Croustillant de Poires et Chocolat, Sep 03

An Original Recipe from Mr Marion De Freitas, Le Fregate Hotel Restaurant, Collioure

Ingredients for 6 people:
6 pastry leaves
6 William pears
150gs of burnt butter
125gs black chocolate (64% cocoa solids)
20cl pear alcohol
50gs sugar
50gs icing sugar
Crème pâtissière
½ l. milk
2 eggs
65gs sugar
40gs cake flour
20gs butter
Teaspoon rum
Preparing the pears:
Peel the pears, cut them in two and deseed. Put them in a frying pan with 50gs sugar to caramelize.
Deglaze them with the pear alcohol and allow them cool
Preparing the Crème pâtissière
Heat the milk
Mix the sugar with the cake flour
Add the eggs and mix it all together well
Pour in the boiling milk and then put on a low heat and boil for two minutes, then add the butter and the spoon of rum.
Take off the heat and leave to cool.
Making the Croustillants:
Mash the pears
Separate the pastry leaves and butter them
At the bottom of a pastry leaf put ½ a mashed pear and cover with a tablespoon of crème pâtissière
On the crème put two drops of chocolate and then the other pear half
Roll all carefully bending the extremities under the croustillant
Butter the top well and generously sprinkle with icing sugar
Put in the oven (preheated to 180 degrees) for 10/12 minutes
Serve with chocolate ice cream

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