(For the syrup):
Mix the water, sugar, vanilla extract and pear brandy. Reserve.
(For biscuits with spoon):
Preheat your oven to 200 ° C (6/7 thermostat). Beat the egg whites with a mixer. When they are slightly mounted, add the sugar little by little to get a firm snow. Add the egg yolks, beat 5 seconds, stop the mixer. Add the flour to the rain and mix gently with a spatula.
Cover a baking sheet with parchment paper, and using a pastry bag form the cookies. For the template, take an A4 sheet on which you draw in pencil two dashes of the desired size of the biscuits, and slip it under the parchment leaf.
(For the biscuit background):
Pour some dough into a circle on a baking sheet. Once cooked and cooled you will cut it to the diameter of the mold. Sprinkle with icing sugar. Bake 8 to 10 minutes (watch, the cookies color very quickly). Take them out and let them cool on a rack
(For caramelized pears):
Make a dry caramel over high heat with the caster sugar. Deglaze with cream and rum and mix over low heat until smooth and even. Add 4 pears peeled and diced in the pan. Cook them for a few minutes to soften them. Remove the pan from the heat and macerate the pears in the caramel.
(Chocolate mousse):
Soften 1.5 sheets of gelatin in a bowl filled with cold water. Pour the liquid cream into a container and place in the refrigerator with the whisk.
Put the milk to boil over the fire and add the gelatin previously wrung out. Pour the boiling milk in 2 times on the chocolate broken into small pieces or pistoles and stir well to make a ganache. Book at room temperature.
Ride the cream with a whisk or a robot. Grape the ganache gently with a maryse, being careful not to drop the cream. Book fresh.
(For Bavarian cream with pears):
Soften the gelatin in a bowl of cold water. Pour the liquid cream into a container and place in the refrigerator with the whisk. Cut 5 pears into cubes. Boil 15 cl of milk with the half-vanilla pod. Whip the egg yolks with the caster sugar without putting them up.
Pour the hot milk in several times. Pour the mixture back into the saucepan, passing the liquid through a fine strainer to remove the impurities from the vanilla pod. Cook with the tablecloth, stirring regularly. The mixture should not boil.
Add the drained gelatin, 1 cl brandy and the pears. Mix. Take the cream out of the fridge and put it in until it doubles in size. When the pear-based machine is cooled, gently add it to the whipped cream. Book fresh.
(For pear chips):
Cut very thin slices of unpeeled whole fresh pear with a mandolin. Spread them on a baking sheet, sprinkle with sugar and bake them in a mild oven (80 ° C or thermostat 2/3) for 1 hour 30 minutes.
(For mounting):
Begin by placing the round of biscuits inside the circle rounded side outward by plating well on the walls, then the biscuit in the bottom leaving no space in the joint.
Spread the chocolate mousse, then a layer of caramelized pears and the Bavarian pears. Smooth with an angled spatula.
Reserve fresh until served. When serving, carefully remove the stainless steel ring, decorate at your convenience.
Enjoy your meal from
Ingredients
Directions
(For the syrup):
Mix the water, sugar, vanilla extract and pear brandy. Reserve.
(For biscuits with spoon):
Preheat your oven to 200 ° C (6/7 thermostat). Beat the egg whites with a mixer. When they are slightly mounted, add the sugar little by little to get a firm snow. Add the egg yolks, beat 5 seconds, stop the mixer. Add the flour to the rain and mix gently with a spatula.
Cover a baking sheet with parchment paper, and using a pastry bag form the cookies. For the template, take an A4 sheet on which you draw in pencil two dashes of the desired size of the biscuits, and slip it under the parchment leaf.
(For the biscuit background):
Pour some dough into a circle on a baking sheet. Once cooked and cooled you will cut it to the diameter of the mold. Sprinkle with icing sugar. Bake 8 to 10 minutes (watch, the cookies color very quickly). Take them out and let them cool on a rack
(For caramelized pears):
Make a dry caramel over high heat with the caster sugar. Deglaze with cream and rum and mix over low heat until smooth and even. Add 4 pears peeled and diced in the pan. Cook them for a few minutes to soften them. Remove the pan from the heat and macerate the pears in the caramel.
(Chocolate mousse):
Soften 1.5 sheets of gelatin in a bowl filled with cold water. Pour the liquid cream into a container and place in the refrigerator with the whisk.
Put the milk to boil over the fire and add the gelatin previously wrung out. Pour the boiling milk in 2 times on the chocolate broken into small pieces or pistoles and stir well to make a ganache. Book at room temperature.
Ride the cream with a whisk or a robot. Grape the ganache gently with a maryse, being careful not to drop the cream. Book fresh.
(For Bavarian cream with pears):
Soften the gelatin in a bowl of cold water. Pour the liquid cream into a container and place in the refrigerator with the whisk. Cut 5 pears into cubes. Boil 15 cl of milk with the half-vanilla pod. Whip the egg yolks with the caster sugar without putting them up.
Pour the hot milk in several times. Pour the mixture back into the saucepan, passing the liquid through a fine strainer to remove the impurities from the vanilla pod. Cook with the tablecloth, stirring regularly. The mixture should not boil.
Add the drained gelatin, 1 cl brandy and the pears. Mix. Take the cream out of the fridge and put it in until it doubles in size. When the pear-based machine is cooled, gently add it to the whipped cream. Book fresh.
(For pear chips):
Cut very thin slices of unpeeled whole fresh pear with a mandolin. Spread them on a baking sheet, sprinkle with sugar and bake them in a mild oven (80 ° C or thermostat 2/3) for 1 hour 30 minutes.
(For mounting):
Begin by placing the round of biscuits inside the circle rounded side outward by plating well on the walls, then the biscuit in the bottom leaving no space in the joint.
Spread the chocolate mousse, then a layer of caramelized pears and the Bavarian pears. Smooth with an angled spatula.
Reserve fresh until served. When serving, carefully remove the stainless steel ring, decorate at your convenience.
Enjoy your meal from
English 
French 