It’s the start of the summer holidays, so I hope to devote a bit more time to my blog. I still have a few recipes up my sleeve that I can’t wait to share with you. Today, it’s a super indulgent chocolate, pear and peanut entremets that I developed to enter the competition organised by Valrhona as part of the first pastry fair, which took place a few weeks ago in Paris.
6 desserts were selected from more than 200 entries, so you could say there was competition. My dessert wasn’t selected, but I’m nevertheless delighted with this recipe, which I’m sharing with you.
The theme was childhood memories with one compulsory ingredient: Valrhona Caraïbe dark chocolate. I paired it with pear for extra freshness and added a peanut crémeux for an ultra nostalgic touch. The whole thing is super indulgent; I loved it, as did the friends I was able to share this dessert with.
The composition of this dessert was my own idea but, as always, I drew inspiration for the recipes from blogs I’m particularly fond of: la pâte de Dom, les desserts de Julien and Sucre d’orge et pain d’épices.
It’s a recipe that takes a bit of time and a lot of organisation. Like any entremets, it’s possible (I’d even say recommended) to spread your preparations over several days, since there are inserts that need to be frozen.
- The peanut praline can be made well in advance (it keeps for 2 to 3 weeks in the fridge in an airtight container).
- Likewise, the mirror glaze can be made in advance (up to 2 weeks), since it keeps perfectly in the fridge (do remember to put cling film touching the surface and to keep it in an airtight container too).
- The peanut crémeux and the diced pear can be made a few days before (the insert goes in the freezer).
- You can make the streusel and the cocoa sponge the day before and keep them in the fridge wrapped in cling film.
- On the day, all you have left to do is the dark chocolate mousse and the assembly. Easy peasy, right? ????
Ingredients & method
8 components · Full recipe
Dark chocolate mirror glaze (can be made in advance)
Ingredients
- 150 g (5.3 oz) caster sugar
- 150 g (5.3 oz) glucose syrup
- 80 g (2.8 oz) water
- 100 g (3.5 oz) sweetened condensed milk
- 150 g (5.3 oz) Valrhona Caraïbe 66% dark chocolate
- 9 g (0.3 oz) gelatine
- 54 g (1.9 oz) water (to rehydrate the gelatine)
Method
1
Soak the gelatine in the water.
2
In a saucepan, bring the sugar, glucose and water to 103°C / 217°F.
3
Pour this hot mixture over the condensed milk and immediately add the dark chocolate and soaked gelatine.
4
Blend with a stick blender until smooth and homogeneous. Strain through a sieve to remove any bubbles.
5
Press cling film directly onto the surface and refrigerate for at least 12 hours.
Peanut praline (can be made in advance)
Ingredients
- 200 g (7.1 oz) peanuts
- 155 g (5.5 oz) sugar
- 33 g (1.2 oz) water
- vanilla powder
- a pinch of fleur de sel
Method
1
Toast the peanuts in the oven for 10 minutes at 150°C / 300°F.
2
Bring the water and sugar to the boil. At 118°C / 244°F, remove from the heat and pour the peanuts into the liquid sugar. Stir until the mixture turns white and sandy. Return to medium heat and stir until the sugar re-melts and caramelises (this takes a little time — this is normal).
3
Spread on baking paper and leave to cool.
4
Add the fleur de sel and vanilla powder and blend in a food processor to a praline consistency.
Peanut cremeux (make the day before)
Ingredients
- 50 g (1.8 oz) egg yolks
- 25 g (0.9 oz) sugar
- 200 g (7.1 oz) full-fat cream
- 3.2 g (0.1 oz) gelatine
- 19.2 g (0.7 oz) water (to rehydrate the gelatine)
- 40 g (1.4 oz) peanut praline
Method
1
Soak the gelatine in the water.
2
In a small saucepan, heat the cream.
3
In a bowl, whisk the egg yolks with the sugar.
4
Pour the contents of the saucepan over the yolk-sugar mixture, whisk well and return everything to the heat.
5
Cook to 83°C / 181°F, stirring constantly with a spatula in a figure-of-eight motion. Be careful not to let the cream boil (the eggs may curdle).
6
Off the heat, add the soaked gelatine and peanut praline. Blend with a stick blender until homogeneous.
7
Pour into a 16 cm (6.3 in) diameter ring to a height of 1 cm (0.4 in) and freeze overnight.
