Pear entremet

INGREDIENTS
For the sponge cake :
120 g flour
120 g sugar
4 eggs

For the vanilla mousseline cream :
220 g butter
90 g sugar
40 g flour
50 cl milk
4 egg yolks
1 vanilla pod

For the chocolate ganache :
100 g dark chocolate
60 g liquid cream
25 g butter

For the jelly :
1 tin of pears in syrup
2 g agar-agar
Pear syrup

PREPARATION
The sponge cake:
Combine the eggs and sugar and beat with a mixer until thickened.
Gently add the flour.
Then bake at 180°C for about 20 minutes.

Mousseline cream :
Boil the milk and vanilla.
Mix the egg yolks and sugar in a bowl, then the flour.
Pour the hot milk into the bowl, mix, then put back on the heat to thicken and obtain a custard.
Allow to cool completely, and whisk in the softened butter.

Chocolate ganache:
Melt the chocolate and crème fraiche in the microwave.
Then stir in the butter.

Assembly:
Once the sponge cake has cooled, cut it into two discs.
Place the first half in a circle, having soaked it with the pear syrup beforehand, garnish with half the mousseline cream, place pears on the edges and in the centre.
Cover with the second soaked disc.
Top with a layer of chocolate ganache and then the rest of the mousseline cream.
Smooth and set aside in the refrigerator.

Jelly:
Heat the pear syrup and 2g of agar agar in a saucepan until it boils.
Allow to cool slightly then pour the mixture over the cake and return to the fridge.

Finishing:
You can decorate the cake with pears, chocolate or anything else you like.
Enjoy!