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Le Chaudron recipe
Entremets poire caramel
Pear caramel mousse cake
⏱ 90 minServes 8Hard400 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1dacquoise base (150 g / 5 oz)
4poached pears, diced
200 g (7 oz)sugar
500 ml (2 cups)heavy cream
5 leavesgelatin
100 ml (½ cup)milk
- 1 dacquoise base (150 g / 5 oz)
- 4 poached pears, diced
- 200 g (7 oz) sugar
- 500 ml (2 cups) heavy cream
- 5 leaves gelatin
- 100 ml (½ cup) milk
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make an amber caramel and thin it with the hot milk.
- Stir the soaked gelatin into the warm caramel.
- Softly whip the cold cream and fold into the caramel.
- Put the dacquoise in a cake ring and scatter with poached pear.
- Pour over the mousse, smooth and tap to remove air bubbles.
- Refrigerate for 6 hours, remove the ring and drizzle with caramel.
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