Pear and chocolate cream with hazelnut crumble Recipe

Sweet, soft pear topped with a layer of set chocolate cream and hazelnut crumble served with pear coulis.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • For the fruit
  • Pear(s) : 2 whole
  • Caster sugar : 50 g
  • Unsalted butter : 20 g
  • Fleur de sel : 3 pinch(es)
  • For the cream
  • Double cream : 200 ml
  • Semi-skimmed milk : 200 ml
  • Egg yolk(s) : 4 whole
  • Caster sugar : 80 g
  • Dark chocolate : 300 g
  • For the crumble
  • Plain flour : 50 g
  • Caster sugar : 50 g
  • Ground hazelnuts : 50 g
  • Unsalted butter : 50 g
  • Fine salt : 1 pinch(es)
  • For the coulis
  • Pear puree : 150 g
  • Water : 50 ml
  • Caster sugar : 20 g
  • Vanilla pod(s) : 1 whole


  • ETAPE 1

    Preheat the oven to 180'C.


    Peel the pears and remove the cores. Cut the fruit into half centimetre cubes.
    Pour the sugar into a frying pan and melt, without stirring, to form a caramel. Add the diced pear and butter and cook over a low heat until the pear is soft and coated in caramel.
    Remove from the pan and sprinkle with fleur de sel.


    Place the milk and cream in a saucepan and bring to the boil.
    Beat together the egg yolks and the caster sugar. Add the hot milk and cream, stir to combine and then return to the pan and bring to a temperature of 84'C, stirring all the time. The mixture should coat the back of a spoon.
    Pass the mixture through a fine sieve and then add the chocolate, broken into small pieces. Stir to melt the chocolate and combine well.

    Spoon the pear mixture into rectangular serving moulds and then pour the chocolate mixture on top. Chill in the fridge for at least 45 minutes.


    Place all of the crumble ingredients in a bowl and rub together with your fingertips until breadcrumbs form. Spread the mixture on to a baking sheet and cook in the oven for 180'C for around 12 minutes or until the crumble is golden brown.
    Remove from the oven and allow to cool for 15 minutes.


    Split the vanilla pod, scrape out the seeds and place in a saucepan with the water and the sugar. Bring to the boil to form a sugar syrup.
    Add the pear puree to the sugar syrup and then allow to cool.

    Carefully remove the chocolate cream and pear layer from the serving rectangles and place in the centre of each plate. Neatly sprinkle the crumble on top and finish with a smear of the pear coulis.

Chef's tip

«If you can't find pear puree, use corn starch to thicken pear juice instead.»

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