The combination pear & chocolate is just so good!! I got this recipe from Tartelette, a delicious blog by Helene, a French expatriate living in the USA. It isn't real easy to make, but the result .... :)
Poire D'Eve
Serves 8-10
For the poached pears:
4 small pears, Forelles or Seckels, skinned, cored and left whole
3 cups of water
1/2 cup sugar
4 star anise
2 cinnamon sticks
one whole nutmeg
1/2 vanilla bean
4 cloves
Over high heat bring the pears, water, sugar and all the spices to a boil (leave the nutmeg whole). Reduce the heat to medium low heat and let the fruit simmer for 30 minutes or until just about fork tender. Remove the pears and put the liquid back on stove and let it reduce down to half its volume. Remove from the heat and strain all the spices. Reserve the liquid for the cake glaze.
For the Feuillantine:
5 oz (150 gr) milk chocolate
4 Tablespoons (55 gr) butter
1 cup (30 gr) corn flakes
2 oz (60 gr) toasted and skinned hazelnuts
Line a 8x8 square pan with aluminium foil and set aside (use a square pastry frame if you have one). Put the cornflakes and hazelnuts in a small freezer bag, close the seam and roll your rolling pin over it until finely crushed (do not run the mixture in the food processor, you want to keep some rough pieces). On top of a double boiler set over medium heat, melt together the chocolate and butter until they come together. Remove from the heat and stir in the cornflakes mixture. Immediately pat the mixture with your fingertips or the back of the spoon at the bottom of the line pan. Set aside while you prepare the mousses.
For the caramel mousse:
1/2 cup granulated sugar
2 Tb water
2 Tb salted butter, room temperature
1 cup heavy cream, divided
Measure 3/4 cup of cream and refrigerate, this portion will be used to make whipped cream so keep it well chilled. In a microwave or small saucepan, heat the 1/4 cup remaining until it is fairly hot. It will be added to the caramel and by being hot it will prevent the caramel from seizing on you and clumping up. In a heavy bottomed saucepan, add the sugar to the water over medium high heat and cook, without stirring until you get a dark brown caramel. Take the pan off the heat and add the butter and 1/4 cream. It will bubble like mad but it will not run over....if the butter and cream are not cold the bubbling will be minimal and short lived. Stir with a wooden spoon to smooth the caramel if necessary. Let it cool to room temperature Whip the remaining heavy cream to soft peaks in the bowl of a stand mixer fitted with the whisk attachment. Fold 1/3 of the whipped cream to the caramel to loosen it up and then add the remaining whipped cream. Spread over the feuillantine base and refrigerate until completely set.
For the Vanilla Pear Bavarian Cream:
4 poached pears (see above), chopped in small dices
4 egg yolks
1/4 cup (50 gr) sugar
1 cup (250 ml) whole milk
1/2 vanilla bean
1 Tb powdered gelatin, sprinkled over 3 Tb water
1 cup heavy cream
In a large bowl, whisk the egg yolks with the sugar until very pale. In the meantime, in a large saucepan set over medium heat, bring the milk and the vanilla bean (split open and scraped over the milk) to a boil. Slowly pour the milk over the yolks, whisking constantly. Pour the mixture back into the saucepan over medium low heat and cook until the cream coats the back of a spoon (as if making creme anglaise). Add the softened gelatin and stir until melted completely into the cream. Let cool to room temperature.
Whip the heavy cream to soft peaks and fold it into the cooled cream base. Fold in the pear dices. Pour the mixture over the caramel mousse until set.
At this point you can skip the painting and glaze but it makes it all the more festive.
For the paint, mix some gold dust with water to make a "paint" and brush in small strokes over the cake. Freeze the cake before applying the warm glaze, do so even if you skip the painting so your mousse won't melt.
Pear Syrup Glaze:
1/2 cup reserved poaching syrup
1 1/2 teaspoon gelatin, sprinkled over 1 Tablespoon water
Bring the poaching syrup to a boil, add the gelatin and stir until completely dissolved. Let cool to room temperature (if the mixture gels, warm up over low heat until barely melted again). Pour it over the frozen cake and let set in the fridge. Cut through the cake with a knife dipped in hot water to prevent breaking the glaze instead of slicing through it.
