A layer of crêpes stuffed with pear and chocolate, enclosed in a crisp pastry: who can resist this sweet inviting?
You have always been fanatics of sweets at chocolate and you become crazy when it is paired with pears? Then there is nothing left to do but to learn the recipe of this by heart cake with pear, puff and chocolate: it will become your favorite dessert! If you are not yet convinced, know that inside hides a heart of crêpes!
Bella Elena tart: the first, the unforgettable
The most famous, most successful, most prepared version of a cake where pears blend with chocolate is undoubtedly the Bella Elena tart. A shortcrust pastry shell in which a chocolate custard wraps and wraps slices of abate pear, arranged raw on the bottom of the cake or, for an even greener version, browned with a knob of butter. The perfect dessert for a fine meal or for children's snacks.
The pears? Abbot
Among the most used pears for confectionery preparations are the abbotthat we also recommend. With a delicate and grainy pulp and a light citrus aroma, they are available from mid-September and for eight months a year. Their skin is greenish, with brown or yellow dots and, like all types of pears, they are rich in fibers, which help intestinal motility. They then have a high content of boron, which helps to better absorb calcium, preventing problems related to osteoporosis. This quality is also one of the most used in confectionery preparations.
The recipe of the puff pastry cake with pears and chocolate
Here's how to make this dessert.
Ingredients: 1 roll of 200 g puff pastry, 100 g of dark chocolate, 3 tablespoons of flour, 3 tablespoons of sugar, half a cup of raisin wine, 1 glass of milk, 4 whole eggs, 4 medium-sized Abbot pears, 70 g of ground almonds, a knob of butter.
Method: peel the pears, cut into small pieces and cook in a pan with the raisin wine and chocolate. When they are soft, turn off. In a bowl beat 4 eggs, add the flour, sugar and milk. Mix with a whisk to avoid lumps and leave the mixture covered with a sheet of film in the fridge for 30 minutes. Then with this mixture prepare 6 crêpes using a non-stick pan with a diameter of about 20 cm and, when they are ready, keep aside. With the dough line a round baking pan (previously greased and floured) and, in layers, arrange the pears, then a crêpe, then the pears, until you finish all the ingredients. Close the edges of the pastry, cover the surface with ground almonds and bake at 170 degrees for about 45 minutes. Once your pear, puff and chocolate cake is ready, wait a few minutes before serving.
In the tutorial some suggestions for a perfect result
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