INGREDIENTS
- Makes 1 22cm cake.
- – Milk 250 cc.
- – Butter 100 g.
- – Sugar 130 g.
- – Semi-sweet chocolate 150 g.
- – Eggs 3 items.
- – Flour 0000 200 g.
- – Peanut Powder 40 g.
- – Baking powder 15 g.
- – Bitter cacao 35 g.
- – Sunflower oil 75 cc.
- – Cream cheese 50 g.
- – Cubed pears in syrup.
- Financier:
- – Impalpable sugar 150 g.
- – Almond powder 60 g.
- – Flour 0000 65 g.
- – Baking powder 2 g.
- – Whites 165 g (6 items of small eggs).
- – Butter 90 g.
- – Honey 20 g.
- – Poached pears in cubes.
- Pears cooked in syrup:
- – Small pears 10 items.
- – Sugar 500 g.
- – Water 1 L.
- – Cinnamon stick 1 unit.
- – Star anise 1 unit.
- – Peel of 1/2 orange.
- Candy pears:
- – Diced pears 250 g.
- – Sugar 100 g.
- – Pectina 1 cda.
- For the Chantilly Cream:
- – Crema 500 g.
- – Impalpable sugar 50 g.
- – Powdered milk 1 tbsp.
- – Vanilla essence 1 cup.
- To finish:
- – Baking spices to style (cinnamon, cardamom, coriander, cloves, ginger and nutmeg, all powdered).
- – Glitter gel or napage.
- – Sliced or chopped toasted almonds.
CHOCOLATE AND PEAR CAKE with pears in syrup and chantilly cream to be happier! I adopted the step-by-step of this spectacular recipe beneath
PROCEDURE:
1. Place the milk, butter and sugar in your saucepan. Carry to boil
2. Pour over the finely chopped chocolate and blend till melted.
3. Add the eggs and blend.
4. In one other bowl, sift the flour with the baking powder and bitter cocoa. Add the almond powder.
5. Add the dry substances little by little to the earlier combination. Add the cream cheese and oil, combine once more.
6. Pour the combination into 1 22 cm molds, place the entire poached pears with the stem dealing with up, sprinkle with slivered almonds.
7. Cook dinner for about 15/20 minutes.
8. Let cool.
Financier:
1. Add the powdered sugar, almond powder, flour, and baking powder and blend all the things properly. Add the egg whites little by little, combine with a wire whisk.
2. Brown the butter in a saucepan till smooth golden brown. Add it, together with the honey, little by little to the combination.
3. Measure the combination into the blanched cocoa cake base, prime with poached pears and cook dinner within the oven at 180 till golden brown.
Pears cooked in syrup:
1. For the pears, make a syrup with the sugar, water and spices.
2. Add the peeled and cored pears (in order that they don’t lose their form or form) as soon as tender, drain and let cool earlier than assembling.
Candy pears:
1. Boil all the things for five minutes. Taste with pastry spices.
For the Chantilly Cream:
1. Beat the cream with the icing sugar and powdered milk till whipped.
To finish:
1. To assemble, place the cake, on prime intersperse a spiral of cream with one other of candy pears.
2. Shut with the biscuit that has the entire pears.
3. Sprinkle with powdered sugar.
