The Vanilla-caramel Pear and Caramel Mousse Dessert Cake

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Vanilla Biscuit 

5 egg yolks + 4 eggs

225g egg whites

25g sugar

140 flour T45

2g liquid vanilla

Beat the egg whites and tighten them with the sugar. Beat the yolks, eggs, and vanilla with a mixer. Add the flour. Pour onto a 40x30cm baking sheet covered with buttered baking paper. Bake at 230 ° C for 8 minutes in a preheated oven using traditional heat. Cut to 18cm. Soak with the pear syrup brought to the boil.

Gelled pear coulis

300g pears in syrup

20g sugar

2 gelatin sheets

1 pear in syrup, diced

Heat the pear purée and sugar. Add the hydrated gelatin. Mix well and add the pear cubes. Pour into an 18cm diameter circle and freeze.

Caramel mousse

112g sugar

250g liquid cream 30% fat

12g sugar + 4 egg yolks

3 gelatin sheets

25g water

75g sugar

50g egg whites

250g liquid cream 30% fat

Make a caramel with the 112g of sugar. Cook with the cream brought to the boil. Blanch the yolks with the 12g of sugar and cook with the caramel cream to 83 ° c-85 ° c. Off the heat, add the hydrated gelatin. Make an Italian meringue with the water, sugar, and egg whites. Whip the cream. Add them to the device and use it immediately. Freeze.

Caramel icing

330g liquid cream 30% fat

150g sugar

2 gelatin sheets

Make a caramel with the sugar and cook it with the cream. Bring to a boil again until the sugar dissolves. Off the heat, add the hydrated gelatin. Chinese and set aside stirring occasionally use at 30 ° c.

Vanilla sponge  

5 egg yolks + 4 eggs

225g / 7.9oz egg whites

25g / 0.8oz caster sugar

140g / 4.9oz wheat flour

2g / 0.07oz vanilla flavor

Preheat the oven to 230 ° c / 446 ° F / Gas 8. Beat the egg whites with the sugar until peaks form (meringue). Beat the egg yolks, the eggs, and the vanilla flavor, then add the flour. Fold into the meringue. Pour into a baking sheet covered with buttered baking parchment. Bake for 8 minutes. Soak the biscuit in the syrup brought to a boil.

Jellified pear mash

300g / 10.6oz pear halves in light syrup

20g / 0.7oz caster sugar

2 sheets of gelatin

1 pear in syrup cut indices

Heat the pear mash and the sugar. Add the hydrated gelatin. Mix well and add the pear dices. For into an 18cm / 7in ring mold and freeze.

Caramel mousse

112g / 4.4oz caster sugar

250g / 8.8oz whipping cream 30% fat

12g / 0.4oz caster sugar +  4 egg yolks

3 sheets of gelatin

25g / 0.8oz water

75g / 2.6oz caster sugar

50g / 1.8oz egg whites

250g / 8.8oz whipping cream 30% fat

Bring the cream to a boil. Make caramel and gradually add the cream. Bring to a boil again and cook until the sugar is completely melted. Beat the egg yolks with 12g / 0.4oz of sugar until fluffy, then cook with the caramel cream up to 83 ° c-85 ° c / 182 ° F. Set aside then add the hydrated gelatin. Make an Italian meringue with the egg whites, water, and sugar. Add to the mixture then add the whipped cream. Freeze.

Caramel glaze

330g / 11.6oz whipping cream 30% fat

150g / 5.3oz caster sugar

2 sheets of gelatin

Bring the cream to a boil. Make caramel and gradually add the cream. Bring to a boil and cook until the sugar is completely melted. Set aside, add the hydrated gelatin. Pass through a sieve then let it cool. Glaze at 30 ° c / 86 ° F.

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