Vanilla and ginger gelled pear brunoise (make the day before)
Ingredients
- 20 g (0.7 oz) sugar
- 2 g (0.1 oz) NH pectin
- 10 g (0.4 oz) cornflour
- 20 g (0.7 oz) water
- 1 level teaspoon ground ginger
- 1 vanilla pod
- 200 g (7.1 oz) pear purée
- 10 g (0.4 oz) neutral glaze
- 150 g (5.3 oz) pear, cut into brunoise
- 10 g (0.4 oz) pear brandy (optional)
Method
1
In a saucepan, mix the sugar, pectin and cornflour, then dissolve in the water.
2
Add the pear purée, ground ginger and vanilla seeds, then bring to the boil. Boil for 1 minute, stirring constantly.
3
Off the heat, add the neutral glaze, pear brunoise and pear brandy.
4
Leave to cool to room temperature, then spread carefully over the frozen peanut cremeux.
5
Return to the freezer.
Streusel
Ingredients
- 40 g (1.4 oz) butter
- 40 g (1.4 oz) soft brown sugar
- 32 g (1.1 oz) flour
- 8 g (0.3 oz) unsweetened cocoa powder
- 50 g (1.8 oz) ground almonds
- a pinch of fleur de sel
Method
1
Preheat the oven to 160°C / 325°F fan-assisted.
2
In a bowl, mix all the ingredients together.
3
Roll the dough to 3–4 mm thick and cut out a 16 cm (6.3 in) diameter circle.
4
Bake for approximately 15 minutes.
5
While the streusel bakes, prepare the almond cocoa sponge.
Almond cocoa sponge
Ingredients
- 22 g (0.8 oz) whole eggs
- 9 g (0.3 oz) egg yolks
- 25 g (0.9 oz) sugar
- 37 g (1.3 oz) ground almonds
- 9 g (0.3 oz) unsweetened cocoa powder
- 20 g (0.7 oz) melted butter
- 40 g (1.4 oz) egg whites
- 30 g (1.1 oz) sugar
Method
1
Melt the butter.
2
In a bowl, whisk the whole eggs, egg yolk and sugar.
3
Add the sifted dry ingredients (ground almonds and cocoa) and the lukewarm melted butter.
4
Whisk the egg whites to stiff peaks (ideally at room temperature). Add the sugar in 3 additions.
5
Gently fold one third of this meringue into the first mixture (note: the remaining two thirds are not needed).
6
After the streusel has baked for 15 minutes, pour the sponge batter on top (do not use all of it — the sponge will rise a little during baking). Spread evenly with an offset spatula and bake at 160°C / 325°F for a further 15 to 20 minutes.
7
Remove from the oven and leave to cool in the ring.
Dark chocolate mousse
Ingredients
- 125 g (4.4 oz) milk
- 160 g (5.6 oz) Valrhona Caraïbe 66% dark chocolate
- 250 g (8.8 oz) full-fat cream
- 2.5 g (0.1 oz) gelatine
- 15 g (0.5 oz) water (to rehydrate the gelatine)
Method
1
Soak the gelatine in the water.
2
Make a ganache: melt the dark chocolate in a bain-marie until it just begins to melt.
3
Heat the milk and add the soaked gelatine.
4
Pour the milk over the dark chocolate in 3 additions, emulsifying each time. The chocolate should be smooth and glossy.
5
Whisk the full-fat cream until soft peaks — do not over-whip; it should be mousse-like.
6
Once the ganache has cooled to 40°C / 104°F, gently fold in the whipped cream, then set aside. For assembly:
7
Pour in the dark chocolate mousse and push it up the sides with a spatula for a clean finish.
8
Remove the insert from the freezer (peanut cremeux and gelled pear brunoise) and gently press it into the centre of the mousse (brunoise side down, against the mousse).
9
Add the remaining dark chocolate mousse, then press in the streusel + sponge base (sponge side down, against the mousse).
10
Smooth the surface with a spatula.
11
Cover with cling film and freeze overnight.
Decoration of the chocolate, pear and peanut entremet
Ingredients
- chocolate meringues
- caramelised peanuts
- a little streusel
Method
1
Remove the entremet from the freezer and unmould.
2
Place the frozen entremet on a wire rack set over a plate or tray to catch the excess glaze.
3
Warm the mirror glaze to around 30–35°C / 86–95°F and pour over to coat the entremet completely. Smooth with a spatula to remove the excess glaze.
4
Remove the entremet from the rack and place on a serving dish.
5
Leave to thaw in the fridge. Allow at least 5 to 6 hours for defrosting.
6
For the decoration, I used homemade chocolate meringues, chocolate streusel and caramelised peanuts.
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