Скачать или смотреть Poached Pears in Chocolate and Custard | Bake Along w/ Anna Olson

Two recipes included below! Known as Poires Belle Hélène with Chocolate Crémeux, this timeless dessert has been around for more than 100 years and is still a staple in France, especially on quick weekday prix fixe lunch menus. Who’s to argue with poached pears served with a chocolate sauce and crème anglaise? In this recipe I’ve replaced the chocolate sauce with chocolate crémeux, a chocolate cream with crème anglaise as a base; it is softer and less intense than a chocolate ganache.

Pears are such an elegant fruit to bake with because of their rounded shape and delicate fruit flavour. Raw pears are rarely used in baking because they discolour easily and break down messily. Poaching pears sets the colour and shape, and the poaching liquid provides a little extra flavour.

Follow and bake along using the two recipes below: one is the complete dessert, and the other is for poaching the pears themselves.

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• Recipe 1: Poires Belle Hélène with Chocolate Crémeux•

Serves 4
Prep Time: 20 minutes, plus chilling
Cook Time: 10 minutes

The crème anglaise and crémeux will keep, stored separately in airtight containers, in the fridge for up to 3 days. Plate the components immediately before serving.

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• Ingredients •

Crème anglaise (makes 2 cups/500 mL):
1½ cups (375 mL) half-&-half cream
1 vanilla bean or 1 Tbsp (15 mL) vanilla bean paste
4 large egg yolks
6 Tbsp (75 g) granulated sugar

Chocolate crémeux (makes about 1 cup/250 mL):
1 cup (250 mL) freshly made Crème Anglaise (above), still warm
4 oz (120 g) dark baking/couverture chocolate, chopped

Assembly:
1 recipe Poached Pears (see below)
½ cup (55 g) lightly toasted sliced almonds

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• Directions •

1. Make the crème anglaise. Heat the cream in a small saucepan over medium heat, along with the scraped seeds (or the vanilla bean paste), until it just begins to come to a simmer. Save the pod for the poached pears. Whisk the egg yolks and sugar in a small bowl. Slowly pour the hot cream into the egg mixture, whisking constantly, then return the mixture to the pot. Switch to a wooden spoon and stir the cream (still over medium heat) until it coats the back of the spoon, about 4 minutes. Pour the crème anglaise through a fine-mesh strainer into a clean bowl.

2. Make the chocolate crémeux. Place the chopped chocolate in a medium bowl. Measure 1 cup (250 mL) of the hot crème anglaise and pour over the chocolate. Whisk until smooth.

NOTE: To make a creamy chocolate crémeux outside of this recipe, heat ¾ cup (175 mL) half-&-half cream over medium heat until it just comes to a simmer. Whisk two egg yolks and 3 Tbsp (37 g) sugar in a small bowl. Slowly pour the hot cream into the egg mixture and then return to the heat, stirring constantly, until it coats the back of a spoon.

3. Chill the creams. Allow both the crème anglaise and crémeux to cool on the counter, uncovered, to room temperature. Cover and chill both for at least 2 hours.

4. Assemble the poires. Spoon some of the crème anglaise into a flat-bottomed bowl (such as a pasta bowl). Use a warmed spoon to scoop a quenelle of the chocolate crémeux and set on top of the crème anglaise. Arrange two drained pear halves near the crémeux. Sprinkle the dish with almonds and serve. Repeat with the remaining pears.

• Recipe 2: Poached Pears•

Makes 4 pears (8 halves)
Prep Time: Under 10 minutes
Cook Time: 20 minutes

Store in an airtight container in the fridge for up to 5 days.

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• Ingredients •

4 firm yet ripe Bartlett or Bosc pears
2 cups (400 g) granulated sugar
2 cups (500 mL) water with 2 Tbsp (30 mL) lemon juice OR 2 cups (500 mL) dry white wine
Reserved vanilla bean pod from crème anglaise (optional)

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• Directions •

1. Prepare the pears and the poaching liquid. Peel the pears, cut them in half and scoop out the core with a melon baller or teaspoon. Bring the sugar and water with lemon juice (or the white wine) and vanilla bean pod (if using) to a simmer in a medium saucepan over medium-high heat.

2. Add the pears to the liquid and reduce the heat if necessary to get a gentle simmer. Cover the surface of the liquid with a piece of parchment cut to fit inside the pot, and top with a small plate or lid to keep the pears under the surface of the liquid.

3. Poach the pears for about 20 minutes, until they are tender when pierced with a fork or skewer. (If the pears are on the firmer side, let them poach for another 10 minutes to soften them.) Remove the pot from the heat to cool, then transfer the pears and the liquid to a bowl to chill until ready to serve.

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