I know it's not technically the weekend quite yet, but I like to plan a little bit ahead. Here's another great recipe, especially after a week of rain and snow with more to come. Last week I gave a few helpful websites for finding recipes and translating instructions. As for converting measurements, I've discovered a much easier way then the website I shared last week. Just go to google.com and enter what you want to convert, for example "20 cL in tablespoons". This week I'll try to translate the recipe myself to make it a little easier. This recipe is also from Marmiton, this time a dessert: pears with cinnamon, baked in pastry, served over crème anglaise and garnished with chocolate sauce. Crème anglaise is a sort of creamy custardy goodness that can be made following this simple recipe from Epicurious (the cinnamon is optional, but might be really good with these pears). As for the puff pastry, it can be purchased at most grocery stores.
Feuilleté aux poires, cannelle, et chocolat chaud
Preparation Time: 10 min
Cooking Time : 20 mn
Ingredients (for 4 people) :
- 1 recipe puff pastry
- 4 pears (1 per person)
- cinnamon according to taste
- 1 egg (to glaze the dough)
- 1/3 cups good baking chocolate (20 g per person)
- 13 ½ tablespoons cream
- 1 1/3 cups crème anglaise
Preparation :
Spread out the pastry and cut it into squares which can hold the pear in a little pouch.
Peel the pears and place one in each square.
Sprinkle the pear with cinnamon, then brush egg yolk around the pear and form the pastry into a pouch around it. Glaze the top with egg yolk.
Bake at 410 F, until the pastry is crispy and gold (around 20 min).
Meanwhile, melt the chocolate with the cream to a rich, creamy, texture but not too runny.
Once the pears have cooked take them out of them and let them rest at room temperatures for 10 minutes. Place them on individual plates on top of crème anglaise. Reheat the chocolate sauce and drizzle it on top of the pastry.
Bon appétit!
