Cake "Caramel Pear"

Cake "Caramel Pear"

Category: Confectionery

Ingredients
Caramel biscuit:
Almond flour	42 gr.
Sugar	54 gr.
Butter	41 gr.
Water	20 gr.
Egg whites	42 gr.
Egg yolks	25 gr.
Honey	42 gr.
Flour	25 gr.
Pear caramel:
Sugar	100 g
Cream 33%	100 g
Pear puree	150 gr.
Butter	50 gr.
Gelatin	5 gr.
Water for soaking gelatin	30 gr.
Pear jelly with star anise:
Pears	3 pcs.
Sugar (I have brown)	40 gr.
Butter	30 gr.
Lemon juice	1 tbsp. l.
Gelatin	8 gr.
Water for soaking gelatin	40 gr.
Pectin	5 gr. (not necessary)
Chocolate mousse:
Cream 33%	450 gr.
Chocolate	120 g
Cream 12% (milk can be used)	200 gr.
Egg yolks	4 things.
Sugar	75 gr.
Gelatin	20 gr.
Water for soaking gelatin	100 g

Cooking method

• Well hello my dear Princess! How long have we seen you! Well, why are you sad, my dear? Why are your eyes so sad? Are you afraid of the dark forest again? No? And what this time, my dear, so saddened you? Ah, the Prince is not going ... And he does not even call ... He says, all business, business, right? Well, the diagnosis is clear, yeah, swam - we know :))) Well, this trouble can really be shrugged off ... How, how - just like in all fairy tales: cook what? Praaalna, Princess, brew a love potion! A potion with fragrant pears, almond flavor and a breeze of star anise, wrapped in a chocolate cloud ... Do you know what is the main thing in a Love Potion? To make it tasty? Well, yes, yes, Princess, of course :)) But to make it tasty, the most important thing in a Love Potion is Correct Stirring. Stir constantly, carefully, gently, so as not to spill anything (learn tenderness, Princess) and, most importantly, with the right hands :))) You ask, will your Personal Chef cope with this most difficult task? Yes, your Chef, Princess, can handle any task, but here, of course, you will have to help him a little :))) Your Chef, Princess, will have a great opportunity to spend three whole days with you (you think I didn’t see how he looks at you, my beautiful?))) Let's start?
• Day one: caramel biscuit, pear caramel, pear jelly.
• Caramel biscuit:
• Preheat (not Cook, no) oven to 170 degrees. In a saucepan with a thick bottom, melt the sugar and butter and bring them to a golden color (yes, to the color of your crown, Princess). Remove from heat, add hot water and honey, mix well until smooth.
• 
• Add a mixture of almond and wheat flour
• 
• Cool, stir in the yolks
• 
• Beat the whites until dense and in parts gently, from bottom to top, mix into the dough
• 
• Bake in an 18 cm mold, covering the bottom with baking paper. This is how our dough looks like before being sent to the oven (if you wish, you can add pieces of pears on top, I did not add, but you must tell the Chef the magic word: "you can"):
• 
• We bake for 15 - 25 minutes (depending on the abilities of your Cook's oven, Princess :)) and check for readiness with a wooden skewer. We get such a cute biscuit
• 
• Making pear caramel:
• Soak the gelatin.
• Peel the pear and cut it into small random pieces. We put soft butter and pieces of pear into a glass for a blender and punch with a blender until a more or less homogeneous mass.
• 
• Melt sugar in a saucepan with a thick bottom. Warm up the cream and gently add hot to the melted sugar with active and constant stirring, boil for a minute or two. Remove from heat, add pear oil and gelatin, mix well and punch with a blender
• 
• Pour into a mold 18 cm and send it to the refrigerator to freeze
• 
• Kiss (oh, sorry, I forgot, Princess :)) we praise the Chef for a great job and move on to Pear Jelly:
• Soak the gelatin.
• We mix sugar with pectin (if you use it, you can do without it).
• Peel the pears and cut them into cubes with a side of 1 cm. Put them in a skillet with butter and fry. Then add sugar with pectin (or without it) and fry the pear pieces until soft. Add star anise. What is star anise, Princess? This is ..., well, your Chef knows, learn to trust him, Princess :))) I have ground so I just sprinkled pears with such a generous pinch. If the star anise is in the stars, then we add two stars during frying, and then we remove it, okay?
• 
• Remove from heat, add lemon juice and loose gelatin. Cool to room temperature, remove the star anise if necessary. Pour on top of the caramel into an 18 cm mold and send it to the freezer.
• Day two: Chocolate mousse and cake assembly
• For the chocolate mousse, cook the custard base, cool and mix with whipped cream.
• Soak the gelatin.
• For the custard base, mix 12% cream, sugar and yolks in a saucepan, put on low heat and, with constant stirring, brew fatty kefir until thick (check as follows: on a spatula with cream we make a groove with a teaspoon and, if it does not converge, then everything is ready). Add broken chocolate to the custard removed from the fire and strained through a sieve (black, milk or their mixture, like mine, it's up to you, Princess, well, of course, together with the Chef - learn to give in to him, Princess :)) Mix well, we can even help ourselves with a blender, but why do you need a blender, Princess, when you have the strong hands of your Chef (learn to appreciate his hands, Princess :)) ... Add gelatin, mix well again. If you wish, we can add a small glass of cognac (unless, of course, the Chef doesn't mind - learn on time and drink it moderately, Princess :)). Cool to room temperature, and at this time whisk the cream (you can with vanilla sugar) until soft peaks and then, after the custard base cools down, gently and gently, add the cream in parts into the custard base. We get a wonderful chocolate mousse, which we transfer to a culinary bag
• 
• Let's move on to assembling the cake:
• Tighten the culinary ring with a diameter of 20 cm. You can entrust all these manipulations to your Chef, Princess (learn to hope for him :)).
• Put half of the mousse into the ring, put the pear caramel with pear jelly extracted from the freezer into it, cover them with mousse and place the biscuit there. Press the biscuit a little, scrolling, and carefully fill the cracks along the edges of the biscuit with mousse. We align the mousse flush with the biscuit and send all this wonderful design to the refrigerator.
• 
• We can just go into the fridge if you want to decorate your cake with chocolate drips and sweets, or we can go into the freezer if there is mirror glaze or chocolates on top.
• Day three: decoration and eating (sorry Princess) tasting ...
• I will not give any advice here, because the cake is good even on its own after removing it from the refrigerator and freeing it from the ring and film. I don’t want, Princess, to limit your creativity with the Cook, because it’s too personal - how to decorate a cake, your hearts will tell you (learn to listen and hear them, Princess, and draw the right conclusions :)).
• In any case, you will definitely get such a wonderful piece for you.
• 
• and this one is for Your Chef
• 
• And when this indescribably delicate taste of fragrant sweet and sour bliss takes you and the Chef to sky-high heights, you may not even remember that this Love Potion was intended for the ungrateful Prince, who is not able to appreciate what treasure he got nor be there for the Right Stir ...

