PEAR, CHOCOLATE &

TEA INFUSED ENTREMET

Total Time Difficulty Yield

150 minutes 2 x 180mm entremets

Learn to make this beautiful entremet with a delicious combination of flavours

and textures sure to impress at any event!

Hazelnut Dacquoise
Ingredients Equipment
62g Egg Whites Silicon Spatula
2g Cream of Tartar Perforated Baking Tray
40g Caster Sugar Demarle Silpain Perforated Baking Mat
50g Icing Sugar Disposable Piping Bags
40g Hazelnut Meal 10mm Piping Tip
15g Plain Flour

Method
Whisk the egg whites with the cream of tartar and once it reaches a medium peak gradually
add in the sugar. Continue mixing for a minute to allow the sugar to dissolve. Fold through
the sifted dry ingredients and pipe into 16-17cm discs on a lined tray. Bake at 170C for 14-
15 minutes or until golden brown.

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Honey Pears
Ingredients Equipment
100g Fresh Pears, diced Flat Aluminum Baking Tray
25g Unsalted Butter
Pinch Cinnamon
Vanilla Beans
30g Honey

Method
Peel and cube the pears. Saut with all the other ingredients until slightly softened, cool and
drain the excess liquid before placing them in the base of a Flexipan ref 118.

Tea Infused Crme Brulee

Ingredients Equipment
80g Cold Water Digital Thermometer
8g Tea Tonic Bright Spark Loose Leaf Tea Depositor
200g Fresh Cream 35% Fat
40g Caster Sugar
50g Egg Yolks
2g Gold Gelatine Sheets

Method
Boil the water and infuse the tea until it swells. Boil cream and add in the tea to infuse. Mix
the sugar and egg yolks together in a bowl with a whisk then add in the tea and cream
mixture before placing it back in the saucepan and heating to 82C. Strain then add the
gelatine. Pour over the pear inserts and freeze.

Almond Nougatine Discs

Ingredients Equipment
48g Unsalted Butter Silicon Spatula
20g Glucose Flat Aluminum Baking Tray
20g Honey
38g Caster Sugar
4g Pectin NH
68g Flaked Almonds
QS Callebaut Mycryo Cocoa Butter

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Copyright 2015 Savour Chocolate & Patisserie School. All rights reserved.
Method
Melt the butter, glucose, honey and sugar then add the pectin and almonds. Place 40g of
the mixture into Flexipan ref 118 and bake at 180C for 10-12 minutes or until golden
brown. Dust with Mycryo cocoa butter as they come out of the oven and cool before
inserting into the cake.

Crumble
Ingredients Equipment
135g Unsalted Butter
135g Raw Sugar
QS Yellow Oil-Based Colour Powder
70g Almond Meal
70g Hazelnut Meal
2g Salt
135g Plain Flour

Method
Cream the butter and sugar until all the lumps of butter are removed. Add in the sifted dry
ingredients and mix just until combined. Shape the dough into a rectangle, wrap in plastic
wrap and place in the freezer. Once frozen, grate the dough and press it between a 180mm
and 200mm ring and bake at 180C for approximately 15-20 minutes. Remove the centre
ring immediately and then the outer ring.

Sugar Garnish
Ingredients Equipment
QS Almond Paste 50% (Marzipan)
500g Sugar
200g Water
150g Liquid Glucose
QS Green Food Colouring

Method
Shape pieces of marzipan into mini pear shapes and leave them at room temperature to dry
out slightly. Place a toothpick into each one. Melt the sugar and water in a clean pan. At
boiling point, skim the sugar if required to remove any impurities then add the glucose.
Bring to the boil again and heat to 160C. Add the green colour and immediately remove
from the heat. Dip marzipan pears into the slightly cooled sugar and attach them to some
polystyrene to create a stem.

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Copyright 2015 Savour Chocolate & Patisserie School. All rights reserved.
*Sugar Syrup 30Baume
Ingredients Equipment
135g Caster Sugar
100g Water

Method
Boil the sugar and water together until the sugar has dissolved and keep in the fridge until
required.

Chocolate Mousse
Ingredients Equipment
5g Gold Gelatine Sheets Digital Thermometer
155g Sugar Syrup 30B* 2 x 180mm x 45mm Cake Ring
90g Egg Yolks Acetate Strips
170g Callebaut Sao Thome 70% Couverture Demarle Silpat Mat
170g Callebaut 823 Milk Couverture 33.6% Flat Aluminum Baking Tray
605g Fresh Cream 35% Fat Silicon Spatula
Disposable Piping Bags
Large Angled Palette Knife

Method
Pre-soak the gelatine sheets in a bowl of cold water until they are pliable and flexible. Place
the sugar syrup and egg yolks into a bowl and sit it over a saucepan of simmering water.
Whisk by hand until it reaches 80C to create an appareil bombe. Whisk in the pre-soaked
gelatine. Melt the two chocolates together to approximately 60C. Semi-whip the cream.

Fold a small amount of cream into the chocolate and set the remainder aside. Fold the
appareil bombe through the chocolate mixture and lastly fold through the remaining cream.
Use the mousse immediately.

Praline Glaze
Ingredients Equipment
8g Gold Gelatine Sheets Digital Thermometer
200g Fresh Cream 35% Fat
120g Water
230g Callebaut Hazelnut Praline Paste 50%
QS Red Food Colouring
460g Mirror Glaze
160g Callebaut Sao Thome 70% Couverture

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Copyright 2015 Savour Chocolate & Patisserie School. All rights reserved.
Method
Pre-soak the gelatine sheets in a bowl of cold water. Add cream and water to a saucepan
and bring to a boil. Add the praline paste, pre-soaked gelatine, a small amount of red colour,
mirror glaze and the couverture. Emulsify with a stick blender and strain. Glaze the frozen
cake when the glaze reaches a temperature of 34C. Adjust with additional sugar syrup if it
is too thick.

Chocolate Garnish
Ingredients Equipment
300g Callebaut W2 White Chocolate 28% Guitar Sheet
QS 100% Alcohol Spray Gun
QS Bronze Metallic Powder Large Angled Palette Knife
Flat Aluminum Baking Tray

Method
Temper the white chocolate following our video instructions on tempering. Spread a thin
layer on a guitar sheet and just as it sets cut rings in a range of sizes. Place a guitar sheet on
top and sandwich the decorations between two trays. Place in the fridge for 10 minutes.
Remove the rings and place them on a tray. Spray them with combined alcohol and metallic
powder.

Assembly
Place two 180mm cake rings onto a lined tray. Place enough chocolate mousse into the ring
to cover the base and spread it up the sides. Place a nougatine disc in on top of the
chocolate mousse followed by another thin layer of chocolate mousse. Place in the tea
infused crme brulee and cover once again with mousse. Place in the second nougatine disc
and then another layer of mousse. Finish with the dacquiose base and freeze. Once frozen,
glaze with the prepared glaze and apply the garnishes.

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Copyright 2015 Savour Chocolate & Patisserie School. All rights reserved.