Millefeuille poire chocolat
I've been complaining about my lack of coming up with my own recipe here before, all the more I'm proud to present one now.
It seems I'm better with sweet dishes than with salty ones.
We were invited to a friends place and had nothing to bring along. Kevin said he would like to bring something sweet and that we still had some of these nice pears. Maybe we could make something with these. Instantly I had this idea of a Mille-feuille, something one cut cut into slices. Obviously dark chocolate would have to be involved too.
So off I went into the kitchen experimenting with dough and 70 percent black chocolate.
I was very please with the result and so were our friends but over the past weeks I have been developing this further and now I think it's rather delicious.
- Ready made puff pastry
- beans for baking ( whatever you have in your cuboard)
Roll out the puff pastry and sprinkle generously with sugar. Blind bake ( with baking beans ) on 170° for approximately 15 min. Before it starts to get brown take of the beans and put it back into the oven on a high rack to let the sugar caramelize . Once the sugar caramelized take it out and let it cool.
The dark chocolate mousse
- 180gr gark chocolate 70%
- 80 gr whole milk
- 1 large egg yolk
- 4 large egg whites
- 2 tbs sugar
Melt the chocolate over simmering water, the water should not touch the bowl. Let it cool down a bit. Bring the milk to boil and gently blend it into the chocolate using a small whisk. Add the egg yolk, again very gently.
Beat the egg whites on medium speed till they hold soft peaks then turn the speed up and gradually add the sugar. Continue to beat until they are firm but still glossy. Mix one third of the egg whites into the chocolate to lighten the mixture. Use the whisk for this . Now carefully fold in the rest with a rubber spatula. Put into the fridge.
- 2-3 pears depending on the size
- 2 dl port wine
- zest of one organic lemon
- 1/4 tsp vanilla seeds
Finely slice the pears and let them soak in a mixture of Port wine, lemon zest and vanilla seeds for an hour or more.
To make the "mille feuille" uns a oven dish or bis pastry form if you have. Cut the pastry so it fits neatly into the form.
Layer with the pears. Cover with a thick layer of chocolate mousse and but into the fridge for 2 hours.
Take our and sprinkle with grated chocolate and cut into slices - bon appetit!
add a comment
This blog is gravatar enabled.
Your email adress will never be published.
Comment spam will be deleted!