John Myers
Contents
show
Choux Pastry Tart with Pears and Dark Cream
The perfect choux pastry tart with pears and dark cream recipe with a picture and simple step-by-step instructions.
shortcrust
- 250 g Flour
- 100 g Flour for rolling
- 150 g Cold butter
- 1 pinch Salt
- 100 g Powdered sugar
- 40 g Almond sweet flour
- 1 Pc. Egg
Choux
- 100 ml Milk
- 100 ml Water
- 100 g Flour
- 90 g Butter at room temperature
- 3 tbsp Sugar
- 0,5 Pc. Vanilla pod
- 1 pinch Salt
- 3 Pc. Eggs
filling
- 920 g Williams Christ pear, canned drained
Dark cream
- 500 g Dark chocolate
- 1000 ml Cream
Pear cream for cream puffs and decorations
- 1000 g Williams Christ pear, canned drained
- 60 g Sugar
- 12 leaf Gelatin white
- 1000 ml Cream
- 1 Pc. Vanilla pod
Caramel for cream puffs and decorations
- 300 g Sugar
- 50 ml Water
chocolate cream
- Bring 1,500ml cream to the boil in the saucepan and remove from the stove. In the meantime, chop the chocolate and add it to the cream. Stir gradually until everything has combined. Pour everything into a bowl and put in a cool place.
Intermediate step
- Draw the circumference of the dessert rings on a piece of baking paper with a pen.
shortcrust
- Mix the flour, almond flour, salt, powdered sugar and knead in the butter. When everything is well kneaded, work in the egg. Roll out the shortcrust pastry thinly on a surface with a rolling pin and cut out with dessert rings. Then put the dough aside on a baking sheet.
Choux
- Preheat the oven to 190 degrees. Heat the milk, water, sugar, pulp from the vanilla pod and butter in a saucepan until the butter has melted. Pour the flour into the pan all at once, stir vigorously with a wooden spoon and burn until you can form a ball. Put the batter in a mixing bowl and gradually stir in the eggs. Then put the mixture in a pointed bag with a round nozzle and squirt it both onto the shortcrust pastry sheets and onto the baking paper circles. In addition, squirt cream puffs on another parchment paper. To do this, put cream puffs in the oven first, then the bases. Bake everything for a maximum of 20 minutes and then let it cool down. Do not open the stove while doing this.
chocolate cream
- Whip the cream. Take the prepared chocolate cream out of the cooler and whisk. Then fold in the cream and pour everything into a piping bag with a rose nozzle.
Pear cream
- Soak the gelatine in cold water, puree the pears, dissolve the gelatine in a saucepan and slowly stir in the pears, chill. Whip the cream and slowly fold in the jellied pear puree. Fill both into piping bags with a small pointed perforated nozzle and into piping bags with rose nozzle. Leave the rest to coat the tartlets.
Intermediate step
- Drain the pears and cut into fine strips.
Fill the cream puffs
- Carefully fill the pancake with pear cream.
caramel
- Heat the water and sugar in a saucepan and let them caramelize. Take the pot off the stove and dip the cream puffs in the caramel. Make ornaments from the caramel on a baking paper.
Put together
- Alternately sprinkle chocolate cream on the bottom and put pear wedges on top, finish with choux pastry base, spread pear cream on tartlets, sprinkle pear cream on the choux pastry and put cream puffs on top.
Decoration
- Put on caramel ornaments as decoration.
Facebook Comments