Chocolate and pear cake
Chocolate mousse, pear filling and crunchy financier: the perfect autumn entremet
Hello food lovers,
Autumn is approaching fast, and with it comes pear season. Pear and chocolate are a real dream team, and that is exactly what we celebrate with this dessert.
Beneath the velvety cocoa coating hide an airy chocolate mousse, a fruity pear filling with pear cream and a crunchy chocolate financier with almonds, hazelnuts and cocoa nibs. The whole thing is crowned with dots of ganache montée made with milk chocolate, fresh pear slices and pear puree.
Don't worry: the entremet looks elaborate, but it can easily be spread over three days. You only need about 30 to 45 minutes per day. Let's get started!
Ingredients
Pear filling
Pear cream
Chocolate financier
Chocolate mousse
Decoration
Step by step
Pear filling
Soak the gelatine
Soak 2 sheets of Gelatine in cold water. We start with the filling because it needs to set in the freezer for at least 2 hours.
Peel the pears
Peel and core the pears. Depending on their size you will need one or more; in the end you should have 200 g of pear flesh.
Dice the pears
Cut the pears into small cubes, put them in a pan and sprinkle 25 g of sugar over them.
Puree and vanilla
Pour in 100 g of Pear puree and add 1 tsp of Vanilla aroma. Measure the Liquid aroma precisely with a Measuring spoon.
Simmer briefly
Let everything simmer briefly over medium heat. The pear cubes should still have a little bite; we don't want a puree. Remove the pan from the heat, squeeze out the Gelatine well and stir it in until it has completely melted.
Liquid aroma "Vanille"
RUF gelatine sheets, 12 pieces
Dessert molds "Decor Round" in silicone, mold choice: Round400
Perforated aluminium sheet 40 x 30 cm
Freeze
Place the Dessert mold Decor Round 400 on a perforated baking sheet so that it is easier to slide into the freezer. Fill it with the pears and freeze for at least 2 hours.
Ganache montée Milk chocolate
Soak the gelatine
Weigh 1 g Gelatinepulver with the spoon scale and sprinkle it into 5 g cold water. Stir both together and let it soak at room temperature.
Melt the chocolate
Melt 60 g Milk chocolate in the microwave for 30 seconds at 600 watts and stir briefly. It does not need to be completely melted yet.
Bring the cream to the boil
Bring 135 g double cream to the boil in a pan.
Stir in the gelatine
Take the cream off the heat, add the soaked Gelatine and stir with the whisk until it has fully dissolved.
Make the ganache
Pour the hot cream over the chocolate in three portions and stir well after each addition until a smooth ganache forms.
Chill the ganache
Cover the ganache directly on the surface with cling film so that no skin forms, and place it in the fridge for at least 4 hours.
Pear cream
Egg and sugar
Put 1 egg and 30 g sugar into a pan.
Pear puree and cornflour
Add 40 g Pear puree and 5 g cornflour and mix everything together with the whisk.
Bring to the boil
Heat the mixture over medium heat, stirring constantly, until it first bubbles and thickens.
Mix in the butter
Pour the cream into a bowl, stir in 25 g butter and blend everything with the hand blender to a smooth cream.
Pour onto the base
Take the pear base out of the freezer, spread the cream over it and freeze everything again for at least 2 hours.
Chocolate financier
Nut butter
Melt 63 g butter in a pan over medium heat until it turns hazelnut brown and smells nutty.
Milk couverture drops 500 g
Dark couverture drops 500 g
Extra fine white almond powder, 1 kg
Black cocoa powder, 1 kg
Strain and cool
Pour the nut butter through a sieve into a bowl and let it cool to room temperature.
Dry ingredients
Add 63 g almond powder, 15 g cocoa powder and 75 g icing sugar to a large bowl.
Add the flour
Add 20 g white flour, mix everything together with a spoon and preheat the oven to 170 °C convection.
Stir in the egg white
Transfer the dry ingredients to the mixing bowl of the stand mixer, add 63 g egg white and beat for 1 minute at medium speed with the whisk.
Stir in the nut butter
Add the cooled nut butter and keep mixing for a few seconds until it is well combined.
Fill the ring
Place baking paper on a perforated baking tray and set a 16 cm cake ring on top. Spray the inside with non-stick spray and fill in the batter.
Cocoa nibs - 100 g
Cake ring Ø 16 cm, height 6 cm, Städter
Perforated aluminium baking sheet 40 x 30 cm
Non-stick spray, 400 ml
Crush the nuts
For the crunch: put 20 g each of almonds and hazelnuts into a bag and coarsely crush them with a large rolling pin.
Sprinkle
Spread the nuts and 10 g of Cocoa nibs over the batter. The nibs add a fine, slightly bitter cocoa note.
Bake and trim
Bake the Financier for 15 minutes in the middle of the oven. Let it cool for 5 minutes, loosen the ring (use a knife to help if needed) and let it cool completely. Then cut off about ½ cm from the base, so it fits perfectly into the mould later.
