THE FESTIVAL CARNET
Pear, Chocolate and Biscuit Christmas Dessert Cups
Six individual glass desserts, with baked pears, chocolate cream and biscuit crumbs.
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These verrines are assembled with a spoon: they do not need a moulds or delicate decoration. The chocolate layer is a soft cream, not a raw egg mousse. The pears are cooked separately and then cooled.
Allow six glasses of 150 to 180 ml. Each verrine receives some biscuit at the bottom, pear dice and a layer of chocolate cream. Keep some crumbs dry for service; they will bring more contrast than cookies left in the cream for a long time.
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The preparation step by step
Prepare the glasses
Wash and dry six glasses from 150 to 180 ml. Put them on a small tray that will enter the refrigerator. They will receive tied or cold preparations, not a boiling liquid.
Cut the pears
Peel the pears and remove the hearts. Weigh about 450 g of flesh and then dice it about 1 cm to facilitate tasting with a spoon.
Cook the fruit
Put the dice in a saucepan with 20 g of sugar, 20 ml of water and a teaspoon of lemon. Cook for eight to ten minutes over medium heat, stirring gently, until the fruits are tender without turning into puree.
Cool the pears
Pour the fruits into a hollow plate so that they cool quickly. If there is a lot of juice left, drain them lightly; an excess of liquid would soak the cookies.
Chop the chocolate
Cut 150 g of chocolate into small pieces and place them in a heat-resistant bowl. Regular pieces will melt more easily.
Milk and cream heater
Heat 200 ml of cream and 100 ml of milk until it simmers. Remove from the heat, then pour three times over the chocolate by mixing gently in the center.
Smooth and leave to cool
Stir until smooth, without chocolate. Let cool for about fifteen minutes, stirring sometimes; it remains flowing for mounting.
Spread the biscuits
Crush 90 g coarse crumbed shortbread. Reserve 30 g in a dry box and distribute the remaining 60 g at the bottom of the six glasses.
Assemble the layers
Spread the cold pears over the biscuits and pour the warm chocolate cream over them, in six equal parts. Gently tap the tray to even out the surfaces without mixing the layers.
Refrigerate and finish
Cover the glasses and refrigerates for at least two hours for the chocolate to thicken. Just before serving, add the 30 g of crumbs reserved on top, about 5 g per verrine.
Conservation. Store covered verrines in the refrigerator at 4°C or less for up to 24 hours. Add the top crumbs only to the service.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Pears
The dice must be cold before mounting. A very ripe pear can cook faster: control with the tip of a knife.
Texture
This chocolate cream remains dense and supple. It should not be whipped like a chantilly.
Questions Before You Start
Can I use pears in syrup?
Yes, replace the 450 g of pears with 450 g of well drained syrup pears. Remove sugar and cooking water, then dice the fruit.
Can I make dessert the day before?
Yes, it lasts 24 hours in the refrigerator. Keep the crumbs apart.
Why avoid too big glasses?
Servings of 150 to 180 ml give six desserts balanced with these amounts. Large glasses would not seem to be full.
Baking tips for this recipe
- Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
- Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
- Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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