Note

Girls, I found the original recipe for this cake here 🔗, but changed it a little.I am very grateful to the author for the inspiration and I think that the original recipe, perhaps, will be more useful to someone than my story, so I am giving a link. In any case, I wish you insane pleasure from the process of making this magic cake and even more - from the process of treating them to everyone who is dear to your hearts :))) Try it, you will not regret it - the cake is worth it :))) And maybe then some important and useful truth will be revealed to you ...

Oh, what a cake!
Is this all for the Princess or can I have a tiny bite?

[alba et atra]

alba et atra, Lenusya, why aren't you a Princess? Help yourself, my dear, and not a piece, but always with an addition :)))

[Vikulya]

Vikulya, the recipe is wonderful, and the fairy tale is even better. I also came to the conclusion that the chef in the hands is better than the prince in the sky

[Vika]

Vika, oh, what a fairy tale!

[Vika]

Vika, very beautiful and the cake ... fabulous, thanks for the beauty.

I also came to the conclusion that the chef in the hands is better than the prince in the sky

Elechka, tell me? ))
Girls, Elya, Luda, Christina, thank you very much for stopping by

I'll choke on saliva right now

[please]

please, Nadyushkin, raid :)))

[Kinglet]

Kinglet, Vikul, firstly, when she went to the site of her beloved HP, I saw a new cake recipe and, not knowing whose it was - she decided - Vikulya brought something new !!! And I was not mistaken !!))): girl_love: In one breath I read that wonderful fairy tale I looked through the cake !!! How mesmerizing he is !!! Surely sooooo delicious !!: girl_claping:
As I understand it, you filled the cake with mirror icing, right? Vikul, I have a question - pour pear caramel into an 18cm mold, and then pear jelly - pour it over the caramel into a 16cm mold.I didn't understand a little here ...

Vikulya, I saw your cake in "New Recipes" and thought, is it really your masterpiece, you need to look))) Look, this is really yours)))
The cut is very seductive. I just got a taste of it. I want to eat)))

[anuta-k2002]

I didn't understand a little here ...

