Sablés can be eaten as a simple biscuit, with your cup of tea, or as a base for tarts or other puddings. It's soft and crumbly at the same time, it belongs somewhere between sponge cake and shortbread.
This dessert it's a mixture of a lot of flavors but I promise you it taste soo good. As a person who never tried poached pears before, I need to admit they are amazing.
Sweet, vanilla flavored fruits on whipped cream, served on crumbly chocolate sablé and drizzled with salted caramel sauce just before serving, its definitely my new version of happiness. I wrote the recipe step by step, the way I though will be the fastest to prepare this fancy dessert. Hope you guys gonna enjoy it, let me know what you think ! Voila !
Vanilla Poached Pears on Chocolate Sablé Breton This dessert it's a mixture of a lot of flavors but I promise you it taste soo good. As a person who never tried poached pears before, I need to admit they are amazing.
Sweet, vanilla flavored fruits on whipped cream, served on crumbly chocolate sablé and drizzled with salted caramel sauce just before serving, its definitely my new version of happiness. I wrote the recipe step by step, the way I though will be the fastest to prepare this fancy dessert. Hope you guys gonna enjoy it, let me know what you think ! Voila !
(makes 4 portions)
Chocolate Sablé Breton
2 egg yolks
80 g caster sugar
80 g butter
Pinch of salt
100 g soft flour
13 g dark cocoa powder
7 g baking powder
To make the Sablé, whisk the sugar and yolks, till white and fluffy. Add softened butter, sieve in salt, flour, cocoa powder and baking powder. Whisk for couple of second more, till smooth. Use silicon spatula to scrape the dough into a small ball. Wrap it well and chill for 1 hour.
Meantime when sablé's pastry is resting in the fridge, start preparing poached pears.
Peel each pear. Brush slightly with the lemon juice. In a large pot, heat the water over the medium heat then add the sugar. Leave it to simmer until it has thickened, it takes around 5 minutes. Add pears and splitted vanilla bean with seeds. Cover the pot and poached pears for 20 -25 minutes, until soft. Turn occasionally, to make sure they are evenly cooked. When ready, remove the pears from the liquid, and leave it on the side. You need to be really careful when doing this, as poached pears are really soft and gentle.
Preheat the oven to 180°C and prepare a tart pan (I used 20 cm tart pan).
Place the dough in the middle and press in gently in each side into a even layer. It's easier to use your hands than rolling pin, as sablés pastry after 1 hour in the fridge becomes hard and fragile. Bake for around 10 minutes on the middle shelf of the oven. When ready, remove it from the oven and let it cool for around 20 minutes. When cooled, use 9 cm cookie cutter to cut 4 even circles out of the sablé. Those circles will be our dessert base. Place them on 4 serving plates.
2 egg yolks
80 g caster sugar
80 g butter
Pinch of salt
100 g soft flour
13 g dark cocoa powder
7 g baking powder
Poached Pears
4 hard, free from bruises pears
Lemon Juice
400 g sugar
1400 ml water
1 Vanilla bean, split lengthways, seeds scraped out
Salted Caramel Sauce
200 g white sugar
125 ml water
100 g butter
100 ml double cream
1 tsp flaked sea salt
Chocolate Whipped Cream
300 ml double cream
2 Tbsp icing sugar
80 g dark chocolate, melted
Meantime when sablé's pastry is resting in the fridge, start preparing poached pears.
Peel each pear. Brush slightly with the lemon juice. In a large pot, heat the water over the medium heat then add the sugar. Leave it to simmer until it has thickened, it takes around 5 minutes. Add pears and splitted vanilla bean with seeds. Cover the pot and poached pears for 20 -25 minutes, until soft. Turn occasionally, to make sure they are evenly cooked. When ready, remove the pears from the liquid, and leave it on the side. You need to be really careful when doing this, as poached pears are really soft and gentle.
Place the dough in the middle and press in gently in each side into a even layer. It's easier to use your hands than rolling pin, as sablés pastry after 1 hour in the fridge becomes hard and fragile. Bake for around 10 minutes on the middle shelf of the oven. When ready, remove it from the oven and let it cool for around 20 minutes. When cooled, use 9 cm cookie cutter to cut 4 even circles out of the sablé. Those circles will be our dessert base. Place them on 4 serving plates.
You can prepare this salted caramel couple of days before you plan to make the Poached Pear Dessert. It doesn't take too long and you can keep it in your fridge for around 1 month and use it for pancakes or my Coconut French Toast.
Prepare all ingredients. In the large pan, put sugar and water. Make sure all sugar is wet and covered. Place it over a medium heat and wait for sugar to melt and turn brown. It will take up to 10 minutes. You need to be really careful as its easy to burn sugar. You need to remove it from the heat, when it has amber color. Whisk in the butter until is completely melted and pour in the double cream and salt. Cook for 3 more minutes and transfer it to large jar. It should have a thick consistency.
To prepare chocolate cream, simply whisk double cream with sugar till stiff peak. Add melted dark chocolate and beat till mixed.
To assemble
On each of the previously prepared sablé circles, place 1 tsp of salted caramel. Transfer the whipped cream into piping bag with a start nozzle and pipe the cream using spiralling motion. You should have large swirl on the top of the sable and salted caramel should be covered by the cream. Place vanilla poached pear on the top of the cream. Just before serving, warm up some salted caramel and pour it all over pear. Enjoy!
These are stunning! I just love the poached pear tower on top of all that chocolatiness, and adding caramel sauce was definitely a good decision <3 <3
ReplyDeleteThank you very much, I need to say poached pears are my new favourite thing right now.
DeletePS: Adding caramel sauce to any dessert it's a great decision ;*