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Petits entremets poire et noix de pécan
Des entremets individuels alliant une compotée de poires fondantes, une mousse légère à la noix de pécan, une base biscuitée croquante, le tout nappé d’une ganache vanille et décoré d’un flocage chocolaté. Idéal pour un dessert élégant ou un goûter raffiné.
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Cost Breakdown
Critical Success Points
- • Cuisson de la compotée de poires jusqu’à texture fondante
- • Atteindre exactement 82 °C pour la bavaroise
- • Incorporer la crème fouettée à ≤30 °C
- • Congélation des mousses pendant au moins 2 h
- • Cuisson des biscuits à 180 °C jusqu’à dorure légère
- • Infusion de la vanille pendant 1 h pour une ganache parfumée
Safety Warnings
- • Manipuler les liquides bouillants avec précaution pour éviter les brûlures
- • Utiliser le pistolet à peinture uniquement lorsqu’il est chaud, éviter le contact avec la peau
- • Ne pas laisser la gélatine reposer trop longtemps dans l’eau chaude, sinon elle perd son pouvoir gélifiant
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