Chocolate mousse
Soak the gelatine
Soak 2 sheets of Gelatine in cold water.
Melt the chocolate
Put 60 g each of Dark chocolate and Milk chocolate into a large bowl and melt for 30 seconds at 600 watts. It does not need to be completely liquid yet.
Bring the milk to the boil
Bring 90 g of whole milk to the boil in a pan.
Stir in the gelatine
Remove the milk from the heat, add the squeezed Gelatine and stir until completely dissolved.
Cool to 29 to 30 °C
Pour the milk over the chocolate, stir until smooth and let the mixture cool to 29 to 30 °C. Check the temperature with a thermometer.
Whip the cream
Whip 170 g of whipping cream with a hand mixer until semi-stiff. It should be creamy so that it blends well with the chocolate later.
Fold in the mousse
Fold the cream into the chocolate in three portions: first with the whisk, then with the dough scraper, until the mousse is smooth.
Silikomart Velvet spray - choose colour: Milk chocolate
Silicone dessert moulds "Decor Round" - mould to choose: Round400
Silicone dessert moulds "Universo" - dimensions of each cavity: Ø 18 cm
Digital thermometer, waterproof and foldable
Montage
Fill in the mousse
Place the Universo 1200 silicone mold on a perforated tray and fill it with about half of the mousse.
Pull the edges up
Use a small angled spatula to pull the mousse up along the edges. This prevents air bubbles and gives the dessert a smooth finish once unmolded. Then remove the pear insert from the mold.
Insert the filling and financier
Place the insert in the center of the mousse and press it in gently. Cover it with a little mousse and place the financier on top, with the nut side facing the mousse.
Smooth the surface and freeze
Press the financier down lightly, spread the remaining mousse over it and smooth everything out. Freeze the dessert for at least 8 hours.
Coating with velvet spray
Warm the velvet spray
Place the velvet spray in a measuring cup of hot tap water for about 10 minutes. This liquefies the cocoa butter so the velvet effect turns out evenly.
Spray the dessert
Place baking paper on a turntable, unmold the frozen dessert and set it on top. Spray it from a distance of 20 to 25 cm all around, ideally inside a tall box so the spray mist doesn't end up in the kitchen.
Place on the cake board
Carefully lift the coated dessert onto a cake board or a nice plate using an angled spatula.
Decoration
Whip the ganache
Put the chilled ganache into the mixing bowl of the stand mixer.
Whip until stiff
Whisk the ganache until stiff with the whisk. Be careful, this happens very quickly: stay with it so it does not split. Fit a 13 mm round piping nozzle into a large piping bag.
Fill the piping bag
Stand the piping bag in a tall measuring cup. This way you can fill it with the ganache very neatly.
Stainless steel angled spatula
28 cm cake turntable
13 mm round piping nozzle
Disposable piping bag - 41cm - 24pcs
Pipe dots
Use a cake ring set to 13.5 cm to mark a circle on the dessert, then pipe even dots along this line.
Hollow out the dots
Dip a ½ tsp measuring spoon in neutral-flavoured oil and press a small well into several of the dots. We hollowed out five, but you can make as many as you like.
Fill with pear puree
Fill 5 tsp of pear puree into a small piping bag and fill the wells with it. Any leftover puree can easily be frozen.
Cut the pear slices
Cut the pear into thin slices and dip them in lemon juice so they do not turn brown. Halve them once more.
Finish decorating
Place two pear slices next to each filled dot and sprinkle cocoa nibs over the remaining dots. Let the dessert thaw in the fridge for at least 8 hours, and it is ready!
Pear and chocolate dessert
Ingredients
Pear filling
Pear cream
Milk chocolate ganache montée
Chocolate financier
Chocolate mousse
Decoration
Method
- Filling: Briefly simmer the diced pears with sugar, puree and vanilla, stir in the gelatine, freeze in the Decor Round 400 for at least 2 hrs.
- Ganache: Bring the cream to the boil, stir in the gelatine, pour over the milk chocolate in 3 portions, chill for at least 4 hrs.
- Pear cream: Bring egg, sugar, puree and cornflour to the boil, mix in the butter, pour onto the filling, freeze for at least 2 hrs.
- Financier: Mix nut butter, dry ingredients and egg white, bake in the 16 cm ring with nuts and nibs for 15 min at 170 °C fan.
- Mousse: Stir the chocolate smooth with hot milk and gelatine, cool to 29 to 30 °C, fold in the semi-whipped cream.
- Assembly: Layer mousse, filling, mousse and financier in the Universo 1200, freeze for at least 8 hrs.
- Finish: Dust with velvet spray, pipe ganache dots, decorate with pear puree, pear wedges and cocoa nibs, thaw for 8 hrs.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery, in exactly the sizes this recipe was tested with.
