Pear, Caramel & Pecan Entremet – A Luxurious French Dessert with Creamy Layers
This elegant pear, caramel, and pecan entremet features creamy caramel crémeux, poached pear insert, pecan sponge, praline crunch, and silky ganache.Indulge in a refined entremet that perfectly balances the sweetness of caramel, the freshness of pears, and the nutty richness of pecans. This French-style dessert is an elegant centerpiece for any celebration, built with delicate layers: a moist pecan sponge, a jelly-like pear insert, a velvety caramel crémeux, a light caramel ganache, and a crispy pecan praline crunch. Each bite offers a delightful textural contrast and a harmonious flavor profile that will impress both casual dessert lovers and gourmet enthusiasts. This recipe is ideal for special occasions and is designed for a 20 cm cake ring, best prepared in advance to allow freezing and resting times.
Servings 12 People
Ingredients
Zephyr Caramel Whipped Ganache (Prepare 1 day ahead)
- 90 g Zephyr Caramel chocolate
- 400 g heavy cream crème fleurette
- 1½ vanilla beans
- 1½ gelatin sheets
Pecan Genoise (Pain de Gênes)
- 55 g pecan paste see below for homemade version
- 22 g sugar
- 1 whole egg
- 15 g T45 flour
- 1 g baking powder
- 15 g butter
- 2 g milk
Whole pecans (for topping)
Homemade Pecan Paste:
- 25 g pecan powder
- 25 g icing sugar
- 5 g egg white
Gelled Pear Purée
- 250 g pear purée
- 10 g sugar
- 4 g gelatin
Caramel Crémeux
- 100 g sugar
- 30 g water
- 15 g glucose
- 65 g heavy cream
- 130 g heavy cream
- 50 g egg yolks
- ½ vanilla bean
- 1¼ gelatin sheets
Pecan Praline Paste
- 60 g pecans
- 37.5 g sugar
- 10.5 g water
Pecan Praline Crunch
- 40 g Zephyr Caramel chocolate
- 45 g crushed gavottes crêpes dentelles
- 52 g pecan praline paste
Caramel Glaze
- 70 g water
- 110 g sugar
- 23 g glucose syrup
- 70 g heavy cream
- 100 g Zephyr Caramel chocolate
- 6 g powdered gelatin
- 36 g cold water for blooming gelatin
Instructions
Zephyr Caramel Ganache (Day Before)
- Bloom gelatin in cold water.
- Heat cream and vanilla in a saucepan. Let infuse, then reheat and pour in 3 additions over chopped Zephyr chocolate.
- Add gelatin and emulsify with an immersion blender.
- Cover with cling film (touching surface) and refrigerate overnight.
Pecan Genoise
- Preheat oven to 170°C (340°F).
- Melt butter with milk and set aside.
- Blend pecan paste and egg until smooth. Whip with sugar until ribbon stage.
- Add butter/milk, then sifted flour and baking powder.
- Pour into a 20 cm mold, top with pecans, and bake for 12 minutes.
- Cool, then cut out an 18 cm round. Reserve.
Gelled Pear Insert
- Bloom gelatin. Heat pear purée with sugar.
- Remove from heat, add gelatin, and pour into an 18 cm ring lined with rhodoid and cling film underneath.
- Freeze for at least 3 hours.
Caramel Crémeux
- Bloom gelatin. Cook sugar, glucose, and water until caramelized.
- Gradually add 65 g of hot cream, stirring continuously.
- In a bowl, whisk yolks with 130 g cream. Add caramel and return to heat to make a crème anglaise (heat to 82°C).
- Remove from heat, add gelatin, blend smooth.
- Pour over frozen pear insert. Add pecan genoise on top. Freeze.
Pecan Praline Paste
- Roast pecans at 160°C (320°F) for 15 minutes.
- Cook sugar and water to 121°C (250°F), then add pecans and stir to coat.
- Continue cooking until caramelized, spread on baking paper to cool.
- Blend until smooth and slightly runny. Store in airtight container.
Pecan Praline Crunch
- Melt Zephyr Caramel chocolate. Mix in pecan praline and crushed crêpes dentelles.
- Spread into an 18 cm ring and freeze for 1 hour.
Assembly
- Whip the chilled ganache until light and creamy.
- Line a 20 cm, 6 cm high pastry ring with rhodoid and cling film at the base (flip onto silpat-lined tray).
- Pipe a layer of ganache, insert the frozen pear/caramel/genoise layer (caramel side down).
- Pipe remaining ganache and finish with the crunchy base.
- Freeze overnight.
Caramel Glaze
- Bloom gelatin in 36 g cold water.
- Heat water, sugar, and glucose to 103°C (217°F).
- Separately heat cream, then pour both over chocolate.
- Add gelatin and emulsify. Use at 35–38°C.
Final Glazing and Decoration
- Unmold frozen entremet and place on a glazing rack.
- Pour warm glaze over center and let it flow evenly.
- Decorate with pecans or gold leaf.
- Let thaw in the fridge for several hours before serving.
