choco pears crunchy praline delight

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choco pears crunchy praline delight

choco pears crunchy praline delight

choco pears crunchy praline delight
choco pears crunchy praline delight

Ingredients choco pears crunchy praline delight
Number of persons
For the cookie:

120 g almond powder

260 g caster sugar

30 g flour

2 egg whites

1 unsweetened cocoa powder
For the crunchy praline:

200 g of praline (chocolate bar)

9 packets of "gavottes" type lace pancake

40 g of praline
For the chocolate mousse:

120 g dark chocolate

50 g soft butter

20 cl single cream

2 pears (fresh not too ripe or in syrup)
For the pear mousse:

6 gelatine leaves

400 g pear puree

2 egg whites

130 g sugar

3 cl of water (30g)

40 cl single cream

Preparation choco pears crunchy praline delight
Total Time: 1h30
Preparation: 1h20
Cooking time: 10 min
Sift the flour, half the sugar, almond powder and cocoa together.
Beat the egg whites until stiff and add the rest of the sugar, beat for a few more moments and then gently fold in the dry ingredients.
Bake in a buttered and floured cake tin for 10 minutes at 210°C.
Turn out of the mould and leave to cool on a wire rack.
Crunchy praline:
Crush the lace pancakes by hand or with a rolling pin, be careful not to make powder but only broken pieces!
Gently melt the praline (water bath or microwave at low power), let it cool down and then add the broken lace pancakes and the praline.
Use immediately, as long as the dough is soft.
Chocolate mousse:
Melt the chocolate and butter together.
Whip the cream into a whipped cream.
Mix gently with a spatula.
Pear mousse:
Soften the gelatine in cold water.
Warm up the pear puree and add the drained gelatine (be careful not to overheat and not to dry out!).
Allow to cool to room temperature.
Beat the egg whites until stiff, heat the sugar with the water to 120°C and pour the sugar over the whites, whisking quickly to cool.
Whip the cream into a whipped cream.
Mix the "meringue" with the pear puree and then add the whipped cream gently but evenly.
Arrange the biscuit in a pastry circle filled with rhodoid on a baking sheet...
or more simply in a mould with removable edges lined with cling film (to stick the film to the mould, simply butter the mould before).
Spread the praline crisp on the biscuit.
Wait until it has cooled down.
Place the chocolate mousse on top.
Insert pear slices in the mousse.
Arrange the pear mousse on top.
Refrigerate overnight (about 12 hours).
Decorate as desired with cocoa powder for example and a sliced pear...

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