Poached pears with chocolate and Douce chantilly
Ingredients and preparation :
Shortbread dough (for about 8 shortbreads)
250 g flour
120 g butter
80 g granulated sugar
1 pinch salt
Knead the flour and butter, add the sugar and the pinch of salt. Knead again and set to rest in the fridge during one hour.
Roll the shortbread dough on a cooking sheet until it is 2 cm thick.
Cut at least 8 shortbreads with a round cookie-cutter.
Cook the shortbread for 10 minutes at 180° C. The shortbread must be golden, no more.
Abbot Fétel Pears from Valensole
For a liter of syrup :
100 g sugar
A fistful of verbena leaves
2 teabags of white tea
Mix the ingredients and bring the syrup to a boil.
Peel the 8 pears and plunge them in the syrup at medium heat for about 15 minutes. The pears must remain firm. Drain them and set aside.
In a bowl, mix 100g 70% dark chocolate with 700ml whole single-cream and 20g of butter. Melt in a bain-marie, then set aside.
Beat 2 liters whole cream, 100ml Douce and 20g powdered sugar. Set in the fridge.
If you have a whipped cream dispenser at home, incorporate the ingredients mentionned above, add a gas cartridge and place in the fridge.
Present the pears on the shortbread biscuits. Place a generous tablespoon of Douce Chantilly next to it and pour some lukewarm chocolat in a verrine, shot glass or small bowl.
@ recipe and photo : Chef Laurent Lantelme from @restaurant_les_incontournables in Manosque