Chocolate
& pear savarin
Created by:
Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
This chocolate savarin has nothing to do with the classic savarin. Forget the rum, but keep the shape of a typical savarin. For this recipe the base is an indulgent chocolate sponge topped with a savarin shaped chocolate mousse. Vanilla-flavoured, caramelised pear cubes do the rest.
Recipe components
Dacquoise sponge cake "Belle-Hélène'
| Ingredients | Preparation |
|---|---|
| Whisk together until stiff. |
| Delicately fold the powders in the whipped egg whites. Mix in the sugar in 2 times. |
Chop the Callets™ and fold in the previous mix. Spread out on a baking tray and bake for 15 to 20 minutes at 180°C |
Dark chocolate mousse
| Ingredients | Preparation |
|---|---|
| Beat together for 5 minutes. Fill savarin shaped moulds with the dark mousse and put away in the freezer. |
Caramelised pears
| Ingredients | Preparation |
|---|---|
| Caramelise and add the diced pears, the vanilla seeds and a dash of pear puree and cook for 2-3 minutes. Leave to cool. |
Finishing and presentation
| Ingredients | Preparation |
|---|---|
| Cut out circles from the dacquoise. Remove the chocolate mousse savarins from the moulds and arrange one on top of the dacquoise. Pour some ChocO’shine™ Dark on top and finish with a spoon of caramelised pears. |
