Chocolate & Caramel Pear Pastry stack


Chocolate & Caramel
Pear Pastry Stack made with fresh pears
and Pampas Puff Pastry. First, preheat the oven
to 220 degrees Celsius, then line three baking trays
with baking paper. Using a plate as a guide, cut 23cm discs
from Pampas Puff Pastry, then place the pastry discs
on the lined trays and bake them for 12 minutes. Turn the pastry
discs over and use a clean
tea towel to carefully press down
on the discs to flatten. Return to the oven
and bake for 2 minutes or until golden and puffed and transfer
to a wire rack to cool. Cut small flower shapes from the reserved
Pampas Puff Pastry using a flower-shaped cutter. Place them
on a lined baking tray and bake for 12 minutes
until golden and puffed. Set aside to cool. Meanwhile,
make the caramel pears. Melt butter in a frying pan
over medium heat. Stir in brown sugar
and caster sugar. Then remove from heat. Cut each pear quarter
into three slices and add to the pan. Place the pan
over a medium heat, cook the pears,
turning for about 10 minutes or until caramelised. Transfer to a heat-proof bowl
and cool completely. Using a slotted spoon,
transfer the pears to a plate. Pour the juice from the bowl
into a small saucepan. Place over medium heat
and cook for about 5 minutes until the juice caramelises
and reduces by half. To assemble the stacks, place one pastry disc
on a serving plate, top with half
the chocolate custard and half the pears. Then drizzle with half the caramel
and sprinkle with a little salt. Repeat with remaining
pastry discs, custard, pear, caramel and salt, finishing with a pastry disc. To decorate, top with
finely chopped pistachio, pastry flowers, then dust with icing sugar. This showstopper dessert
is easy to make using Pampas Puff Pastry. For more easy dessert recipes, head to our playlist here. And make sure you don’t miss out on any of our videos – click here to subscribe.

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