Pear and Vanilla Entremet Style Cake
Pear and Vanilla Entremet Cake
Nuts cake with a diplomate cream mixed with caramelized pears and burned brown sugar.
Caramelized pears with vanilla:
3 big or 4 small pears peeled and cubed
30g butter / 2 tbsp
40g sugar / 3+ 1/4 tbsp
1 tsp vanilla extract
Cake with nuts:
4 egg yolks
55g sugar /4.5 tbsp
2,5 egg whites (about 70g)
20g sugar / 1 + 2/3 tbsp
20g all-purpose flour / 2.5 tbsp + 25g corn starch / 3 + 1/4 tbsp
40g melted butter / 3tbsp
30g crushed almonds (or nut of choice)
Diplomat cream
For the custard:
170ml milk / 0.7 cup
Half a vanilla bean or 1 tsp vanilla extract
4 egg yolks
40g sugar / 3 + 1/4 tbsp
1 tbsp corn starch /
35g honey / 1+ 3/4 tbsp
3 Gelatine sheets About 5 to 6 grams
200ml heavy cream / 0.8 cup
Garnish:
3 tbsp brown sugar
Dried pear slices
Printable recipe: https://cookingfantasies.com/pear-and...
You might need (Amazon affiliate link)
Acitate cake roll: https://amzn.to/3tuqvmG
Adjustable cake ring mold: https://amzn.to/3fvoHBB
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