Tips and tricks on the chocolate pear bavarian with the magimix

12 tips and tricks about the magimix recipe

• Shrink the biscuit : To get an excellent biscuit, compact it with a potato masher.
  
• Choose ripe pears : Use ripe pears for a sweeter flavor and a smoother texture in the pear compote.
  
  
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• Drain the pears : If using canned pears, make sure to properly drain them to prevent the compote from being too liquidy.
  
• Use high-quality speculoos : Opt for high-quality speculoos for the biscuit base, as they will bring a rich and spicy flavor to your dessert.
  
• Finely grind the speculoos : Grind the speculoos until you obtain a fine powder, so that the biscuit base is homogeneous.
  
• Add a little butter : To ensure that the biscuit base is well compacted, mix the crumbled speculoos with a little melted butter.
  
• Line the mold with plastic wrap : To facilitate unmolding, line the mold with plastic wrap, letting it overflow on the edges.
  
• Allow each layer to set : Let each layer (biscuit base, pear compote, chocolate mousse) set in the refrigerator before adding the next one. This will create a beautiful contrast of textures.
  
• Cool the compote before adding it : Make sure the pear compote is completely cooled before pouring it over the biscuit base to prevent the heat from melting the base.
  
• Gently melt the chocolate : When melting the chocolate for the chocolate mousse, use low heat to prevent it from burning or becoming grainy.
  
• Gently fold in the chocolate mousse : When incorporating the chocolate mousse into the mixture, do it gently by lifting the mass to preserve the lightness of the mousse.
  
• Carefully unmold : To unmold the bavarois, run a thin knife around the inner edges of the mold, then use the plastic wrap to gently lift the dessert.