Chocolate & Pear Mousse Cake

For the pistachio biscuit: Crack the whole eggs into the stand mixer recipient.

Add the castor sugar.

Whisk the eggs and castor sugar over a bain-marie until the preparation reaches 50°C.

Finish beating with a food mixer until the temperature goes down to 25°C.

In the meantime, sift the flour.

When the preparation has risen (halfway up the bowl)...

Add to the preparation...

... and add the sifted flour at the same time. Work in vertical motions for the preparation not to collapse.

... and add to the preparation. The butter will give added softness to the biscuit. The consistency will be more compact, less crumbly.

Pour the pistachio génoise on a Silpat baking mat placed on a perforated baking sheet.

Spread into an even layer with a cranked spatula.

Bake in a fan-assisted oven at 170°C (gas 3) for 10 to 12 minutes.

For the chocolate and pear insert: (preferably make the day before) Heat the milk to 40°C.

Combine well to make a ganache. When the preparation has a temperature of 35°C...

... add 1/3 of whipped cream to facilitate the incorporation.

... folding gently.

Place a tart ring on a baking sheet, then fill halfway up with the chocolate preparation. Arrange the pear slices on top, then cover with the chocolate preparation.

Even the surface with a cranked spatula and place in the freezer.

For the pear mousse: Organise all the necessary ingredients.

Steep the gelatine sheets in cold water.

Bring to a boil.

Combine with a whisk until the gelatine has dissolved completely. Leave to cool at room temperature.

In the meantime, drain the pears and cut into cubes. Place on a paper towel to absorb as much syrup as possible.

When the purée is down to about 25°C, add 1/3 of the whipped cream...

... to facilitate the incorporation. Combine vigorously with a whisk.

Pour the preparation over the remaining whipped cream...

Cut a disc from the pistachio biscuit, using a mousse ring with a diameter of 26cm. Using a brush, moisten the biscuit with syrup.

Place the biscuit disc inside a vacherin ring that is slightly wider (diameter 28cm).

Pour half of the mousse inside the ring.

Spread half of the pear cubes over the mousse. Bury them in the mousse.

Pour the remaining pear preparation...

... and the rest of the pear cubes. Bury them in the mousse...

... and even the surface with a metallic spatula.

For the meringue decorations: In the meantime, make the meringue decorations. Organise all the necessary ingredients.

Pour the egg whites in the stand mixer bowl.

Add the castor sugar.

Combine with a whisk to incorporate the castor sugar.

Place the recipient over a bain-marie prepared in a saucepan.

Place the recipient in the food mixer and beat...

... until you obtain a meringue. Continue beating until the meringue is cold. The Swiss meringue is now ready.

Scoop the meringue into a piping bag fitted with a plain nozzle (diameter 12mm).

Pipe 4 meringue dots in the corners of a baking sheet, then place greaseproof paper on top.

Pipe the meringue into small sticks, with a length of about 6cm (equivalent to the height of the ring).

... and bake at 100°C (gas 1/4) for about 2 hours, preferably in a fan assisted oven.

Remove the cling film.

In a saucepan, melt 200 grams of clear glaze on low heat. Add 2 or 3 tablespoons of water.

Slice the pears.

Arrange them on the surface of the cake, creating a swirl shape.

When the glaze is hot and smooth, soften it with a whisk and apply on top of the pears with a brush...

To remove the ring, heat the sides with a blow torch...

... and gently slide it upwards.

Place the cake on a cake board.

... lining them up vertically. Reserve in the fridge.

Using a cranked spatula, spread into a thin, regular layer.

Leave the chocolate to set at room temperature. If room temperature is too hot, refrigerate briefly.

With a sharp knife, scrape the surface of the chocolate to create shavings.

Sprinkle the chocolate shavings on the surface of the cake.

Finish by placing a small piece of gold leaf sheet in the centre. Enjoy!