chocolate pastries with hazelnut expresso pears


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Cooking receipe to make chocolate pastries with hazelnut expresso pears under category General Recipes. You may find some video clips related to this receipe below.

chocolate pastries with hazelnut expresso pears

6 or 12 baby pears peeled

500m1 freshly brewed strong coffee (not instant)

5 tbsp light muscovado sugar

3 tbsp hazelnut syrup (or coffee liqueur) 1 1/2 packs (750g) readymade sweet shortcrust pastry or 1 pack if making 1 large tart

200g dark chocolate (minimum 70% cocoa solids)

200g plain chocolate

180g unsalted butter at room temperature

60g sugar

4 freerange eggs

double cream to serve whipped to soft peaks

Prepare the pears a few hours in advance: put the pears with the coffee sugar hazelnut syrup (or liqueur) in a pan and simmer gently until the fruit is tender (about 15 minutes depending on how ripe they are).

Then leave to cool and bathe in the liqueur qv below).

Roll out the pastry to about 3mm thick and cut to fit a 12tartlet moulded tin or a 20cmdiameter tart tin.

Grease the tin then line with the pastry and prick the bases all over with a fork. Next line the pastry with foil and fill with rice (or baking beans) and chill for about 30 minutes.

Bake for about 12 minutes at 190C/375F/Gas Mark 5 then remove the rice and foil.

Meanwhile prepare the filling: break the chocolate into a heatproof bowl and place over a pan of simmering water until melted making sure the base of the bowl isn

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