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| Picture by: Tartelette |
Serves 8-10
For the poached pears:
4 small pears, Forelles or Seckels, skinned, cored and left whole
3 cups of water
1/2 cup sugar
4 star anise
2 cinnamon sticks
one whole nutmeg
1/2 vanilla bean
4 cloves
Over high heat bring the pears, water, sugar and all the spices to a boil (leave the nutmeg whole). Reduce the heat to medium low heat and let the fruit simmer for 30 minutes or until just about fork tender. Remove the pears and put the liquid back on stove and let it reduce down to half its volume. Remove from the heat and strain all the spices. Reserve the liquid for the cake glaze.
 |
| Picture by: Tartelette |
5 oz (150 gr) milk chocolate
4 Tablespoons (55 gr) butter
1 cup (30 gr) corn flakes
2 oz (60 gr) toasted and skinned hazelnuts
Line a 8x8 square pan with aluminium foil and set aside (use a square pastry frame if you have one). Put the cornflakes and hazelnuts in a small freezer bag, close the seam and roll your rolling pin over it until finely crushed (do not run the mixture in the food processor, you want to keep some rough pieces). On top of a double boiler set over medium heat, melt together the chocolate and butter until they come together. Remove from the heat and stir in the cornflakes mixture. Immediately pat the mixture with your fingertips or the back of the spoon at the bottom of the line pan. Set aside while you prepare the mousses.
For the caramel mousse:
1/2 cup granulated sugar
2 Tb water
2 Tb salted butter, room temperature
1 cup heavy cream, divided
Measure 3/4 cup of cream and refrigerate, this portion will be used to make whipped cream so keep it well chilled. In a microwave or small saucepan, heat the 1/4 cup remaining until it is fairly hot. It will be added to the caramel and by being hot it will prevent the caramel from seizing on you and clumping up. In a heavy bottomed saucepan, add the sugar to the water over medium high heat and cook, without stirring until you get a dark brown caramel. Take the pan off the heat and add the butter and 1/4 cream. It will bubble like mad but it will not run over....if the butter and cream are not cold the bubbling will be minimal and short lived. Stir with a wooden spoon to smooth the caramel if necessary. Let it cool to room temperature Whip the remaining heavy cream to soft peaks in the bowl of a stand mixer fitted with the whisk attachment. Fold 1/3 of the whipped cream to the caramel to loosen it up and then add the remaining whipped cream. Spread over the feuillantine base and refrigerate until completely set.
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| Picture by: Tartelette |
4 poached pears (see above), chopped in small dices
4 egg yolks
1/4 cup (50 gr) sugar
1 cup (250 ml) whole milk
1/2 vanilla bean
1 Tb powdered gelatin, sprinkled over 3 Tb water
1 cup heavy cream
In a large bowl, whisk the egg yolks with the sugar until very pale. In the meantime, in a large saucepan set over medium heat, bring the milk and the vanilla bean (split open and scraped over the milk) to a boil. Slowly pour the milk over the yolks, whisking constantly. Pour the mixture back into the saucepan over medium low heat and cook until the cream coats the back of a spoon (as if making creme anglaise). Add the softened gelatin and stir until melted completely into the cream. Let cool to room temperature.
Whip the heavy cream to soft peaks and fold it into the cooled cream base. Fold in the pear dices. Pour the mixture over the caramel mousse until set.
At this point you can skip the painting and glaze but it makes it all the more festive.
For the paint, mix some gold dust with water to make a "paint" and brush in small strokes over the cake. Freeze the cake before applying the warm glaze, do so even if you skip the painting so your mousse won't melt.
Pear Syrup Glaze:
1/2 cup reserved poaching syrup
1 1/2 teaspoon gelatin, sprinkled over 1 Tablespoon water
Bring the poaching syrup to a boil, add the gelatin and stir until completely dissolved. Let cool to room temperature (if the mixture gels, warm up over low heat until barely melted again). Pour it over the frozen cake and let set in the fridge. Cut through the cake with a knife dipped in hot water to prevent breaking the glaze instead of slicing through it.
 |
| Picture by: Tartelette |
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| Picture by: Tartelette |
