Büschelibirnen Entremet with Vin Cuit
The Fribourg autumn dessert, in five parts
Hello gourmets! An entremet combines everything that is good about a dessert: a sponge, a mousse and an insert of caramelised fruit.
This one consists of a pear mousse, an insert of Büschelibirnen caramelised in Vin Cuit, and a Financier with Vin Cuit and bricelets.
The recipe is technical — but every step is photographed, and everything can be prepared in advance: the finished dessert can wait in the freezer for two weeks.
Ingredients
Insert: Büschelibirnen pears caramelised with Vin Cuit
Financier sponge
Büschelibirnen pears in syrup (decoration)
Mirror icing
Step by step
Filling: caramelising pears in Vin Cuit
Prepare the pears
Peel and cut 1 kg of Büscheli pears — this yields around 600 g.
Caramelise
Put the pears in a large pan with 30 g butter, 25 g Glucose syrup and 25 g Vin Cuit and caramelise for about 20 minutes. Taste along the way: they should be soft and melting, but not fall apart into a purée.
Bloom the gelatine
Mix 3.7 g Gelatine powder with 18.5 g cold water and leave to set for 10 minutes.
Warm the cream
Heat 40 g full cream in the microwave for 30 seconds or bring to the boil. It should be hot so that it doesn't spatter in the caramel later.
Dry caramel
Melt 90 g sugar in the pot in several small portions: wait until the first has melted, then add the next. Never stir — at most move the pot and take it off the hob from time to time.
Once the caramel is golden brown, take the pot off the hob and pour in the hot cream. Whisk it up with the Whisk or a wooden Spatula.
Pears, gelatine and freeze
Add the pears you set aside to the caramel, then the bloomed gelatine. Stir briefly on the hob until everything is combined.
Financier sponge with bricelets
Oven and brown butter
Preheat the oven to 180 °C fan. Heat 30 g butter in the pot until it takes on colour and smells nutty, then immediately pour it into a Bowl — otherwise it will keep browning.
Whip the Meringue
Whip 45 g egg white with 30 g sugar into a Meringue. It should form a small beak.
Sieve flour and almonds
Mix 15 g flour and 60 g almond powder and sieve over the Meringue — without sieving you'll get lumps.
Fold in
Fold in with the Dough scraper without letting the Meringue collapse.
Vin Cuit and brown butter
Add 15 g Vin Cuit and the brown butter and stir again with the Dough scraper.
Break in the bricelets
Roughly crumble 15 g bricelets between your hands and mix in — they give the sponge its crunch.
Prepare the ring
Line a perforated tray with baking paper, set the adjustable ring to 19 cm and spray with Non-stick spray.
Bake
Pour in the mixture and bake for 20–25 minutes in the middle of the oven. Leave to cool — in the meantime make the mousse.
Pear mousse and assembly
Only once the insert is frozen
Only prepare the mousse once the caramelised insert is completely frozen.
Bloom the gelatine
Mix 6.5 g of gelatine powder with 32.5 g of cold water and set aside.
Bring the puree to a boil
Bring 120 g of Pear puree to a boil, remove from the heat and stir in the gelatine with the Whisk.
Bring to 27 °C
Pour the puree into a large Bowl, add the remaining 300 g and let cool to 27 °C. If it is too warm, place it briefly in the fridge — stirring occasionally so the gelatine does not freeze solid at the edge.
Whip the cream
Whip 240 g of full cream to whipped cream.
Finish the mousse
Fold the cooled puree into the whipped cream and stir with the Dough scraper until the mousse is even.
Layering
Pour a little mousse into the Silicone mold, place the frozen insert on top and press down gently so the mousse rises up the edges. Add a thin layer of mousse on top, then lay on the sponge and scrape off the excess mousse with the Angled spatula.
Freeze for six hours
Place the assembled dessert in the freezer for at least 6 hours. It will keep there for two weeks — let it thaw the day before.
Büscheli pears in Syrup
Prepare the Syrup
Put 500 g of water and 250 g of sugar into a pot.
Poach the pears
Add 10 Büscheli pears and let them simmer over medium heat for one hour.
Check and chill
After one hour, pierce with a knife — the pears should be meltingly tender. Then place on a plate and chill until decorating.
Mirror glaze and finish
Or simpler: Velvet spray
This part is not essential. If you prefer it simpler, spray the frozen dessert with Velvet spray.
Bloom the gelatine
Mix 10 g gelatine powder with 50 g cold water. For the mirror glaze be sure to use powder — with sheets it turns thick and gelatinous.
Prepare the chocolate
Put 150 g dark chocolate into a measuring cup and the gelatine on top. No bar chocolate: otherwise the result shines less.
Boil the syrup
Boil 150 g sugar, 150 g glucose syrup and 75 g water until the mixture foams well, and pour over the chocolate and gelatine.
Condensed milk and blend
Add 100 g sweetened condensed milk, stir gently, then blend for two minutes with the immersion blender — hold the blender slightly tilted so no bubbles form.
Cool to 30 °C
Cover the icing with cling film in contact and let it cool to 30 °C at room temperature — this takes 1 to 1.5 hours. 29 to 32 °C is allowed.
Setup for glazing
Prepare a collecting container and place a glass inside it; the frozen dessert goes on top. This is easier than a cake rack.
Glazing
Blend the icing one last time for two minutes and pour it over the frozen dessert — for round desserts in a spiral shape. Everything must happen within a few minutes.
Drain and transfer
Let it drain for a few minutes until nothing runs any more, then lift onto the cake board with two angled spatulas.