I didn’t understand correctly, Natulik - now I’ll go and fix it: at 18, of course :))) I was carried away by the story I filled it with a DSLR, yes Thank you, Natusya, for stopping by, I will wait for your experiments, I believe that you will certainly do it

I want to eat)))

anuta-k2002, thank you, Anechka In fact, it turns out that it's incredibly pleasant when you are recognized by your cakes without seeing the content of your posts. If you want to eat it so much, please, to cook it - I'm so interested: I liked it so much, or still lovers of pear caramel?))

I believe that you will definitely do it

lovers of pear caramel are there?

Vikul, I will definitely do it !!! Pear caramel seduced))))

Vikul, I will definitely do it !!! Pear caramel seduced))))

Thank you so thank you - I will really wait

Vika, fabulous cake! With such pleasure I read your story!

With such pleasure I read your story!

Lenus, that's a special thank you for this.But before, I was offended by people when they told me: well, you are a storyteller

[Kinglet]

Kinglet,: girl-swoon: Vika! you are smart! the cake is gorgeous! and profile and full face! the cut is awesome. Every time I am amazed at your hard work and fearlessness

[Kinglet]

Kinglet, Vikul, I have one more question (well, forgive me for being meticulous). If pectin is not required in pear jelly, why put it ?? What does it do?

[aprelinka]

aprelinka, Lenochka, thank you very much :)) This is not fearlessness at all (it is even very scary for me to try something, and even very painful when it does not work out) - this is such a lazy little crazy thing
kirpochka, Natulya, you can not put it, because in the original recipe it is not, and without it you will still get pear jelly.But, firstly, jelly with pectin becomes somewhat different in its structure and taste (I personally like it more with it) - pectin removes the "rubberiness" of the jelly and makes it more tender; secondly, when boiling jelly with pectin, I am more confident in its further behavior in the cake - pectin stabilizes and thickens; and thirdly, pectin has health benefits. There is no pectin in the original recipe, and therefore, in the order of making pear jelly, there is a warning: "Drain in a colander if there is a lot of liquid" - so I did not want to bother with this and lose precious pear juice.Based on all this, I add pectin, but these are my personal preferences and my personal experience: I did it with and without pectin - I definitely like pectin more, but, I repeat, without it you will also get jelly (and you will still get soot with him), so I wrote - it is not necessary

Charming cake, cutaway .... mmmmmm already choked how delicious it looks, imagine how delicate it tastes

[Svetlana777]

Svetlana777, Svetlana, thank you, yes, it turns out to be very tender, like, probably, any mousse cake :)

[Vikulya]

Vikulya, this is where you live this week! And I'm still waiting, waiting in your Temko ...
Wonderful cake! The cut is breathtaking! But tell me, please, can the mousse be made on white chocolate and the pear can be replaced with some other fruit? A? Well, we don't have decent pears right now, and my husband doesn't like chocolate desserts ...

And outwardly the cake is beautiful, as you add it to your Temka, I will write to you about it

But tell me, please, can the mousse be made on white chocolate and the pear can be replaced with some other fruit? A?

Mashun, well, for the hundredth time I'm convinced that you can read my mind You can, of course, you know, you can do everything But after all, you and I are exactly on the same wavelength, I'll tell you even more in secret: I have plans to make another version of this cake, which, it seems to me, will suit you very much to your preferences (or rather, to the preferences of your Prince) Will you bear with it a little, I will definitely show you as soon as I do it?

Will you be patient a little, I'll show you as soon as I do

Of course I will! I'm looking forward to!

Great cake!

[suvoyka]

suvoyka, Mashun, I think, by the way, that pears can be easily replaced with apples and then, probably, star anise for cinnamon, right?

Added Sunday 12 Mar 2017 8:02 pm

and for the custard base of chocolate mousse, neither flour nor starch is needed?

No, Irisha, absolutely not needed :)))

Well, as in my photo :)) What doubts do you have? Why can't she do it? Did you do Charlotte? There is also a custard base without flour and without starch

.

How is the cream cooked?

Due to the temperature, it cannot be overheated (above 75 degrees) and it must not be allowed to boil :) So that the yolks are not boiled - this is the main task when preparing such a custard base - for this it is better to use a water bath, and not heat the cream directly on the fire ... Also, constant stirring. In addition, pre-tempering of the yolks is also used: the milk is first heated separately, then it is slowly poured hot into the yolks, and then the whole mixture is returned to a small fire or to a water bath. But I so often make such a base (even starting with Delicia cake) that I have already greatly simplified this process for myself ... In addition, as I read, sugar also acts as a stabilizer and partially helps the eggs (yolks) not to brew and not turn into an omelet. Irish, well, you surprised me immensely: with your wealth of experience, have you never made a custard base without flour and starch?

