I love using products that are in season, they are fresher, tastier and cheaper too.
Escoffier was the first one to create the famous dessert “Poire Belle Helene” in 1864 after seeing the opera “La Belle Helene”. It has since become a classic of French desserts. In France, we love mixing pear and chocolate in desserts in winter. There are many different ways of doing so, but today my time was quite limited so I chose to make a little chocolate fondant always a winner and simply placed full pears in it.
What you will need :
- I used 3 pears to fit nicely in my 20 cm mould plus half a lemon juice
- 200g of cooking dark chocolate
- 90g of hardened coconut oil
- 4 eggs
- 90g of coconut sugar plus 1 tbsp
- 2 tbsp of corn flour
Wash your pears and peel them nicely so they remain whole trying to remove as much of the core as possible from the base of the fruit. Pour the lemon juice over to avoid oxidation.
Preheat your oven to 180ºC, and line your mould with baking paper leave some to go over the sides as it will make it easier to remove the cake from the mould later.
Melt together the chocolate and coconut oil until liquid, while it is melting, quickly beat your eggs together in a bowl and add the coconut sugar. Add your melted chocolate mixture and then the 2 tbsp of corn starch.
Transfer the chocolate mixture into the mould and place your pears inside. Use the tbsp of coconut sugar over the top of the pears and bake for about 30 minutes or until it starts cracking on the top. Remember it is a fondant it should not cook to dry and it will stay soft around the pears which is normal.
Let it cool down completely before transferring it onto a cake plate.
Tip : if you have moulds of the right size to make individual fondants even better, just sit the pear in the middle.