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Before starting this Pear Belle Hélène Pie recipe, make sure you have organised all the necessary ingredients.
In a mixing bowl, tip the egg yolks and the castor sugar. Blanch with a whisk.
Melt the chocolate couverture over a bain-marie or in a microwave.
When melted, pour the chocolate over the blanched egg yolks.
Combine well with a whisk.
Add the whipping cream...
... and combine again.
Roll out the hazelnut rich shortcrust pastry and line a round tart tin with a loose base.
Line the pastry along the fluted edges. Make sure you do not discard the pastry excess.
Sprinkle the pastry shell with almond flour.
Pour half of the chocolate preparation over the almond flour.
Peel and core the pears...
... and cut into thin slices.
Gently arrange the pear slices over the chocolate preparation.
Pour the remaining chocolate preparation...
... and spread over the whole surface.
Fold back the pastry excess over the chocolate, then glaze with a beaten egg yolk.
Roll out the remaining puff pastry, and place on top to cover the cake.
Slide a rolling pin along the edge of the tart tin to cut the pastry.
Using a pastry brush, glaze the surface of the pastry with egg yolk.
Sprinkle the surface of the tart with castor sugar.
Preheat the oven to 180°C (gas 4) and bake for 30 or 40 minutes.
When the surface of the pie is a light golden, remove from the oven...
... and sprinkle with icing sugar.
Leave to cool a little...
... and release from the tin. Stand the base on a can (or similar object) and let the sides slip down. Leave to cool at room temperature before serving. Enjoy!
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