INGREDIENTS FOR A 25 CM DIAMETER BAKING TRAY
Pears: 2 small
For the shortcrust pastry:
Flour: 250 g
Sugar: 100 g
Butter or margarine: 125 g
Water: 40 ml
Baking powder: 2-3 g (1 little tsp)
Vanilla extract: 1 tablespoon
Salt: 1 pinch
For the cream:
Milk: 300 ml
Sugar: 50 g (3 and a half tablespoons)
Flour: 25 g (2 tablespoons)
Vanilla extract: 1 tablespoon
Optional: 1 egg yolk
For the chocolate cream:
Dark chocolate: 100 g
Fresh cream 18% or 30%: 60 ml
Prepare the pastry by quickly mixing all the ingredients
Leave to rest for 20 minutes in the fridge wrapped in plastic wrap
Now prepare the cream:
Mix all the ingredients well when cold
Bring to a boil over medium heat, stirring constantly
As soon as it starts to boil, remove from the heat and stir for another 1 min
Roll out the pastry on the floured surface to a thickness of 5 mm
Place the pastry on the baking try and trim the edges
Place the cream and the peeled pears cut into small pieces
Bake at 190 degrees for 30 min
As soon as it is cooked, let it cool down well
Let’s prepare the chocolate cream:
Melt the dark chocolate with the cream over low heat, stirring constantly
Pour the chocolate on the cake and let it rest in the fridge for 3 hours to let the chocolate set
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