Ce Bavarian pear chocolate has something to seduce you: a thin layer of speculoos cookies topped with a chocolate mousse and a pear mousse, then a fine pear jelly ...
Why do I love this recipe?
It's the ultimate Sunday dessert! The one we put on the table, and which always makes the guests salivate ... pear and chocolate are two elegant flavors that always go well together at dessert time.
What I like about this Bavarian pear-chocolate, it is its mix of textures, this melting and creamy side combined with this biscuit base ...
I am not going to lie to you, it will take you a little while to prepare it but it is worth it.
How to make this Bavarian pear and chocolate?
I recommend first of all to start the day before (or the day before) of D-Day. We start by making the biscuit base with speculoos. We can then tackle the mousses: chocolate first (more dense) and pear then (lighter.
It is necessary to plan a setting time between each layer of foam to prevent them from mixing ...
Then you can make the pear jelly (very simple) and the chocolate decorations if you wish. To make them, use baking paper or rhodoïd.
Other dessert recipes to try
If you like this kind of bavarois / dessert, then you will definitely like these recipes: Mascarpone, coffee, chocolate desserts, Vanilla red berry desserts in gradient, Raspberry pistachio dessert domes.
If you make this Bavarian pear chocolate, do not hesitate to tag @liliebakery so I can see the result!
Bavarian Pear Chocolate on Crunchy Speculoos
- 120 g soft butter, melted
- 300 g speculooos
- 300 g dark chocolate pastry
- 90 g Soft butter
- 3 egg yolks
- 50 g icing sugar
- 40 cl whole liquid cream 30% mg
- 2 cc Granulated sugar
- 35 cl whole liquid cream 30% mg
- 100 g icing sugar
- 300 g pear puree
- 4 Gelatin sheets
- 2 Gelatin sheets
- 200 g pear puree (with pears in syrup, drained and mixed)
- 100 g dark chocolate pastry
- Mix the melted butter with the crumbed speculoos. Pack the resulting dough (comparable to sand) in the bottom of a 22cm diameter round hinged mold then refrigerate.
- Melt the dark chocolate and the butter in a double boiler. Beat the egg yolks and icing sugar until whitened.
- Beat the whole liquid cream with the powdered sugar until whipped cream.
- Mix the melted chocolate and the egg yolks with a whisk, gently add the whipped cream. Pour into the bottom of the mold (on the biscuit base). Refrigerate for at least 1 hour.
- Whip the whole liquid cream into a whipped cream with the icing sugar.
- Heat 100 g of pear puree and melt the gelatin leaves previously softened in cold water. Add 200g of pear puree and mix well.
- Gently fold the whipped cream into the pear mixture. Pour the resulting mousse into the mold, above the chocolate mousse. NB: To facilitate the final demolding, you can place a strip of rhodoid on the perimeter of your mold before pouring the foams (see link at the bottom of my article). Leave to cool for at least 1 hour.
- Soften the gelatin sheets in cold water.
- Heat 100 g of pear puree. Melt the gelatin. Add again 100g of pear puree. Mix well. Let cool then pour delicately on top of the bavarois.
- Melt dark pastry chocolate in a bain-marie, then place a thin layer of chocolate on a rhodoïd strip. Then all you have to do is fold this strip so that the chocolate takes shape while cooling (see chocolate curls in my photos). Gently peel off before placing on top of the bavarois.