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 as well. However, they need to be paired with ingredients that can make them shine, otherwise the risk to overpower them is really 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!

What I always suggest is using good quality ingredients. Only doing so, your final result will feel like it was worth it. Otherwise, it’s work in vain only to find a final product that has not the proper taste or texture. You can replace the walnuts with hazelnuts, but make sure to use a good honey, with intense flavor.

Pears and chocolate work so well together! Now add a touch of honey and molasses and you are set for a delicious dessert! Just like this pear cheesecake or pear marzipan cupcakes! Pears are delicate and yet their taste and texture cannot go unnoticed so they work so well with a lot of other ingredients, from butter to oranges, dark chocolate or white chocolate, ginger, almonds, hazelnuts, caramel, tonka beans, you name it! And they truly shine in this pear chocolate entremet.

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} – Entremet cu pere si ciocolata

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Prep Time 30 mins

Cook Time 40 mins

Total Time 1 hr 10 mins

Yields –2 cakes

Size: 16cm16 x 16cm round

Ingredients

 

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Walnut sponge

• ▢ 50g butter, soft
• ▢ 30g dark chocolate 70%, melted
• ▢ 35g white sugar A
• ▢ 100g egg yolk
• ▢ 80g egg white
• ▢ 30g white sugar B
• ▢ 85g walnuts, finely ground
• ▢ 15g all-purpose flour
• ▢ 15g cocoa powder
• ▢ 1g salt

Dark chocolate croustillant

• ▢ 80g praline paste
• ▢ 10g cocoa butter, melted
• ▢ 30g dark chocolate 50-60%, melted
• ▢ 65g paillete feuilletine

Brown sugar roasted pears

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

Dark chocolate honey ganache

• ▢ 20g milk
• ▢ 60g heavy cream
• ▢ 45g honey
• ▢ 70g milk chocolate
• ▢ 55g dark chocolate 70%
• ▢ 30g butter, softened

Dark chocolate mousse

• ▢ 6g gelatin + 36g water
• ▢ 200g heavy cream
• ▢ 35g milk
• ▢ 150g dark chocolate 70%
• ▢ 45g milk chocolate
• ▢ 10g cocoa butter
• ▢ 490g heavy cream, semi whipped

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 dough 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.

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 8 hours. Remove from the rings and decorate with velvet spray.

Tried this recipe?Mention @olguta_oana or tag #pastryworkshop!