PEAR CHOCOLATE

ENTREMET
Table of contents

• Sales description
• Diagram
• Inspiration
• Ingredients
• Preparation stages
• Utensils
• Unit declaration
 Sales description

A beautiful dessert with a delicate flavor, originality, and an

attractive view!
A delicious pear chocolate entremet is perfect for a tea party
or special occasion which combines crumble, chocolate
sponge, pear-lime coulis, and a pear mousse. If you love the
combination of rich, smooth milk chocolate and amazing
flavor of pears, you will love this Pear Chocolate entremet!
 Diagram
Red glaze

Pear mousse
Jellied pear-lime
coulis

Pim
White velvet Chocolate sponge
spray

Chocolate crisp
 White velvet spray
Red glaze

Jellied pear-
lime coulis

Pear mousse

Chocolate sponge
Chocolate crisp
 Inspiration
The idea of making a pear chocolate entremet for
creation exam came to my mind because of the
childhood memories. As a little girl, I used to have an ice-
cream in two flavors: chocolate and pear, in a café near
our house as a reward for any of my good deeds. I still
remember that the combination of chocolate and pear
was perfect, the flavor was amazing, each ingredient
brought something unique, and it always made me feel
positive emotions. So I decided to let others feel that
wonderful taste too by creating this entremet and putting
my heart and soul into it, as it reminds me of my family and
my happy childhood.
 Ingredients
Chocolate “biscuit” sponge Pear mousse
 Egg whites 70 g
Sugar 60 g
 Trimoline 50 g Glucose 16 g
 Egg yolks 50 g Water 20 g
Egg whites 75 g
 Trimoline 20 g Pear puree 205 g
 Flour T55 10 g Water 30 g
Powdered gelatine 6 g
 Unsweetened cocoa powder 20 g
Whipped cream 175 g
 Dark couverture chocolate, melted 26 g Lime zest 0,5 g
 Butter, melted 6 g

Total: 252 g Total: 587,5 g

Streusel Chocolate crisp
Butter 42 g Butter 20 g
Unrefined raw sugar 42 g Praline 60 g
Ground hazelnuts 42 g Streusel 168 g
Unsweetened cocoa powder 6 g Cocoa nibs 18 g
Salt 1 g Milk couverture chocolate 40 g
Flour T55 35 g Fine “fleur de sel” sea salt 1 g

Total: 168 g Total: 307 g

Velvet (chocolate) spray

White couverture chocolate 60 g
Cocoa butter 40 g Total: 100 g
Jellied pear-lime coulis Red glaze
Pear puree 260 g Milk 65 g
Lime peel 3 g Whipping cream 120 g
Trimoline 46 g Sugar 128 g
Sugar 86 g Glucose 45 g
Pectin NH 8 g Sugar 40 g
Lime juice 5 g Potato starch 10 g
Gelatine leaves (3) 6 g
Milk chocolate 100 g
Red food coloring
Total: 408 g Total: 514 g

Total weight is 2336,5 g.

 Preparation stages
Streusel
1. In a mixer bowl place all ingredients: ground hazelnuts, cocoa powder,
sugar, flour and cold butter cubes. Mix at medium speed.
2. Spread to the silmat.
3. Bake at 180 °C for 8-10 minutes.

Chocolate crisp
1. In “ba-marie” melt chocolate and butter.
2. Place warm streusel into a big bowl, add praline and salt. Mix with spatula,
add cocoa nibs.
3. To the mixture add melted butter and chocolate, mix properly.
4. Place to the 14 cm circle, press a bit, put to the blast chiller for 10 minutes.
 Chocolate “biscuit” sponge
1. In “ba-marie” melt butter and chocolate at 40 °C .
2. In a bowl whisk egg yolks and trimoline.
In the other bowl whisk egg whites and trimoline to the soft peak. Add this to
chocolate, mix. Then, add egg yolk mixture, incorporate again.
3. Mix cocoa powder and flour, add to the mixture little by little. Keep mixing.
Pour to pastry bag and pipe a 14 cm spiral on a parchment paper. Bake at
170 °C for 5 minutes.

Pear-lime coulis
1. Prepare a gelatine beforehand.
2. In a bowl mix pectin and sugar to prevent lumbs.
3. In a saucepan put puree, juice and trimoline, heat to 60 °C . Add pectin
mixture, whisk quickly. Bring to a boil. Remove from heat. Add lime zest.
Pour to the circle silicone mold and put to the blast chiller.
 Pear mousse
1. Make an Italian meringue.
2. Prepare a gelatine mass.
3. Half of the puree pour into the saucepan, and bring to a light boil. Remove
from heat, add gelatine mass, mix. Pour it into the cold puree and mix well.
4. Incorporate cooled mixture with Italian meringue, and then add whipped
ceam. Mix everything gently with spatula.

Red glaze
1. In a saucepan heat to 8o °C milk, whipping cream, sugar and glucose.
2. In a bowl mix sugar and potato starch with a whisk. Prepare gelatine.
3. Remove from heat the pan and add starch mixture. Mix and bring to a boil.
4. Off heat, add gelatine, mix. Pour the mixture to the chocolate, add food
coloring, mix with spatula. Cool down the glaze to the 25-26 °C in ice bath.
 Assembly

1. Line a 14 cm ring with rhodoid plastic and prepare a plaque with

parchment paper.
2. Chocolate sponge: using 2 metal guide bars cut to 1 cm height and trim
diameter using a 14 cm ring.
3. Place chocolate crisp in the lined ring. Pipe a mousse, spread.
4. Place the chocolate biscuit sponge on top.
5. Unmold coulis and place on top of the sponge.
6. Pipe a mousse again and flatten with a large offset spatula top of the
entremets.
7. Place the insert into blast chiller for 10 minutes.
8. Using special tool make a velvet spray, then pour red glaze to the half of
each entremet. Decorate with small flowers.
 Utensils
 Rings, 14 cm and 16 cm
 Whisk
 Rubber spatula
 Large and small offset spatulas
 Spoon
 Sieve
 Silicone mold 14 cm
 Laser thermometer
 Probe thermometer
 Film wrap
 Parchment paper
 Silmat
 Rhodoid plastic
 Knife
 Mixer