❆ Pear, Chestnut, and Chocolate Verrine Recipe ❆

#recipe #chocolate #dessert #pear #homemade
● Today I'm sharing my recipe for pear, chestnut, and chocolate verrines, perfect for the holidays: these indulgent and light verrines feature a chestnut cream, vanilla mascarpone whipped cream, a dark chocolate cream, all accompanied by homemade poached pears and a crunchy almond and cocoa streusel 😉

● Ingredients for the recipe (makes 6 verrines of 210ml each)

● For the poached pears:
3 Williams pears
1.5 liters of water
200g of sugar
1 cinnamon stick
A few vanilla beans (not quite ready for the season)

● For the dark chocolate cream:
65g of dark baking chocolate (Valrhona Caraïbes 66%)
40g of egg yolks (2 yolks)
15g of sugar
70g of milk whole
75g heavy cream (35%)

● For the almond and cocoa streusel:
35g all-purpose flour (T55)
35g almond flour
30g whole cane sugar
5g unsweetened cocoa powder
30g toasted chopped almonds
35g butter

● For the chestnut cream:
250g chestnut paste (60% chestnuts)
80g heavy cream (30%)
2 tbsp. Armagnac
½ vanilla bean
100g candied chestnut pieces for assembling the verrines

● For the vanilla mascarpone whipped cream:
330g heavy cream (30%)
70g mascarpone cheese
10g powdered sugar
½ vanilla bean

Orange zest for decoration (the zest of one orange, cooked in 200ml water + 70g sugar for candying)

● Ingredients/Equipment:

Valrhona Caraïbe 66% dark baking chocolate