Decorate
Finish with the pears in syrup and a few chocolate shavings.
Büscheli pear dessert with Vin Cuit
Ingredients
Insert: Büscheli pears caramelised with Vin Cuit
Financier sponge
Pear mousse
Büscheli pears in syrup (decoration)
Mirror glaze
Preparation
- Insert: Caramelise 600 g pears with 30 g butter, 25 g glucose syrup and 25 g Vin Cuit for 20 min. Soak 3.7 g gelatine in 18.5 g water. Melt 90 g sugar in portions to a dry caramel, deglaze with 40 g hot cream, stir in the pears and gelatine. Fill in and freeze.
- Financier: 180 °C fan. Brown 30 g butter to nut butter. Whip 45 g egg white with 30 g sugar to a meringue. Sieve 15 g flour and 60 g almond powder over it, fold in, add 15 g Vin Cuit, the nut butter and 15 g crumbled bricelets. Bake in the ring at 19 cm, 20–25 min.
- Mousse: Soak 6.5 g gelatine in 32.5 g water. Bring 120 g pear puree to the boil, stir in the gelatine, add the remaining 300 g, cool to 27 °C. Whip 240 g cream, fold in the puree.
- Assembly: Pour mousse into the Perla20, insert the frozen insert, thin layer of mousse, lay on the sponge, smooth off. Freeze for 6 hrs.
- Glaze: 10 g gelatine in 50 g water. Bring 150 g sugar, 150 g glucose syrup, 75 g water to the boil, pour over 150 g dark chocolate + gelatine, add 100 g condensed milk, blend for 2 min. Cool to 30 °C and pour over the frozen dessert.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Glucose syrup - 375g
Gelatine powder 200 Bloom – 50 g
Extra fine white almond powder - 500 gr
Pear puree 500g
Valrhona dark chocolate "Caraïbe" 66% - 250g
Non-stick spray, 400 ml
Silikomart velvet spray - choose colour: Purple
Accessories
Perla20 - Silicone mold
Perforated and expandable cake ring
Stainless steel angled spatula
Digital spoon scale
Hand blender - Chopper 3 in 1
Delivery in 1–2 working days · Free shipping from CHF 100
So it turns out perfectly, guaranteed
Melt the sugar in portions and move the pot at most. Whoever stirs gets crystals instead of caramel.
Too hot and it runs off, too cold and it turns thick and dull. 29 to 32 °C, and the dessert must be frozen — the temperature shock lets the icing set.
The insert, sponge and mousse can be made weeks ahead. Only the icing and decoration are left for the day before.
Frequently asked questions
Thickened pear or apple juice, a Fribourg speciality. It gives the dessert its name and its dark sweetness — it can't really be substituted.
Take small, firm pears. They should turn soft when caramelising without falling apart.
No, any silicone mold works. Only the quantities won't fit exactly then — the mold determines everything here.
Print recipe
Choose what should appear on the printout.
Related posts
Juicy Matcha Muffins with Pecan Nuts & White Chocolate
Matcha Iced Latte & Coconut Variant
Pull-apart bread with fresh wild garlic pesto
Mini Banana Bread with Chocolate Chips
Leave a comment
Comments
Question de Antoinette
By: Antoinette C. On 2024-09-22Bonjour,
Est-il possible de préparer cet entremet plus de 2 semaines en avance ? Je dois le faire pour la fin octobre et j'ai peur ne ne plus trouver de poires à Botzi d'ici-là.
Merci d'avance
Replied by: Karin On 2024-09-23
Question de Aurélie
By: Aurélie M. On 2023-08-15Bonjour, c'est pour combien de personnes ? merci
Replied by: Laura On 2023-08-16
Réponse à Merci
By: Karin On 2021-12-27pour votre message.
Vous pouvez le récupérer et l'utiliser pour un autre entremets car il se garde 7 jours au frigo ou vous pouvez également le congeler. A la prochaine utilisation, il vous faudra le réchauffer et le passer au Bamix :-)
Belle journée
Replied by: Isabelle N. On 2021-12-29
Question de Isabelle
By: Isabelle N. On 2021-12-26bonjour juste une question avec tout le glassage mirroir qui nous reste peu t on faire quelque chose avec merci
Question de Chantal
By: Chantal G. On 2020-11-11Bonjour,
Au lieu des poires à botzi, est-ce qu’on peut utiliser des poires pas très mûres pour éviter que ça ne devienne pas une compote?
Replied by: Karin On 2020-11-11
Réponse
By: Cakelicious-Team On 2019-10-04malheureusement vous ne pouvez pas congeler le glaçage miroir car il va perdre de sa brillance. Le mieux est de le préparer le soir d'avant et de laisser décongeler votre entremet tranquillement au frigo. Le glaçage miroir restera brillant 2 à 3 jours au frigo environ.
Excellente soirée
Réponse
By: Cakelicious-Team On 2019-09-06Oui alors j'avais utilisé l'insert de 13cm donc faites toutes les préparations x 1.5 :o) Comme cela ça ira tip top.
On se réjoui de voir le résultat!
Belle soirée
Salutations.
Karin
Question de Nicole
By: Nicole D. On 2019-09-06Merci, alors j'ai bien commencé ?
Réponse à Nicole
By: Cakelicious-Team On 2019-09-06Merci pour votre message.
Alors oui il vous faire 1.5x la recette car le perla20 fait 1.2litre et le perla24 fait lui 1.8litre. Pile poile 1.5x la recette.
Les centimètres ne sont pas important pour le calcul... regardez toujours les litres. :o)
Belle journée.
Karin