Crumble pears and macadamia chocolate sauce by Cyril Lignac: the recipe for Friday 5 June in Tous en Cuisine

Method

1. 1

   Preheating of oven and preparation of ingredients

2. 2

   Preheat the oven to 190°C from the beginning of the recipe so that it is hot when baking the crumble. Gather all ingredients on the worksheet. Crunch the macadamia nuts coarsely, cut the butter needed for different preparations and split the vanilla pod to recover the seeds. Prepare the zest and lemon juice to save time.

3. 3

   Infusion of coffee in cream

4. 4

   Pour the whole liquid cream into a small saucepan and add the cup of coffee. Heat gently without boiling so that the flavors mix well. Let infuse a few minutes over very low heat so that the cream takes the taste of coffee. Stir regularly and book this perfumed base, which will be used to make the chocolate sauce at the end of the recipe.

5. 5

   Making pears

6. 6

   Peel the pears, remove the heart and seeds, then cut them into regular quarters or pieces. Water them with the lime juice to prevent them from darkening and to bring a light acidic touch. Be sure to keep a homogeneous cut so that the fruit cooks regularly and remains melted without turning into a compote.

7. 7

   Caramelization of vanilla pears

8. 8

   Melt 80 g of butter in a large pan with 120 g of red sugar, vanilla seeds and pod. When the mixture starts to foam slightly, add the pear pieces. Bring them back for a few minutes and coat them well with vanilla caramel. Add the lime zest and continue cooking until the pears become tender and shiny.

9. 9

   Crumb paste preparation

10. 10

    In a salad bowl, mix the flour, grated coconut, powdered sugar and crushed macadamia nuts. Then add the 80 g of butter into pieces if you use it for the crumble, then work all at the fingertips until you get a sandy texture with small irregular clusters. Finally, add the black chocolate nuggets and distribute them well into the preparation.

11. 11

    Mounting dessert in the dish

12. 12

    Spread the caramelized pears in a gratin dish or in four small individual dishes. Remove the vanilla pod if you left it in the cooking. Then cover the fruit with the crumble paste, making sure you do not overcough, to keep a crispy top after cooking. Spread the surface regularly in order to obtain a nice uniform coloration.

13. 13

    Crumble cooking

14. 14

    Bake the dish in the preheated oven at 190°C for about 25 minutes, until the top is golden and crispy. Watch the coloring at the end of cooking, as the crumble must remain greedy without burning. The pears should continue to cook gently under the crust, keeping a melting texture that contrasts with the crunch of the surface.

15. 15

    Preparation of chocolate sauce

16. 16

    When cooking the crumble or just after, heat the infused cream in coffee with 20 g of butter in a saucepan. Add the black chocolate cut into pieces and stir gently until you get a smooth, shiny and homogeneous sauce. The texture must be nappling, neither too liquid nor too thick, to be able to generously accompany the still warm crumble.

17. 17

    Finishing and dessert service

18. 18

    Let the crumble stand for a few minutes at the exit of the oven so that it will be better at the time of service. Serve it warm, accompanied by chocolate sauce with coffee, paid separately or directly on each serving. You will find the contrast between the melting pears, the crumbly coconut macadamia, the chocolate chips and the fresh note of the green lemon.

Nutrition

calories

314

fatContent

16.6

fiberContent

2.6

sugarContent

27.1

sodiumContent

0.09

proteinContent

3.3

carbohydrateContent

38.4

saturatedFatContent

9.2

Indicative values from the source, for the original recipe.

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