COINTREAU PEAR VERRINE

Name: COINTREAU PEAR VERRINE
Yield: 6 verrines
Ingredients: 500 g pears; 30 g sugar; 72 g Cointreau® 40% vol.; 20 g lemon juice; 1 vanilla pod; Zest of one orange; 360 g butter at room temperature; 360 g flour; 360 g brown sugar; 360 g hazelnut powder (or almong); 500 g double cream; 225 g dark chocolate; 150 g milk

Chef :

Original creation by
Christophe ROESEMS,
Pastry Chef,
Belgium

Brand

Quantity :

Recipe for 6 verrines

Download recipe

orange
pear

Ingredients

No ingredients.

Step

• Vanilla pear, orange zest and Cointreau®
• Crumble with hazelnuts
• Chocolate mousse

Ingredients

500 g pears
30 g sugar
72 g Cointreau® 40% vol.
20 g lemon juice
1 vanilla pod
Zest of one orange

Step

Peel and cut the pears in brunoise in microwave container.
Add lemon juice, sugar, Cointreau®, orange zests and seeds of
vanilla pod.
Cover with clingfilm to steam pears in microwave. Proceed in
steps of 30 seconds. Then mix well.

Chef’s tip: Do not dispose of vanilla pod. You can flavour sugar by placing pod in a jar of sugar, tightly closed. You can also dry this pod, then crush it with a blender. You’ll obtain a vanilla powder that we can use in a shortbread.

Ingredients

360 g butter at room temperature
360 g flour
360 g brown sugar
360 g hazelnut powder (or almong)

Step

Place soft butter and sugar in a bowl, give the mixture a sandy
texture by rubbing it between the fingers. Add hazelnut
powder, mix. Add flour, mix to obtain a semi-hard dough. Cut in
small pieces spaced onto a baking tray lined with baking paper
and bake to 160°C for about 15 minutes.

Ingredients

500 g double cream
225 g dark chocolate
150 g milk

Step

Melt the chocolate with the milk for 2 minutes in microwave.
Mix gently to obtain a ganache. Whisk slightly double cream.
Mix with a little ganache. Add the remainder of the ganache
and mix again.

Ingredients

No ingredients.

Step

Put a little chocolate mousse at the bottom of a glass, then
a little of pears, finally a little of crumble. Sprinkle with icing
sugar.