Pear puff-pastry with caramel ice cream

Ingredients
Elaboration
Nutritional information

3 h

Suitable for vegetarians

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Pears 0.333 kg

Caramel ice cream 0.133 l

Toffée sauce 0.083 l

Bitter chocolate sauce 100.0 g

Franchipan cream 50.0 g

Soaked dried grapes 33.333 g

Butter puff pastry 100.0 g

Ingredients for Caramel ice cream (0.133 l) See Recipe

Sterilised milk 0.083 l

Cream 0.021 l

Vanilla 0.042 ud

Egg yolk 1.0 ud

Sugar 0.017 kg

Ingredients for Toffée sauce (0.083 l) See Recipe

Sterilised milk 0.013 l

Cream 0.047 l

Water 0.01 l

Sugar 0.017 kg

Ingredients for Bitter chocolate sauce (100.0 g) See Recipe

Cream 0.014 l

Water 0.042 l

Sugar 0.033 kg

Cocoa 0.014 kg

Ingredients for Franchipan cream (50.0 g) See Recipe

Sterilised milk 0.167 l

Eggs 0.833 ud

Sugar 0.033 kg

Plain flour 0.017 kg

Butter 0.017 kg

Sugar 0.008 kg

Eggs 0.333 ud

Ground almond 0.011 kg

Negrita 0.0 l

Ingredients for Soaked dried grapes (33.333 g) See Recipe

Corinto raisins 0.01 kg

Negrita 0.017 l

Ingredients for Butter puff pastry (100.0 g) See Recipe

Plain flour 0.033 kg

Strong flour 0.008 kg

Table salt 0.667 g

Water 0.021 l

Butter 0.042 kg

Elaboration

The following ingredients 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 from the pear and cut 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