Equipment

  • Kitchen scale
  • 16cm cake rings
  • 14cm cake ring
  • Acetate cheet
  • Baking paper
  • Oven
  • Fridge
  • Freezer
  • Spatulas
  • Bowls
  • Spoons
  • Cooking stove
  • Cooking pans

Notes

Makes: 16cm round, 6cm height
Keyword Cocoa powder, Dark Chocolate, Honey, Pears

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