Facilissime, ready in an instant, and one leads to another: Today I leave the recipe of the pears and chocolate sfogliatine. The other day I ate at a bar a puff pastry with apples for breakfast and I wondered: but because the pastries are always with apples and they are always with the custard? Of course the question was biased, because I love the combination of chocolate and pears. So I decided to prepare breakfast by myself and I made these biscuits with chocolate cream, flavored with brandy, and pears. Delicious, especially if you have my taste. I tell you that I used a little’ My puff pastry, I keep frozen just in case, and so if you want to try it at home you can try your hand at the recipe PUFF PASTRY.
However, if you would like to buy the ready-made puff pastry, they'll still come very well and you'll obviously do a lot, but very, but long before. Try, Maybe one morning during the Christmas holidays, will be a wonderful family Christmas breakfast! If you love sweets with pears, try the soft, sinful and intense CHOCOLATE CAKE WITH PEARS AND CINNAMON, the CROSTATA COVERAGE WITH PERE AND CIOCCOLATO, with a beautiful weave cover that you can make thanks to the VIDEO TUTORIAL on my YouTube channel and the PUDDING PANETTONE, CIOCCOLATO AND PERE, a great way to recycle panettone leftovers, pandoro and doves.
500 g of puff pastry
2 ripe pears but not too
brown sugar to sprinkle on sweet
an egg yolk to brush the puff pastry
FOR THE CHOCOLATE CREAM:
250 ml whole milk
50 ml of cream
120 grams of dark chocolate 70%
2 tablespoons cornstarch or potato starch
5 tablespoons sugar
a pinch of cinnamon
15 milliliters of grappa
2 egg yolks
Prepare the cream: beat with an electric mixer in a large bowl the egg yolks with sugar, then add the cornstarch and cinnamon. Pour the milk in a saucepan with the coarsely chopped chocolate, and bring almost to a boil, stirring constantly until the chocolate has melted. Pour the milk over the egg yolks stirring constantly, then put the mixture into the Pan and cook until thickened, combining grappa only at the last moment. Pour the chocolate cream on a cutting board or a plate and allow it to cool and firm up at room temperature.
Wash pears and cut slices thick 2-3 mm.
Gain from browse 12 discs of about 6-8 centimeters in diameter and as many disks with holes in the Middle by overlay to the whole one (same procedure of vol-au-vént willing to). Fill the hearts of puff pastry with chocolate cream (abundant but not too much, otherwise it could escape from the edges in baking) and garnish with slices of pears. Brush the edges of the sfogliatina with egg yolk and sprinkle both the pears and puff pastry with brown sugar. Place the pastries in the fridge for 30 minutes.
Preheat oven to 200 degrees static. Bake the cakes and cook for 20 minutes, then reduce the temperature to 180 degrees and scroll down to the breezy and cook until they are golden brown and crisp pastry puffs. Allow to cool on a wire rack and good breakfast!