Sunday, November 28

The recipe for poached pears whipped cream and chocolate by Michel Sarran

The famous two-starred Toulouse chef has tackled the daily recipes of the French. With Marmiton, he revisits in a book those which are the most popular. Here is the poached whipped cream-chocolate pear inspired by the Belle-Hélène pear.

Ingredients for 4 persons)

  • 4 pears

  • 40 cl of water

  • 400g sugar

  • ½ vanilla bean

  • 90 g sugar

  • 10 cl of water

  • 60 g of fresh cream

  • 35g cocoa powder

  • 15 g of grated chocolate

  • 100 g whipped cream

  • Prune almond oil

  • Vanilla ice cream

  • 20 g chopped roasted almonds

  • 10 g of cocoa nibs (roasted then crushed cocoa nibs)


Put the water and sugar in a saucepan, scrape the vanilla pod above and bring to the boil, then turn off the heat and let this syrup infuse for 30 minutes, covered. Peel the pears, then immerse them in the syrup and cook them over low heat for about 8 minutes depending on their size.

Let them cool well, then take a cap off the top of the pears and hollow them out without damaging them. Eliminate the seeds and cut the flesh of the pears into small cubes, then set aside with the caps. Bring the water, sugar and cream to a boil, and pour over the cocoa and chocolate. Whisk to obtain a very smooth sauce.

Incorporate a little chocolate sauce into the whipped cream, add a few drops of prune almond oil, then the pear trimmings, mix gently and garnish the inside of the pears.

Place the hat on top and refrigerate. Mix the almonds and the nibs, sprinkle them on the bottom of the plates, place a pear in the center, coat it with chocolate sauce, and serve with a scoop of vanilla ice cream.

cover-a-chef-in-my-kitchen _-_ copy_618bd21eeb961.jpgRecipe from Un Chef dans ma Cuisine Marmiton invites Michel Sarran, Éditions Michel Lafon, € 24.95

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