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& 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.

Dacquoise sponge cake "Belle-Hélène'

  • 250g
    egg white
  • 80g

Whisk together until stiff.

  • 200g
    blanched almond powder
  • 40g
    Cocoa powder
  • 150g
    icing sugar

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


Beat together for 5 minutes. Fill savarin shaped moulds with the dark mousse and put away in the freezer.

Caramelised pears

  • Q.S.
    diced sugared pears
  • 1pod(s)
  • Q.S.
    pear puree

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

  • Q.S.
    ChocO’shine™ Dark

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.

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