Written by Rae
Last weekend we made this pear caramel entremet. The cake is a chocolate sponge cake. In the middle are diced pears with a caramel sauce and on top of those is a caramel mousse. The caramel mousse is very light in flavor, as is the chocolate sponge cake, so it is not heavy at all. I made half the recipe, but should have added more caramel sauce over the pears to give it a bit more of a punch. Benoit and I both made it together, but originally I started this cake because I thought I should challenge myself to make pastries which require more elements. For finishing, we were supposed to put cracked caramel sugar all over the top, but because of the humidity, I thought that was a bad idea. So, we ended up dusting the top with cocoa powder and it still looked great!