Caramel And Pear Macaroon

Turn on the oven to (180°C). Prepare the macaroons. Whip the whites with a pinch of salt, pour in the powdered sugar. Whisk until the snow is firm; add 125 g of powdered sugar mixed with the walnut and almond powders and the cornstarch.

Draw two circles (20cm) on baking paper. Using a smooth piping bag and starting from the center, place the dough in circles. Powder with powdered sugar, wait 15 minutes and powder again. Put in the oven on a baking sheet. Bake for 35 minutes, keeping the oven door ajar with a spoon handle. Put them on a rack.

Prepare the mousse. Dice the pears. Sprinkle with alcohol. Soak the gelatine in cold water. Prepare an amber caramel with 110 g of sugar and 2 spoons of water. Off the heat, add a spoonful of water, cover, then add the hot milk. Put back on low heat and stir.

Whip the yolks with the remaining sugar for 5 minutes, pour in the milk. Thicken on low heat while stirring. Remove from heat and add the gelatine and strain into a bowl. Let cool, stirring often. Incorporate the whipped cream.

Place a macaroon in a pastry circle of 20 cm high and placed on a serving dish. Pour the mousse and sprinkle it with diced pears. Place the second macaroon. Place in a cool place for 4 hours. Serve unmoulded with powdered sugar and sprinkled with toasted flaked almonds. Our advice : Prepare the macaroons the day before, they will be even better. If necessary, cut them with a saw knife to fit the exact diameter of your mold. When you are ready to assemble the cake, place a macaroon in the bottom of the pan, smooth side down. Pour the caramel mousse over it, then cover with the other macaroon, fluted side up. Stop the cooking of the caramel by adding a spoonful of cold water. Be careful to cover the pan immediately to avoid burning projections.