CHOCOLATE & PEAR MILLEFEUILLE
Cost
Difficulty
Cold
Ingredients
For 10 portions
½ puff pastry sheet
10 half-pears in syrup
100 g dark chocolate (64% cocoa)
200 g 35% fat liquid cream
200 g whipped cream
Associated Product
Preparation : 10 minutes
Prick the ½ sheet of puff pastry, place between 2 sheets of baking paper and bake for 20 minutes at 180°C.
Cut out 10 cm diameter discs.
Prepare a chocolate sauce: bring the cream to the boil, pour over the chocolate, and emulsify.
Cut out 10 cm diameter discs.
Prepare a chocolate sauce: bring the cream to the boil, pour over the chocolate, and emulsify.
Dressing : 5 minutes
Pipe out a rosette of whipped cream onto the first disc, place half a diced pear on top, drizzle with chocolate sauce, and close with another puff pastry disc.
Chef's tip
You can add icing sugar to your dessert for a nice presentation.