Ingredients
Liquid aroma "Vanille"
RUF Gelatine sheets, 12 pieces
Milk couverture drops 500 g
Dark couverture drops 500 g
Gelatine powder 150 Blooms
Extra fine white almond flour, 1 kg
Cocoa nibs - 100 g
Black cocoa powder, 1kg
Swiss white flour, 1 kg
Silikomart Velvet spray - choose colour: Milk chocolate
Non-stick spray, 400 ml
Accessories
Dessert molds "Decor Round" in silicone - Shape to choose: Round400
Dessert molds "Universo" in silicone - Dimensions of each cavity: Ø 18 cm
Cake ring Ø 16 cm, height 6 cm, Städter
Perforated aluminium sheet 40 x 30 cm
Digital measuring spoon scale
Measuring spoon set, 4 pieces (2 to 15 ml)
Digital thermometer, waterproof and foldable
Hand blender - Hacker 3 in 1
Angled spatula in stainless steel
Cake turntable 28 cm
Round piping nozzle 13 mm
Disposable piping bag - 41cm - 24 pcs
Rolling pin 33 cm
Delivery in 1 to 2 working days · Free shipping from CHF 100
Lovely with it
Not necessary for the recipe, but it goes well.
White couverture drops 500 g
Milk couverture drops 2.5 kg
Milk couverture Grand Cru Grenada 38 %, 0.5 kg
Grand Cru Maracaibo 65% couverture, 0.5 kg
Cake ring Ø 16 cm, height 6 cm, Decora
Cake ring Ø 16 cm, height 4.5 cm, Decora
Cake box + cake board
So gelingt es garantiert
Day 1: pear insert, pear cream and financier. Day 2: ganache, chocolate mousse and assembly. Day 3: flocking and decorating. This way you only need 30 to 45 minutes per day.
If the chocolate is warmer than 30 °C, the cream will collapse; if it is too cold, the mousse becomes lumpy. A thermometer is worth having.
Cut ½ cm off the bottom. If the financier is too thick, the mold will not close neatly when inserted.
The velvet effect spray only adheres to a thoroughly frozen dessert and then forms the typical velvety effect.
Frequently asked questions
Yes, it keeps well covered for 4 to 5 days in the freezer. Cover the mold with cling film so it does not absorb odours.
Yes. Depending on the size of the bûche mold, you will need to adjust the quantities. For the bûche set, halve the insert and use 1.5 times the mousse; the financier is best baked in a rectangular baking frame.
Yes, the Lovely 1200 silicone mould from Silikomart has the same volume. You can use the quantities unchanged and shape the filling with the enclosed cookie cutter.
Of course. A chocolate sponge cake or a brownie works just as well. The Financier, however, gives the most delicious crunch thanks to the nuts and cocoa nibs.
Print recipe
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Comments
Entremet poires chocolat
By: Maria Rodriguez On 2026-10-28Bonjour, où puis je trouver ces deux moules?
Replied by: Alessandra Z On 2026-11-02
Question de Antoinette
By: Antoinette C. On 2024-10-27Bonsoir,
Je souhaiterais tester cette recette avec le moule du COFFRET MOULE À BÛCHE Référence 0040-0046.
Est-ce que je peux utiliser les mêmes quantités ?
Merci d'avance
Replied by: Karin On 2024-10-28
Question de Angélique
By: Angélique M. On 2024-10-03Bonjour, est-ce possible d’ajoutes une couche de croustillant praliné sur le biscuit? Éventuellement enlever le grué de la recette ou faudrait-il dans ce cas plutôt faire un autre biscuit? Je souhaiterais faire cet entremet dans un moule en forme de cœur, lequel me conseillez-vous ? Merci
Replied by: Karin On 2024-10-03
Replied by: Angélique M. On 2024-10-04
Replied by: Karin On 2024-10-04
Question de Sophie
By: Sophie P. On 2024-05-28Bonjour,
Puis je déjà préparer mon insert de poire 4 à 5 jours avant ?
Comment de temps dois je prévoir par jour pour faire les étapes ?
Merci
Replied by: Karin On 2024-05-28
Question de Lena
By: Lena P. On 2023-12-07Bonjour, est-ce que cette recette pourrait être faite sous forme de “bûche”? Merci d’avance!
Replied by: Karin On 2023-12-07
Question de Delphine
By: Delphine R. On 2023-11-29Bonjour, j’aimerais tester la recette avec le moule perla 20cm et l’insert en silicone 16cm. Faut-il que j’augmente beaucoup les quantités svp? Merci d’avance bonne journée
Replied by: Karin On 2023-11-29
Question de Telma
By: Telma D. On 2023-11-19Bonjour,
Entremet testé et presque approuvé à 100%. Pour nous, le biscuit était un peu trop dense. Je ne sais pas si c'est dû à la congélation.
Serait-il possible de le réaliser avec un autre biscuit ? Merci d'avance
Replied by: Karin On 2023-11-20