Pear and Chocolate Vanilla Caramel Mousse Entremet-Michalak Inspired

Boy it’s getting chilly these days. Yes it is an indication that Christmas is just around the corner. As I strolled and shopped in downtown Vancouver yesterday, I noticed that all the stores were already decked out in their Christmas decorations. A sight to see!!! All it was missing was Santa Clause and gingerbread cookies. It really is a festive time of year where people are in good spirits.

I am baking again as a way to relieve stress and be at peace to myself. I have not made an entremet for a while thus thought of making it again. After flipping through the pages of various cook books, I settled on a Michalak recipe. Known for his modern take on desserts most of his creations are avant garde. The recipe I chose this time was a combination of lemon scented pears and a chocolate vanilla caramel mousse based dessert. Because I did not have lemons, I opted out to make that step and proceeded to make the chocolate vanilla caramel mousse. Instead of lemons scented pears, I did have pear puree in the fridge and decided to make a pear mousse which will compliment the chocolate vanilla caramel mousse.

The chocolate chiffon cake was the first step I did when making the entremet. It was basically a chiffon cake recipe plus 2 tablespoons of cocoa. The cake turned out quite nice. Next I made the vanilla chocolate caramel mousse.

Method:
1. I first measured the ingredients and split the cream into 200 ml and 50 ml measurements.
2. Melt the chocolate in the baine marie until melted. At the same time soak the gelatin in cold water until soften.
3. In another bowl Whip up the egg yolks. Add vanilla bean seeds in.
4. Create a light brown coloured dry caramel with the sugar. Once achieved, combine the 50 ml of the whipped cream to the caramel to deglaze it. The caramel will crystallize but keep stirring the cream with the caramel until the caramel becomes liquid form
5. Pour the liquid over the beaten eggs and return to heat and stir until the mixture coats the back of a spoon. * Make sure not to cook the eggs.
6. Wring the excess water from the gelatin and place into custard. Stir until fully incorporated and then incorporate the custard into the melted chocolate. Cool. * Don’t excessively cool the chocolate mixture with the gelatin already in it as it will set. If set warm up again.
7. Whisk up some cream. Fold and work quickly. Pour onto cake.

Next I made the pear and white chocolate mousse. To make the mousse, I melted some white chocolate. Once melted I soaked the gelatin. Heated up some pear puree and whipped up some cream. Combine the white chocolate with the pear puree. Add the gelatin and fold in the cream. Spread onto cake
Voila!!!!

Chocolate Caramel Vanilla Mousse (Michalak)
100 g milk chocolate
1/2 vanilla bean
1 sheet 2 g gelatin
30 g sugar
2 egg yolks
250 ml whipping cream divided in 50 ml (deglazing caramel) and 200 ml (folding)

Pear Mousse
1/2 cup white chocolate
3/4 cup pear puree
3/4 whipped cream

Result: It was a stunning entremet. The pear complimented the caramel. This recipe is a keeper. Enjoy making it!!!!

Pear and Chestnut Financiers

Christmas baking was now in full swing. I already had a baking list to do and am continually adding projects onto it. The latest addition to the list was Chestnut financiers. Beaucoup Bakery recently promoted a chesnut financier made with chestnut honey. This served as motivation for me to bake some financiers as well. Traditional financiers often use ground almonds or hazelnuts, as I loved chestnuts, I included some toasted ground chestnuts into the mix. Pears were also added for a lovely light flavour. 🙂

To make the financiers, butter was first browned. Next I measured the icing sugar, flour, egg whites, almond and chestnut. The egg whites were beaten to foamy soft peak. When the whites were at soft peak stage, add in the sifted flour and icing sugar. Incoporate the ground almonds and chesnuts next. Lastly add in the browned butter. To assemble the financiers, scoop the batter into silicone molds and alternate with batter, pear and chestnut puree. Bake at 335F for approx 25 minutes until one could see the financiers puff up.

Pear and Chestnut Financiers

120 g butter
4 large egg whites
80 g plain flour
80 g icing sugar
100 g ( 50 g almond meal and 50 g toasted ground chestnut)
25 g chestnut puree
approx 40 g pear

Results: I found the texture quite nice. The pear complimented the lightness in taste and the puree boosted the chestnut flavour of the financier. My only regret was the number of stairs I need to climb daily to burn off this excess calorie intake. Ohhh well, its Christmas and the holidays.

Let the baking and holiday cheer begin !!!!