Pear Puff-Pastry
Instructions
Let thaw the puff pastry.
Turn oven to 200 degrees.
Roll the dough and set aside 2 rectangles, one slightly bigger than the other.
Bucherellateli with a fork and transfer to the oven slightly moistened.
Cook for 10 minutes, until the sheets are colorful, then let cool.
Peel the pears, cut them into slices not too thin and cook in a pan with 30 g of butter, turning them until they often.
When they begin to soften when wet with Muscat and keepn lively focus.
Eventually the cloves should be tender but not Baedekers.
Melt the chocolate in a Bain-Marie with milk then, away from the fire, add coffee, rum, butter and egg yolks one at a time, stirring well.
Spread the cream, chilled, on the largest rectangle of puff pastry posed on a serving dish, posatevi pears and finished with the second rectangle of puff pastry.
Serve immediately.
Ingredients and dosing for 6 persons
- 250 g of frozen puff pastry
- 200 g of bitter chocolate
- 80 g of butter
- 4 ripe pears
- 2 eggs
- 2 tablespoons of milk
- 2 tablespoons of rum
- 1 glass of muscat wine
- 1 cup of espresso