Chocolate pear composed of
– a pear in syrup,
– a cocoa tuile,
– sweet cocoa dough,
– praline chocolate.
Equipment used
– Lace silicone mould
– Tefal baking tray
Ingredients
Pears in syrup
✔4 pears
✔Water
✔Caster sugar
✔Liquid vanilla
Cocoa tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder
Sweet cocoa dough
✔80g flour
✔10g powdered praline
✔25g caster sugar
✔10g cocoa powder
✔35g butter
The recipe
For 4 people
Pears in syrup
✔4 pears
✔1 litre of water
✔150g caster sugar
✔Liquid vanilla
Peel and core the pears using an apple corer, then cook them in a saucepan with water, caster sugar and liquid vanilla.
Check whether they are cooked by piercing your pear with the tip of a knife. Stop cooking as soon as the pear softens. Leave to cool in the syrup.
Sweet cocoa dough
✔80g flour
✔10g powdered praline
✔25g caster sugar
✔10g cocoa powder
✔35g butter
Mix all the ingredients together in a bowl, spread on a baking tray and bake for a few minutes at 175°C. Leave to cool. The dough will harden as it cools. Set aside until you are ready to assemble your dessert.
Cocoa tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder
Mix all the ingredients together. Fill the silicone leaf mould. Smooth with an offset spatula to remove any excess.
Bake in a hot oven at 180°C for 6-8 minutes (may vary depending on your oven). Remove from the mould as soon as they come out of the oven. Be careful, they harden very quickly and become brittle. Handle with care.
Place the poached pear, well drained, in the centre of your plate. Fill the surrounding area with sweet cocoa pastry. Place the cocoa tuile on top.
Melt some praline chocolate (Nestlé Praliné or Poulain Pralinoise) and pour over your pear just before serving.
Melt some praline chocolate (Nestlé Praliné or Poulain Pralinoise) and pour over your pear just before serving.
