Pear Mousse Pastry

Name: Pear Mousse Pastry
Yield: 6 g
Cuisine: French
Ingredients: Caramel; 300 g Sugar; 120 ml heavy cream 33%; 100 ml Water; 50 g Butter; 1 pcs Salt; 3 pcs Firm pears; 50 ml Alcoholic beverage, distilled, rum, 80 proof; 5 g Butter; 150 g Milk chocolate; 100 g white chocolate; 1 pcs orange zest; 150 ml Milk, unspecified; 8 g Gelatin; 300 g Cream, fluid, light whipping; 150 g white chocolate; 150 g Oil, cocoa butter; Oil-soluble food coloring

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An eye-catching French pastry featuring a pear filling, caramel, and delicate orange mousse. A wonderful dessert for a festive table.

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Method

Make the caramel using sugar, heavy cream, water, butter, and salt.

Prepare the filling with pears, dark rum, butter, and milk chocolate.

Make the orange mousse using white chocolate, orange zest, milk, gelatin, and heavy cream.

Assemble the pastries and coat them with a velvety spray of white chocolate, cocoa butter, and food coloring for decoration.

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Pear Mousse Pastry

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