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Mini pear and pecan entremets
Individual entremets combining a compote of soft pears, a light pecan mousse, a crunchy biscuit base, all glazed with vanilla ganache and decorated with chocolate coating. Ideal for an elegant dessert or a refined snack.
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Cost Breakdown
Critical Success Points
- • Cooking the pear compote until soft
- • Reach exactly 82 °C for the bavarois
- • Incorporate the whipped cream at ≤30 °C
- • Freezing the mousses for at least 2 h
- • Baking the biscuits at 180 °C until lightly golden
- • Infusing the vanilla for 1 h for a flavored ganache
Safety Warnings
- • Handle boiling liquids carefully to avoid burns
- • Use the spray gun only when hot, avoid skin contact
- • Do not let gelatin sit too long in hot water, otherwise it loses its gelling power
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