Ganache Stuffed Pears in Chocolate Puff Pastry

We just received a new chocolate puff pastry from Dufour so I had to make these stuffed pears.

Baked Stuffed Pears Serves 4

4 Bosc Pears – Ripe but not mushy, peeled and cored. Leave the stem intact.
8 oz. Bittersweet Chocolate – chopped small
8 oz. Heavy Whipping cream
1 teaspoon Mexican Vanilla extract
1 package butter puff pastry or Chocolate puff pastry – thawed in the refrigerator overnight.

Peel and core* the pears while leaving in one piece. Cut the bottom so the pear sits flat. *Using a melon baller, going through the bottom of the pear slowly scrape out the seeds, leaving a thick, even wall on the outside.

Make the ganache:
Heat the whipping cream until just coming to a simmer. Pour over the chopped bittersweet chocolate and add the vanilla. Allow to sit for 2 minutes, then whisk until smooth. Allow to cool in refrigerator for 1-2 hours or overnight until solid enough to scoop.

To stuff the pears, take some cool ganache and fill the cavity of the pear. Lay on its side so the ganache doesn’t come out of the bottom.

Cut the puff pastry into squares – approximately 8 X 8″ (or larger if your pears are larger). You want to wrap the puff pastry around the pear and end with the stem just poking through the top. Pinch the pastry around the pear, and if you want the pastry to stay in place better while baking, use an egg wash to seal. Place wrapped pears back in refrigerator for 45 minutes to an hour. Preheat your oven to 375F while pears are resting.

Bake the pears for 25-30 minutes and puff pastry is nicely browned (if you want additional glaze, use an egg wash and sprinkle with sugar before resting). Allow to cool for 10 minutes before serving. When you cut into the pear, the ganache creates a chocolate sauce on the plate. If you bake ahead, just reheat at 350F for 10 minutes to melt the ganache again. Garish with powdered sugar.

Ready to stuff

Stuffing the Pear

Using a Pizza Cutter is great to cut puff pastry without crushing edges

Getting ready to wrap the pear

Ready to be chilled then baked

Serve warm and the ganache will become a sauce for your pastry pear

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