Hot pear puff pastry and caramel ice cream

Ingredients
Elaboration
Nutritional information

3 h

Suitable for vegetarians

Type of dish: Dessert

Temperature: Hot

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Butter puff pastry 150.0 g

Caramel ice cream 0.2 l

Toffée sauce 0.125 l

Bitter chocolate sauce 150.0 g

Vanilla spiral 75.0 g

Franchipan cream 75.0 g

Soaked dried grapes 50.0 g

Pears 0.5 kg

Ingredients for Butter puff pastry (150.0 g) See Recipe

Plain flour 0.05 kg

Strong flour 0.013 kg

Table salt 1.0 g

Water 0.031 l

Butter 0.063 kg

Ingredients for Caramel ice cream (0.2 l) See Recipe

Sterilised milk 0.125 l

Cream 0.031 l

Vanilla 0.063 ud

Egg yolk 1.5 ud

Sugar 0.025 kg

Ingredients for Toffée sauce (0.125 l) See Recipe

Sterilised milk 0.02 l

Cream 0.07 l

Water 0.015 l

Sugar 0.025 kg

Ingredients for Bitter chocolate sauce (150.0 g) See Recipe

Cream 0.021 l

Water 0.064 l

Sugar 0.05 kg

Cocoa 0.021 kg

Ingredients for Vanilla spiral (75.0 g) See Recipe

Butter 0.055 kg

Sugar 0.065 kg

Egg whites 2.0 ud

Plain flour 0.065 kg

Vanilla 0.25 ud

Ingredients for Franchipan cream (75.0 g) See Recipe

Sterilised milk 0.25 l

Eggs 1.25 ud

Sugar 0.05 kg

Plain flour 0.025 kg

Butter 0.025 kg

Sugar 0.013 kg

Eggs 0.5 ud

Ground almond 0.016 kg

Negrita 0.0 l

Ingredients for Soaked dried grapes (50.0 g) See Recipe

Corinto raisins 0.015 kg

Negrita 0.025 l

Elaboration

The following dishes are necessary for this recipe:

For the pear puff pastry:

Preheat the oven to 225 ºC.
Roll out the puff pastry until it is 1/2 mm thick and cut into a rectangle of 8 cm long x 4 cm wide.
Place a strip of frangipane cream in the middle of the puff pastry with the help of a pastry bag.
Surround the cream with soaked dried grapes.
Peel and remove the seeds and cut the pear into thin slices and then place them on top of the cream and dried grapes.
Add some sugar to the pear slices and bake in the oven.

HOW TO SERVE

Heat up the puff pastry in the oven.
Place the puff pastry on the plate.
Serve and decorate with the sauces: toffee and bitter chocolate sauce.
Place a caramel ice cream quenelle next to the puff pastry.
Lastly place the vanilla spiral and the glazed pear on top of the caramel ice cream.

Nutritional information (1 portion)

Energy

795.84

kcal

Carbohydrates

86.73

Proteins

13.01

Lipids

42.03

Sugars 59.59 g

Salt (Sodium) 243.43 mg