This chocolate entremet with fresh fruit showcases a very interesting mix of flavors such as vanilla, cardamom, hazelnut, and caramel. You will learn how to make the following components: hazelnut biscuit, sautée pears (with Chef Luis Robledo’s tip on how to reduce the juice of the pears to better use them in the recipe), soft caramel infused with cardamom, and finally caramel mousse with a shiny glaze. The overall texture of this entremet is fluffy and creamy with a lot of flavors mixed together which makes it very interesting for the tastebuds.
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