Accueil Sweet Pear and Chocolate Tart with Caramelized Chiboust Cream

Pear and Chocolate Tart with Caramelized Chiboust Cream

Difficulté : Difficult
Catégorie : Sweet
Cout : Affordable

A crispy pie filled with dark chocolate ganache and hazelnut paste, with pears in vanilla syrup in the middle of it, ! All covered with a caramelized cinnamon chiboust cream. The play of textures is just divine!

For this recipe we need two pie circles (Gobel brand). One of 18cm and one of 20 cm and both quite high ( 2,5cm). I ordered them from Mora in Paris but you can find them on the internet too!

Recipe of the “chocolate pear tart with caramelized chiboust cream

Pears in vanilla syrup
-570g pears
-150g brown sugar
-1 vanilla bean

Caramelized Chiboust cream with cinnamon
-30g of sugar (for the caramel)
-4 large eggs
-260g of milk
-20g of cornstarch
-20g sugar (to whiten the yolks)
-2 sticks of cinnamon
-3 sheets of gelatin
-25g sugar (for the whites)

Sweet dough: (this recipe is suitable for 2 pies, the rest can be frozen)
-250g of flour
-175g of soft butter
-65g of powdered sugar
-1 egg
-1 pinch of salt
-vanilla powder (the tip of a knife)

Chocolate hazelnut ganache:
-150g of chocolate
-150 full cream
-30g of butter

-70g of


hazelnut paste

Start with the chiboust cream.
Let the gelatin sheets soak in cold water.
Put the sugar and cinnamon sticks in a saucepan. Put on low heat.


The sugar will caramelize. Let the caramel color.

Add the milk to the caramel off the heat. Mix well and return to low heat to melt all the caramel.


Separate the whites from the yolks. Whisk the egg whites with the sugar.

Whip to a firm snow.

In a bowl, mix the yolks with the sugar and cornstarch.

Whisk to whiten the yolks. Add the hot camel milk to this mixture. Mix well.

Return to low heat while stirring constantly.

When the cream starts to boil, stir vigorously and add the gelatin leaves. Stir again to incorporate gelatin.
Then, off the heat, add the whites spoonful by spoonful.
Mix by lifting the dough so that the whites do not fall back.

Pour into the 18cm circle placed on a baking sheet lined with parchment paper.

Smooth out perfectly with a large spatula or knife on the flat side. Place the entire sheet in the freezer so that the chiboust cream is frozen and can be handled.

Prepare the pears in syrup. Peel the pears and remove the inner part.

Cut them into pieces. Put them in a saucepan with the brown sugar and the vanilla split and scraped.

Let cook initially with a lid for 10 min, then when the pears have sweated well, remove the lid and let cook for at least 30min on low heat, stirring from time to time. The pears should become translucent!  Then let cool.


Prepare the sweet pastry.
Preheat oven to 180°C. Mix the soft butter, the vanilla powder and the sugar.
 

Add the egg and mix well. The butter and egg won’t incorporate well but no worries!
Add the flour in one go and incorporate it quickly.

Place this dough on a piece of parchment paper and cover it with another piece of parchment paper.

Roll it out between the 2 sheets to a thickness of 3mm.

Place a 20cm circle on a baking sheet with parchment paper.

Roll to cut off excess dough.


Garnish with a sheet of paper cut in a circle and fringed. Fill with dried beans and bake at 180°C for 15min.

Remove the paper and beans, prick the dough and put it back in the oven for 15-20 minutes until the dough is golden brown.

Remove and let cool on a rack.

Finally, prepare the chocolate ganache. Put the butter, cream and chocolate in a bowl and put in the microwave for one and a half minutes or melt in a bain-marie.
Mix well and add the hazelnut paste.

Pour some of it on the bottom of the dough.

Add pieces of pears to the syrup, taking care to drain them. Pour the chocolate ganache back in to cover the entire pastry. Let stand in a cool place so that the ganache can set.


Take the chiboust out of the freezer and run a hair dryer around the circle. This way, the chiboust cream will come out by itself.

Handling it carefully, place it on the pie. Sprinkle with powdered sugar.

Caramelize the surface with a blowtorch. Then let the pie sit in the refrigerator for at least 3 hours to let the chiboust thaw slowly.

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