Mini pear and pecan entremets

Ingredients

• 2 pieces Small pears (Peeled, cored and diced)
• 30 g Unsalted butter (Unsalted)
• 50 g Granulated sugar (For the compote)
• 2 leaves Sheet gelatin (Soak in cold water for 5 min)
• 4 pieces Egg yolks (Fresh, large)
• 80 g Granulated sugar (bavarois) (For the custard)
• 250 ml Whole milk (Bring to a boil)
• 100 g White chocolate (In chips or pieces)
• 150 g Pecan puree (Brand Koro, 5 % discount with code ILETAITUNEFOIS)
• 200 ml Heavy cream (35 % fat)
• 80 g All‑purpose flour (Sift before use)
• 50 g Pecan powder (Finely ground pecans)
• 60 g Powdered sugar (For the biscuit base)
• 1 piece Vanilla bean (Seeds scraped)
• 150 ml Heavy cream (ganache) (Cold before being incorporated)
• 80 g White chocolate (ganache) (To melt with hot cream)
• 20 g Cocoa butter (For the coating)
• 30 g Milk chocolate (For the coating)
• 10 g Cocoa nibs (Final decoration)
• 1 roll Cling film (To wrap the dough ball)
• 1 sheet Silpat or parchment paper (For baking the biscuits)

Instructions

1. Prepare the pear compote

   Wash, peel and dice the 2 small pears. Melt the butter with the sugar in a saucepan, add the pears and cook over medium heat for 10 minutes until they are very soft. Set aside and let cool completely.

   Time: PT20M

2. Soak the gelatin

   Place the 2 sheets of gelatin in a small bowl of cold water and let soak for 5 minutes.

   Time: PT5M

3. Prepare the pecan bavarois

   In a bowl, whisk the 4 egg yolks with 80 g sugar until the mixture lightens. Heat the milk to a boil, then pour it over the egg‑sugar mixture while whisking constantly. Return everything to the saucepan and heat to 82 °C (thermometer) for 5 minutes without boiling. Remove from heat, add the squeezed gelatin, the white chocolate pieces and the pecan puree, mix until smooth.

   Time: PT17M

   Temperature: 82°C

4. Fold in the whipped cream

   Whisk the heavy cream (200 ml) until firm. Gently fold the whipped cream into the previous mixture, ensuring the temperature does not exceed 30 °C.

   Time: PT10M

5. Fill the donut molds and freeze

   Pour the mousse into silicone donut molds, drop a few pieces of pear compote, tap lightly to eliminate air bubbles. Place in freezer for at least 2 hours (or overnight).

   Time: PT5M

6. Prepare the pecan biscuit base

   Mix powdered sugar with 150 g pecan puree, add sifted flour and pecan powder, combine well. Form a ball, wrap in cling film and refrigerate 1 hour to firm slightly.

   Time: PT12M

7. Bake the biscuits

   Roll out the dough on a floured surface to 3‑4 mm thickness, cut 6 circles using small cookie cutters (size matching the donut molds). Place on a sheet lined with Silpat or parchment paper and bake at 180 °C for 12 minutes. Cool on a rack.

   Time: PT12M

   Temperature: 180°C

8. Prepare the vanilla ganache

   Split the vanilla bean, scrape the seeds and place them with the cream (150 ml) in a saucepan. Bring to a boil, remove from heat and let infuse for 1 hour (or 30 minutes if short on time). Remove the bean, warm slightly, add the white chocolate (80 g) and stir until fully dissolved. Add the remaining cold cream, whisk until smooth ganache, then refrigerate for at least 2 hours to thicken.

   Time: PT12M

   Temperature: 100°C

9. Prepare the chocolate coating

   Melt the milk chocolate (30 g) with the cocoa butter (20 g) in a bain‑marie until homogeneous. Pour into a spray gun and heat until the stream is fluid.

   Time: PT7M

10. Unmold and spray the coating

    Remove the entremets from the freezer, gently unmold the silicone donuts and quickly spray with the milk chocolate coating using the spray gun. Let the coating set for a few minutes.

    Time: PT5M

11. Assemble the entremets

    Place each biscuit on a plate, set an entremet on top, add a small spoonful of pecan puree in the centre as an insert, then pipe vanilla ganache around and on top. Sprinkle cocoa nibs for final decoration.

    Time: PT5M

12. Refrigerate before serving

    Place the assembled entremets in the refrigerator for at least 1 hour so the ganache sets before serving.

    Time: PT0M

Nutrition Facts

Calories

936

Protein

10 g

Carbohydrates

80 g

Fat

60 g

Fiber

5 g

Ingredient Substitutions

• Instead of Small pears: Bartlett pears, Anjou pears
• Instead of Unsalted butter: Margarine
• Instead of Sheet gelatin: Powdered gelatin (1 g)
• Instead of Whole milk: Semi‑skimmed milk
• Instead of White chocolate: Couverture white chocolate
• Instead of Pecan puree: Macadamia nut paste
• Instead of Heavy cream: Pouring cream
• Instead of All‑purpose flour: T55 wheat flour
• Instead of Pecan powder: Almond flour
• Instead of Vanilla bean: Vanilla extract
• Instead of Heavy cream (ganache): Pouring cream
• Instead of White chocolate (ganache): Couverture white chocolate
• Instead of Cocoa butter: Coconut oil
• Instead of Milk chocolate: Dark chocolate
• Instead of Cocoa nibs: Cocoa powder

Equipment Needed

• Medium saucepan
• Bowl for gelatin
• Whisk (hand or electric)
• Cooking thermometer
• Silicone donut molds
• Baking sheet
• Parchment paper or Silpat
• Blender or food processor (optional) (optional)
• Spray gun (velvet spray) (optional)
• Rubber spatula
• Electric whisk (optional) (optional)
• Chocolate grater (optional) (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use slightly ripe pears for more sweetness
• Sift the pecan powder to avoid lumps
• Melt the white chocolate in a bain‑marie for optimal temperature control
• For an even glossier finish, torch the entremets just before serving

Troubleshooting

Storage

Refrigerator: Store in the refrigerator in an airtight container for 2 to 3 days.

Freezer: Can be frozen for 1 month, well wrapped in cling film.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the pear compote the day before and keep refrigerated
• The mousse can be made 24 h ahead and kept frozen
• The vanilla ganache can be prepared the day before and refrigerated
• The biscuits keep in an airtight box for 3 days