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PEAR and chocolate puff pastries

A dessert with pears perfect for a snack

by Ada Parisi
5 min read
Sfogliatine pere e cioccolato

How to make simple pear and chocolate puff pastries at home

PEAR and chocolate puff pastries: Today, the Recipe for a fruit dessert perfect for a snack Children's. These Pear and chocolate puff pastries are very easy to prepare. L’Chocolate and pear pairing is a great classic of the Italian Pastry and, Using the ready-made puff pastry, You will prepare a breakfast or a snack delicious in just a few minutes.

These Puff pastries with chocolate cream flavored with brandy (Grappa-free for children!) and with Lots of pears sDelicious, 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.

Sweets with the peres: recipes

However, if you want 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.

Sfogliatine pere e cioccolato


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


500 g of puff pastry

mature pear

brown sugar

an egg yolk


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!

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Micaela December 2, 2014 - 15:45

Mmmm irresistible combination! One of my favorites! :)

Sicilians creative in the kitchen December 2, 2014 - 16:08

Also one of my! I think we're greedy of the same good stuff Impastastorie! I embrace you, ADA

Mila December 2, 2014 - 08:47

A combination always guessed!!!

Sicilians creative in the kitchen December 2, 2014 - 13:14

Hi Mila, Yes I jumped on the classic! I embrace you, ADA


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