.

No, the custard base does not remain liquid, although it does not become solid either: I described its consistency in the recipe: like fat kefir - keep in mind that I had cream, but I boiled it with milk, the effect I have is the same Charlotte is done and on eggs, and on yolks, on eggs - a more economical option, I suppose that this is mainly why it has taken root from its time in the Soviet public catering - this does not mean at all that the custard base cannot be made only on yolks.

pectin removes the "rubberiness" of the jelly and makes it more tender

Yes, Vikulya, I noticed it too, but I thought - it seemed to me))) I liked the confit with strawberries and orange with pectin))

Ira, I don't really understand the meaning of our conversation

Yes, I got excited

[kirpochka]

kirpochka, Natul, so I know that sometimes glucose syrup is added to the confit - I don't know yet why, but I also want to try :))

glucose syrup is added to the confit - I don't know why yet, but I also want to try :))

I haven’t heard yet ... I know they add marshmallows to make them less sugar-free. It is advised even to add quite a bit to icing .. And in the configs ?? And instead of what?

No, Natulik, not instead of, together: pectin (or starch), and gelatin, and glucose syrup.

Vikusya, then you need less sugar?

I think so, Natulik, I'm trying to find this video right now - I can't. How to find - I will give a recipe :))

How to find - I will give a recipe

Ok) Very interesting)

Here is a quote from the Internet:

The effect of a quivering jelly will give a dissolution of 20 g of gelatin in 1 liter of liquid. This ratio of ingredients is optimal for delicate aspic and dairy desserts.

When 40 g of gelatin is dissolved in the same amount of liquid, the finished product will be denser. Recommended for chicken aspic, tongue and fish aspic, fruit jellies.

Here is a quote from my immensely respected and beloved Lyudochka Husky:
Usually the ratio is 500 g of cream weight per 10 g of gelatin.

[Kinglet]

Kinglet, Vikulya, a very interesting recipe !!! How I love chocolate mousses !!!

[Albinka (Alya)]

Albinka (Alya), and I love, Alechka, and everyone loves mine - the children generally have a holiday, when not everything went into the cake, and I just put the leftovers in a glass in the refrigerator :)))

Added Monday 13 Mar 2017 07:02 AM

But tell me, please, can the mousse be made on white chocolate and the pear can be replaced with some other fruit? A? Well, we don't have decent pears right now, and my husband doesn't like chocolate desserts ...

Mashun, while I'm still going to do this option, rather, I think, describe: of course, the easiest option is to replace pears with apples, and star anise with cinnamon. Also, I think pineapples will be a good substitute. And, of course, mousse can be made on white chocolate, or you can even make it not on chocolate, but on white wine - so you will get an option that suits you :)

replace pears with apples, and star anise with cinnamon. Also, I think pineapples will be a good substitute. And, of course, mousse can be made on white chocolate, or you can even make it not on chocolate, but on white wine - so you will get an option that suits you :)

Thank you, Vika, I also thought about pineapples, I will definitely try!

[Kinglet]

Kinglet, Vikul, what kind of pears did you take?

What kind of pears did you take?

I tell you, Natulik: since I am not strong in pears (well, in the sense of varieties), and the child still loves them very much and will eat any, I specially took both varieties that we now have on sale: "Kyrgyz" (as it is written was on the price tag) - it is smaller in size and yellow and "November" - it is larger, more elongated in shape and green with a brown tint. I got it like this: Kyrgyz went to pear caramel, and Noyabrskaya went to compote jelly. I like the Kyrgyz woman more to my taste, well, she, for my taste, is softer, softer and more aromatic (maybe it depends on the time of year), I will do it next time - I will only take the Kyrgyz woman, probably, if there is, of course :)) )

I tell you, Natulik:

Thank you, my dear!! I saw the November one here, but the Kyrgyz woman ??? Maybe not paying attention ?? I'll have to see!)

Look, if we have, then, most likely, you too: she is so happy-yellow and smells very fragrant :) Do you want to buy it tomorrow and bring a photo?

Do you want me to buy it tomorrow and bring a photo?

If specifically for a photo, then it is not necessary .. And if for a dotsi, then bring a photo)))

[kirpochka]

For my daughter, I'll bring

Added on Tuesday 14 Mar 2017 08:29 PM

kirpochka, Natulik, catch Kyrgyz (thank you very much from the dotsi) - here it is, my bubochka, here it is, my delicious :)))

Also, my girls-saleswomen at the local market under the house suggested the Conference to me today, I think it will also perfectly suit the Photo Conference or do you know it?