The Autumnal Pear
You can download the recipe (PDF), for free, HERE.
This cake, which I called “The Autumnal Pear”, is a personal creation made for a baptism: the purpose was to make a light and seasonal pear cake.
Pear is THE autumn fruit, it is refreshing and its subtle taste works perfectly at the end of the meal.
To bring delicacy, Le Chat has added chestnut cream to it. This keeps us within the fall theme. In addition, the chestnut cream brings a beautiful smoothness to the cake. If you leave pieces of chestnuts, it adds texture in addition to that!
The biscuit is a classic sponge cake, light and airy. This is the traditional recipe in which the eggs are beaten “hot”, this allows the mixture to swell to the maximum to make a very light pear cake.
Then we soak this biscuit with syrup and surmount the cake with whipped cream, meringue and finally toasted hazelnuts.
Here, part of the recipe is described with pears in syrup. No panic, no scandal. The advantages of pears in syrup: very pronounced pear taste, poached in a pear syrup that will serve to soak our biscuit (thus reinforcing the pear taste), these pears are easier to mix to obtain a beautiful smooth pulp, the pears are picked at perfect maturity, the pears will always be perfect. In addition, it is now possible to choose pears in syrup from local orchards! In short, many advantages. That being said, nothing prevents you from using fresh pears, of course.
The Kitten uses fresh chestnuts but nothing prevents you from using frozen chestnuts. They will be much easier to work with because it will save you the hassle of peeling… However, avoid using marrons glacés, which will add too much sugar to your preparation.
This is a long recipe, ideally to be made the day before, a certain amount of time in the fridge being necessary to hold the mousse (whose recipe is the same as before).
The recipe is described to be made in a pastry processor. In addition, the sponge cake is made with Kenwood’s Cooking Chef, which heats the preparation. If you have another robot cooker, it also works. And if you don’t have a pastry robot, just make your sponge cake in a “bain-marie” (water bath).
The Kitten lets you imagine enjoying a piece of this pear cake, with a good book and a cup of tea;)
The autumn pear
Ingredients (for 6/8 people)
- 4 eggs
- 120g powdered sugar
- 120g of sifted flour + 10g for the mould
- 40g of melted butter + 10g for the mould
- 50cl pear syrup (use pear syrup).
- 30cl pear liqueur
- 500g of chestnuts
- 150g icing sugar
- 20cl single cream
- 500g pear pulp (or drained and mixed pears in syrup)
- 500g pears peeled, cored and sliced
- 5 egg yolks
- 250g of cold double cream
- 120g mascarpone
- 5 gelatin leaves
- 150g of cold double cream
- 50g of mascarpone
- 50g icing sugar
- 90g egg white
- 180g powdered sugar
Straightening and finishing
- 100g of roasted and crushed hazelnuts
Preparation (1h30 + 50 min of cooking + 4h of rest)
Genoise (the day before):
- Butter and flour an 18cm circle. Preheat the oven to 180°C in rotary heat.
- In the processor bowl (or in a bowl in a water bath), beat the eggs with the sugar. Bring this mixture to 40°C while continuing to whisk.
- When the mixture has swollen and is firm, switch off the heat source (or remove from the water bath) and continue beating until it cools (about 25°C).
- Using the delicate blender or a “maryse“, add the sifted flour and then the melted butter. The mixture must be completely homogeneous.
- Pour the mixture into the circle and immediately place in the oven for 35 minutes.
- Check the cooking with a knife. Let cool on a rack. Unmold.
Soaking syrup (2 days before or the day before):
- In a saucepan over high heat, quickly mix the syrup and liqueur.
- Reduce until a syrupy consistency is obtained.
Chestnut cream (2 days before or the day before):
- Slightly slit the skin of the chestnuts, then cook them for 3 minutes in boiling water.
- Peel the chestnuts by removing the shell and then the second skin.
- Then steam for 15 minutes. Puree in a food processor or with a fork (keep chunks for texture during tasting).
- Add the sugar. Mix.
- Pour in the single cream until it becomes a slightly thick creamy consistency, easy to spread. Keep in a cool place.
Pear mousse (the day before):
- Put the gelatin to soften in cold water
- Heat the pear pulp in a saucepan over medium heat.
- Add the egg yolks, whisking so that the mixture is homogeneous and does not stick.
- When the mixture is hot, add the wrung gelatin and continue to whisk until it is well incorporated.
- Remove from heat and allow to cool completely.
- In the mixer bowl (or in a very cold bowl), mix the cream and mascarpone and whip it all up into a whipped cream.
- Stir the whipped cream into the pear mixture using a maryse. Set aside at room temperature.
Assembly (the day before):
- Cut the sponge cake in half lengthwise with a bread knife. Level the top of the cake to have a flat base.
- With a brush, spread the soaking syrup over each of the biscuits.
- Spread chestnut cream generously on each of the biscuits.
- Place the pastry circle on a cutting board. Cover the bottom and sides with cling film (to prevent foam from escaping).
- Place the first cookie in the circle. Pour pear mousse over about 1 cm thick.
- Add slices of pears over the entire surface of the mousse by pushing them in slightly.
- Carefully place the second sponge disc.
- Repeat the operation with the mousse and sliced pears.
- Keep in a cool place for at least 4 hours.
Straightening and finishing (on the day D, a few hours before):
- In the mixer’s bowl or in a bowl, mix the double cream, mascarpone and icing sugar and whip until smooth. Set aside in a cool place in a fluted piping bag.
- In the bowl of the food processor or in a water bath, mix the egg whites and sugar. Whisk, bringing the mixture to 60°C. Remove from heat and continue whisking until cool. Set aside in a piping bag.
- Gently untie the cake (do not forget to remove the film). Place it on a presentation plate.
- Pipe the meringue randomly and irregularly over half of the cake (staggered, for example). Flame.
- Pipe the whipped cream on the remaining square to completely cover the pear cake.
- Finish by sprinkling with roasted hazelnuts.