Beautiful Hélène pears recipe
Recipe for beautiful Hélène pears revisited, a beautiful dessert, very gourmet, be careful before you love chocolate, many shows with the melting of the dark chocolate shell, I liked seeing this generous fountain flow and melt the sphere. The pears drowned in this hot chocolate brought a little freshness with of course the vanilla ice cream. Well I admit that it is a lot of preparation, but frankly it was worth it, not always easy to completely control the quantities of dark chocolate, with that if the advantage is that it can be recast as many times as we want, but be careful only if you have respected the temperature variations, your chocolate must not exceed 40 ° in order to prevent it from crystallizing, for white chocolate it is a little more difficult Pears belle Hélène revisited, frankly I enjoyed myself both with the taste and with the eyes.
Beautiful Hélène pears recipe for 6 people:
6 black shells
6 white shells
100 gr of dark chocolate
1 gr of Mycryo butter
80 gr of chocolate
110 gr of liquid cream
50 gr of butter
10 gr of sugar
6 scoops of homemade vanilla ice cream
100 gr of dark chocolate to pour over the dessert
15cl of liquid cream
Make the white and dark chocolate shells the day before.
Make 6 mini shells for the base of your dessert.
Make your ganache the night before too.
Fill the mini shells with ganache with a pocket, going a little beyond them.
Peel the pears then cut into small cubes.
Lemon the pear cubes to prevent them from oxidizing.
Heat the pouring chocolate with the cream in a bain-marie.
Stick the mini sphere on each plate with the ganache.
Place a dab of ganache on the mini sphere and glue the white chocolate shell.
Add the cut pears to the shell.
Place a scoop of vanilla ice cream on the pears.
Place the dark chocolate shell directly on the ice, pressing a little to stabilize the shell.
Serve desserts at the table.
Pour lukewarm chocolate into the dark shells in front of each guest.
Let melt before tasting.
Preparation time: 60 minutes
Cooking time: 5 minutes
Number of people: 6
4 star rating: 1 review
What wine to drink with: Pears belle Hélène
My favorite wine for this recipe: Pinot gris Grape pinot gris
Temperature between 08 ° and 10 °
White and black choco cases Prepare the ganache Glue the small sphere to the ganache Glue the white sphere on the small black one Add pear and ice cream Place the dark chocolate sphere Pour the hot chocolate It melts