Given the number of ingredients the author has designed for a rectangular cake size 40x30 see I prepared the cake in round shape with a diameter of 24 cm, therefore, reduced the proportion of two times. ( The weight of almost all products is shown in grams, as accuracy and punctuality in the preparation of desserts from the pastry chefs of the world level are important. And prepare the dishes with a thick bottom for cooking caramel. You need it more than once!) Start making the sponge cake. RUB the yolks with a fork. Sift flour together with cocoa. Beat the whites until soft peaks form, gradually adding sugar.

Gently introduce mashed egg yolks to whites and slowly stir to proteins not dropped off. Also add the sifted flour with cocoa. Mix well from the bottom up until smooth. In the original, you should put the dough in a pastry bag and draw the strips on parchment paper to make the connected reservoir. To make such two layer, of the same length and width. I just flattened the dough to cut out circles of parchment paper. Bake biscuits in a preheated 180 deg oven for about 10 minutes. Until tender. ( Thin sponge cakes I baked with a small margin in diameter, about 0.5-1 cm, then was able to gently cut from the smooth circle I need and diameter 24 cm )

Cook pears in caramel. Peel and cut pears into small pieces. (I cut approximately 1 cm). In a deep frying pan, melt (melting) sugar until dark brown (be careful with the face dark and burnt). ( I used more sugar than in the recipe - it seemed that not enough for this amount of pears. But when later made caramel sauce, I realized that it was quite possible limited to a specified number), Add the pear and vanilla, cut into two pieces (or vanilla extract). Mix well. Cook for about five minutes, until lightly caramelized pear. (At all stages of the prescription, when melting sugar, do not forget that it is at this point impossible to mix. Only to control this process by tilting the dishes.)

Sauce caramel. Warm the cream to room temperature. In a saucepan (pot) with a thick bottom to melt (melting) sugar until dark brown on medium heat. ( Always be careful with the sugar not to burn. As a thick bottom keeps the temperature and occasionally to lift the dishes) Pour the cream into the caramel in 3 stages, stirring constantly with a spoon or silicone spatula. Then add the butter. Cook the caramel sauce until the mixture becomes smooth and homogeneous. (Specified time is about 10 seconds, but I have to shuffle and bring to the desired state went three or four minutes)

Caramel mousse. Soak the gelatin in cold water. Mash the yolks with 30g (in my case 15 g) fine sugar. Bring the milk to a boil. Give 1-2 minutes to stand up and very gently, stirring constantly with the whisk, pour the milk into the egg yolks. (First add one tablespoon ( approximately 3 tablespoons) of hot milk to yolks have adapted to the temperature and not curled. Don't forget to stir! And then, in a thin stream, constantly actively stirring with a whisk, pour the rest of hot milk.) Pour the mixture back into the pan. ( I suggest to use a clean pot, after boiling milk on the wall is the plaque. And if you don't want grains "foam" fell into the mousse, use clean utensils.)

Melt in a thick-walled dish 190g (I have a 95g) sugar until color is dark caramel, pour water and quickly stir. (This episode I feared in advance, and was not in vain. When connecting the molten sugar with water, almost immediately a part of the caramel seizes and turns into a sticky mass. Therefore, the stirring time is spent more than fast. ))) Trying to pick the best option, I even made three different bottoms. As a result came to the conclusion that the faster than a few minutes to mix and dissolve will not work. And most importantly monitoring - the wider the bottom of the pan (or pans) and therefore a thinner layer of caramel, the easier and faster it is possible to bring everything to a homogeneous mass.)

In the still hot milk mixture with egg yolks in a thin stream, whisking constantly, pour in a homogeneous caramel. Mix well. Put in a water bath and cook, stirring constantly, English cream to 82 ° C. (the Thermometer I have unfortunately yet, so focused on the stage when the mixture begins to envelop a wooden spatula.) Remove from the heat. To give a little to cool and add the squeezed out gelatine. Mix well. Leave to cool but not to cool!

Well-chilled cream until soft peaks, first at small speed, gradually increasing speed. Mix the cream with the cream by hand, stirring very gently so that the mass is not opal. To disturb the bottom up. (The mousse was easier to cook, start the mixing process at the stage when "English cream" is cooled, but is still a consistency similar to the consistency of whipped cream.)

To assemble the cake: Put the first cake into the mold and impregnated with vanilla syrup. (Pre-cook the syrup, and boiling water with sugar and adding vanilla essence). Spread caramelized pears, well leveled. Pour caramel sauce.

Spread half of caramel mousse pears, put the second cake, also soaked with syrup. On it to spread the remaining mousse. Put into the refrigerator to harden. (At least one to two hours.)

To prepare the decoration. Melt the sugar until brown on low heat, add the butter and a pinch of salt. All well and quickly stir. Poured on a quality parchment paper (can lightly grease with vegetable oil) and smear a thin layer. Leave to harden. Then use a rolling pin to break into small pieces.

The original recipe should get the cake from the refrigerator and sprinkle with the caramel pieces. (If you sprinkle in advance and keep the cake a few hours in the refrigerator, partially caramel may slightly "move", which in my opinion makes the cake even more interesting. But some of the fragments preferably should be put directly before serving, so they sparkled like crystals in the sun and kept the crunch.) Decorate the cake with slices of caramelized pears. (Can be postponed a little ready, or cook the pears separately). On this recipe of cake by Christophe Felder ends. The cake is ready and it can serve! But I wanted to bring in cake making some of my ideas.))) Therefore, ( optional) the process continues...

The sides of the cake I wanted to decorate with the "cigarette" test and the pattern of pears. (With the direct prescription of such a test can meet on the site and the Internet.) Using a pastry syringe, I drew the chocolate dough on parchment paper pears and removed the blank in the fridge. Then on the frozen dough caused a layer of biscuit white dough that is used for making rolls. ( My favorite is Luke Montersino. His recipe you can see the recipe for "Biscuits and roll"Autumn fantasy"" http://www.povarenok .ru/recipes/show/986 11/.) Baked, separated from the paper and cut into strips.

Using the optional cooked the caramel sauce, applied on the biscuit strips, drawn up the side of the cake. (May be time for reliability tie plastic strips to thicken in the refrigerator.) The idea is that the cigarette the dough had to be cooked before assembling the cake, and Assembly to do directly in the form. But the thought of an additional design came to me later, and to some extent the process was easier. I just could adjust the height of the finished cake and to know what size to draw pears.

The top of the cake designed cooked in caramel syrup pears (the upper part of a small pear), And now the cake is finally ready and can appear in all its glory. Tender, very tasty, with caramel and pear notes, it will decorate any celebration! And if not distracted by a photo session, not so tedious to prepare, because almost all stages can be done intermittently, at a convenient time for you. (Biscuit even desirable to bake in advance). If you follow the exact proportions and sizes from the author, the cake is low. But that's the beauty of many of the cakes, with recipes from French pastry chefs. Consisting of thin layers, they allow you to immediately enjoy the entire palette of flavor in every bite! If you still want that cake was higher, I recommend that the diameter of 24-26 cm to take ingredients 2/3 suggested. I invite all to try this dessert! And let us imagine that we for a few minutes, transported to Paris...