A very fragrant Bavarian pear in a crispy Breton cookie with a soft caramel sauce.
Here is the dessert I made this year for my little brother's birthday 🙂 My only limitations were " something fruity and not too heavy"… in short, I almost had a white letter ^^ So I looked at a seasonal fruit: the pear, that I wanted to marry something different from chocolate to change it a bit … Suddenly, I quickly had the idea of caramel, through a creamy sauce that would come to cover a pear mousse bringing gluttony
To bring some contraction, I did the Breton shortbread base, is one of my favorite recipes of the moment that makes a crunchy cookie and very crumbly.
For the pear mousse, I scalded my pears in a spiced syrup spiced with mulled wine (cinnamon, star anise, mace), but if you have little time you can perfectly use prepared syrup pears. Choose however of good quality and without too much added sugar.
Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: 6 hours 10 minutes
portions: 8 people
For the Breton shortbread
- 85 g powdered sugar
- two bud
- 100 g Butter ointment
- 135 g flour
- two c. Soup chemical yeast
- one to pinch Salt
For the pear mousse
- 80 g milk
- 100 g liquid cream
- two bud
- fifty g powdered sugar
- 10 g jelly
- one nail vanilla
- 300 g liquid cream very cold
For the caramel sauce
- 60 g Butter
- 220 g Brown sugar or brown sugar
- 175 g thick cream
- one c. Soup vanilla extract
- one c. coffee Salt
Beat the sugar and egg yolks until the mixture becomes foamy. Add the butter into pieces, then the flour, the baking powder and the salt. Mix until you get a smooth and homogeneous texture.
Spread between two sheets of baking paper up to a thickness of 5 mm. Detail with a circle of 22 cm in diameter. Leave the circle around the dough and remove the excess and then place it in the fridge for at least 1 hour.
Cook at 180 ° C for 17 minutes. Remove from the oven and let cool on a rack before loosening.
Prepare a syrup with water, sugar and spices. Peel the pears, cut them in half and remove the core.
Pound the pears in the syrup until they are tender. drink 500 g Pears and crush them. Save 1 pear to decorate and cut the rest into cubes. Book.
Soften the gelatin sheets in a bowl of cold water. Put the milk, 100g of cream and scraped vanilla pod in a saucepan. Bring to a simmer.
Meanwhile, beat the egg yolks with the sugar. Remove the vanilla bean, then pour the boiling milk over the egg / sugar mixture while whisking, then return everything to simmer until it has a coating consistency.
Add the drained gelatin and pear puree to the custard. Mix well Mount them 300g Very cold cream in whipped cream and fold gently. Finally add the diced pear.
Put the butter in a small saucepan and let it melt. Add the vergeoise at once, mix and let caramelize over low heat for 3/4 minutes.
Add the cream, mix well with a whisk and cook in small broths for about ten minutes. Remove from heat, add vanilla extract and salt and let cool.
Uncover the Bavarois and then pour the hot caramel sauce over the still frozen foam. Smooth quickly with a spatula and then decorate with the reserved pear, some almonds and spices.
Let defrost in the fridge for about 8 hours before trying.
For a faster version, use pears in canned syrup! Count 2 boxes with a weight of 400 g drained.