Entremet cu pere si ciocolata

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Perele si ciocolata – o combinatie pe care o ador! Mi se pare ca delicatetea perelor este fix ce trebuie in relatie cu ciocolata, astfel incat acest entremet cu pere si ciocolata este o delicatesa!

pear chocolate entremet

Straturile acestui entremet sunt:

  • Blat cu miez de nuca
  • Croustillant cu ciocolata neagra
  • Pere coapte in zahar brun
  • Ganache de ciocolata neagra cu miere
  • Mousse de ciocolata neagra
entremet cu pere si ciocolata

Entremet cu pere si ciocolata

Combinatia pere cu ciocolata este una dintre cele mai gustoase combinatii posibile in cofetarie din punctul meu de vedere! Cu atat mai mult cu cat aceasta combinatie de arome vine sub forma unui entremet delicat.
Rezultat –2 entremet
Size: 16cm round6cm height

Ingrediente
 

Blat cu miez de nuca

  • 50 g unt (temperatura camerei)
  • 30 g ciocolata neagra 70% (topit)
  • 35 g zahar alb granulat A
  • 100 g galbenus
  • 80 g albus
  • 30 g zahar alb granulat B
  • 85 g miez de nuca (macinat)
  • 15 g faina laba 000
  • 15 g cacao
  • 1 g sare

Croustillant cu ciocolata neagra

  • 80 g pasta de praline
  • 10 g unt de cacao (topit)
  • 30 g ciocolata neagra 50-60% (topita)
  • 65 g paillete feuilletine

Pere coapte in zahar brun

  • 500 g pere (curatate si taiate in 1/8)
  • 70 g unt (cuburi)
  • 85 g zahar brun inchis (muscovado)
  • 1 baton scortisoara
  • 4 bucati coaja de portocala

Ganache de ciocolata neagra cu miere

  • 20 g lapte
  • 60 g smantana pentru frisca
  • 45 g miere
  • 70 g ciocolata cu lapte
  • 55 g ciocolata neagra 70%
  • 30 g unt (temperatura camerei)

Mousse de ciocolata neagra

  • 6 g gelatina + 36g apa
  • 200 g smantana pentru frisca
  • 35 g lapte
  • 150 g ciocolata neagra 70%
  • 45 g ciocolata lapte
  • 10 g unt de cacao
  • 490 g smantana pentru frisca (spumata lejer)
Makes: 16cm round6cm height

Instructiuni

Blat cu miez de nuca

  • Amestecati miezul de nuca, faina, cacaoa si sarea.
  • Amestecati untul, ciocolata, zaharul A si galbenusul intr-un bol.
  • Separate, spumati albusurile cu zaharul B pana obtineti o spuma lucioasa si ferma.
  • Incorporati bezeaua si ingredientele uscate in baza de ciocolata, alternandu-le.
  • Intindeti aluatul in tava la 5mm grosime si coaceti la 160C pentru 10-12 minute.
  • Dupa racire, taiati 2 discuri de 14cm diametru.

Croustillant cu ciocolata neagra

  • Amestecati toate ingredientele intr-un bol.
  • Impartiti in 2 portii egale si intindeti peste cele 2 discuri de blat.
  • Congelati.

Pere coapte in zahar brun

  • Combinati toate ingredientele intr-un vas de gatit.
  • Acoperiti cu folie de aluminiu si coaceti la 150C pentru 30-40 minute pana perele se inmoaie si puteti infinge un cutit usor in pere.
  • Lasati la racit in tava in sirop.
  • Scurgeti apoi presati perele in 2 forme de silicon de 14cm diametru.
  • Congelati.

Ganache de ciocolata neagra cu miere

  • Incalziti laptele, smantana si mierea.
  • Turnati peste ciocolata si omogenizati cu un blender.
  • Adaugati untul si blenduiti.
  • Impartiti ganache-ul in 2 portii egale si turnati peste perele presate.
  • Congelati din nou.

Mousse de ciocolata neagra

  • Hidratati gelatina in apa.
  • Incalziti smantana A cu laptele intr-un vas de gatit. Adaugati gelatina.
  • Turnati peste cele 2 tipuri de ciocolata si unt de cacao si omogenizati cu un blender de mana.
  • Raciti la 35C apoi incorporati smantana pentru frisca spumata lejer.

Asamblare

  • Puneti folie de acetat in 2 inele de tort de 16cm diametru (6cm inaltime). Alternativ, folositi 2 forme de silicon de 16cm diametru.
  • Umpleti inelele pe jumatate cu mousse.
  • Asezati insertia de pere in centru, presand usor.
  • Puneti deasupra putin mousse, apoi asezati blatul cu croustillant.
  • Nivelati si congelati minim 8 ore.
  • Dupa congelare, acoperiti cu spray velvet.
  • Decongelati minim 4 ore in frigider inainte de servire.
Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!

ENGLISH

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!

pear chocolate entremet

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

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Rezultat –2 cakes
Size: 16cm round6cm height

Ingrediente
 

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
Makes: 16cm round6cm height

Instructiuni

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.
Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!
pear chocolate entremet

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2 Comments

  1. Buna! Incerc sa calculez proportiile prajiturii, gresesc daca folosesesc cantitatea de ingrediente recomandate pentru o singura prajitura intr-o tava de 20 cm diametru?
    Multumesc!

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