Basically the "Pear Belle Helene" is a famous dessert that associates pear and chocolate (a poached pear and melted chocolate). I really wanted to make a dessert with these two flavors since a long time. Then, a chose to make a chocolate fondant with its heart of pear coulis, a quenelle of a pear mousse and a tile of pear.
For 4 persons,
The pear mousse :
- 3 pears
- 20 cl cream (do not use light cream)
- 60 gr sugar
- 4 leaves of gelatin
Here, we have 2 solutions, a best one and a quick one. If you have some time, try to poach the pears (peeled) in a syrup made of water, sugar, some spices like cinnamon, vanilla, clove, star anise etc... Cook for 10 to 15 min. Let cool down, then remove the core and mix them.
The quick solution is obviously to mix the pears without poaching them.
Put aside like 4 or 5 tablespoons of this mixture (we will need it to make the fondant heart of pear coulis). Now, whip the cream until stiff. Rehydrate the gelatin, reheat 50 gr of the pears mixed and out of the heat add the gelatin until completely melted. Mix this with the rest of the pears coulis and add the sugar, then blend it delicately into the whipped cream. Reserve in the fridge for some hours.
The pear coulis hearts for the fondant :
Pour the 4 tablespoons of coulis we put aside in an ice tray in order to make 4 ice cubes. Reserve in the freezer.
The pear tiles :
- 20 gr of mixed pear
- 50 gr sugar
- 25 gr melted butter (but not warm)
- 12 gr flour
Mix all the ingredients. Shape the tiles on a greaseproof paper and put in the oven for 5~10 min (keep an eye on them).
The chocolate fondant :
- 100 gr baking chocolate
- 60 gr butter
- 35 gr sugar
- 35 gr all purpose flour
- 3 eggs
Melt the chocolate and the butter together. Mix the eggs with the sugar and then the flour, blend the chocolate into this mixture, stir well.
Pour in greased ramekins, insert a pear ice cube in the center of the mixture and put in the preheated oven for 10~15 minutes (you have to try, it depends on your oven).
The aim is to get an cooked outside and an inside still fluid.
Shape a quenelle of pear mousse with 2 tablespoons and lay it down on the top of the fondant, then decorate with the tile.
The pear ice cubes...
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