John Myers
Contents
show
Pear Kisses Chocolate (Jenny Kühn)
The perfect pear kisses chocolate (jenny kühn) recipe with a picture and simple step-by-step instructions.
Chocolate biscuit:
- 6 piece Eggs
- 1 packet Vanilla sugar
- 1 pinch Salt
- 3 tsp Baking powder
- 30 g Cocoa powder
- 200 g Sugar
- 200 g Dark chocolate couverture
- 200 g Flour
Meringue hood:
- 2 piece Protein
- 1 tbsp Flavor enhancers
- 3 tbsp Nut and nougat cream sweet
- 100 g Sugar
- 100 g Powdered sugar
Pear filling:
- 2 piece Pears
- 2 packet Vanilla flavored cooking pudding powder
- 0,5 tsp Cinammon
- 10 tbsp Sugar
- 300 ml White wine
- 400 ml Water
- 600 ml Milk
Ganache:
- 200 g Dark chocolate couverture
- 200 g Cream
decoration
- 10 piece Dried pear slices
Ganache:
- Bring the cream to the boil in a small top and dissolve the finely chopped couverture in it, stirring constantly. Then let it cool down.
Chocolate biscuit:
- Roughly chop the chocolate and melt over a warm water bath. Allow to cool slightly. Meanwhile, separate the eggs (size M), beat the egg white and eight tablespoons of cold water with the whisk of the hand mixer until stiff. Sprinkle in 200 g sugar, vanilla sugar and salt. Stir in the egg yolks one after the other, as well as the melted chocolate.
- Mix the flour, cocoa and baking powder, sieve into the egg mixture and carefully fold in. Then line a baking sheet with parchment paper, pour the sponge cake onto it and smooth it out. Bake in a preheated oven (fan oven: 150 ° degrees) for about 15 minutes.
Meringue hood:
- Beat the egg whites with the whisk of the hand mixer until stiff. Add 100 g of sugar and salt to it. Then carefully fold in the powdered sugar and starch. Finally, fold in the nougat cream as a swirl. Spread the meringue on half of the biscuit mixture 10 minutes before the end of the baking time.
Pear filling:
- Peel and core the pears and cut into small cubes. Boil the water with white wine, sugar and cinnamon in a saucepan. Cook the pears in it for about 15 to 20 minutes. Drain the pears and collect the brew. Bring the milk to the boil with 200 ml of stock and prepare the pudding according to the instructions on the package. Finally fold in the pear cubes and let cool down a little.
- Cut out circles with dessert rings from the cooled chocolate biscuit. Now alternately layer the biscuit and filling in the dessert rings and allow to cool until the filling is firm.
- Beat the ganache with the hand mixer until it is creamy. Then carefully remove the tartlets from the dessert rings. Brush the edge of the tartlets with the ganache and decorate with 10 dried pear slices (more if necessary).
Facebook Comments