Pear pie with chocolate

Pear pie with chocolate

On the website, of course, there are pear pies with chocolate, but I couldn’t find one specifically) It’s not difficult to prepare, and the end result is a delicious dish that can be swept off the dish in a matter of minutes) Not bad both warm and cool, can be stored for 3 a day in the refrigerator (but for me it didn’t “survive” even 1 day)

Ingredients for Pear Pie with Chocolate:

• Wheat flour / Flour – 150 g
• Sugar - 150 g
• Butter (softened to room temperature) - 150 g
• Chicken egg - 3 pcs
• Baking powder - 1 tsp.
• Vanillin - 1 packet.
• Pear (small, or 1 large, can be replaced with an apple) - 2 pcs.
• Pumpkin seeds (can be replaced with any nuts) - 60 g
• Milk chocolate / Chocolate – 150 g

Production time: 30 minutes

Number of servings: 8

Nutritional and energy value:

Recipe for Pear Pie with Chocolate:

our products (I have already chopped up the chocolate, I thought of taking a photo too late, the original was a large “Alenka” bar)

Finely chop chocolate and pumpkin seeds

Cut the pears into pieces 0.5*0.5 cm

In a mixing bowl, combine butter and sugar, softened to room temperature, mix with a mixer for 3 minutes.

Add eggs, mix for a minute with a mixer

Add flour, baking powder and vanillin

Mix with a mixer for 3 minutes, you should get a dough of a mixture of homemade sour cream

Add chocolate, pumpkin seeds and pear

Mix gently with a spatula

Line the bottom of the mold with parchment, grease the sides with butter and sprinkle with flour (here is a springform pan with a diameter of 22 cm)

Place the dough in the mold and level it out

Bake in a previously preheated oven at 180C for 40 to 60 minutes, depending on your oven, check with a skewer, keep in mind that the dough contains a lot of oil and it will not be completely dry, the skewer will be a little moistened; if the top begins to quickly brown and the skewer is still wet, cover with foil, this is what I usually do (I have a gas oven, which is very “active”)

He takes out the cake and puts it on a wire rack to cool - this is how it comes out “colored”

After about 20 minutes, if you don’t have it torn into pieces, like mine (I barely had time to take a photo), we get a very soft, chocolate-fruit magic with an indescribable smell) the pie comes out very satisfying, rich) I like it better cool - it’s so The chocolate pieces crunch great, mmmmm.

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September 16, 2016 dogma 666 #

June 15, 2016 vera1 #

June 15, 2016 Alyonka Siberia # (recipe creator)

June 15, 2016 chaldonka #

June 15, 2016 Alyonka Siberia # (recipe creator)

June 14, 2016 Irushenka #

June 15, 2016 Alyonka Siberia # (recipe creator)

June 15, 2016 Alyonka Siberia # (recipe creator)

A charming, very appetizing pie! Happy debut to you!

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Chocolate pie with pears

Ingredients

Chicken eggs – 2 pcs.

Vanillin - on the tip of a knife

Butter – 130 g

Soft cottage cheese – 200 g

Wheat flour – 145 g

Baking powder – 1 tsp.

Fresh pear – 2-3 pcs.

• 231 kcal
• 30 min.
• 10 min.
• 40 min.

Photo of the finished dish

Step-by-step recipe with photos

We have quite a few recipes for chocolate tarts, pear tarts and chocolate pear tarts on our website. Of course, anyone deserves attention.

I would like to share with you another recipe for an easy-to-make and very tasty, juicy (due to the addition of cottage cheese to the dough), rich in flavor chocolate pie with pear.

I would like to direct your attention to the amount of flour in the recipe. Everything will depend on the size of the eggs and the moisture content of the cottage cheese. In fact, this applies to any recipe!

I would also like to address the gourmands: the pie does not turn out very sweet. If you like your baked goods to be very sweet, increase the amount of sugar. How long? I think 20-30 grams. But it’s still better to focus on your own taste. You can not increase the amount of sugar, but sprinkle the finished, completely cooled pie with sweet powder: it will be both wonderful and the sweetest.

It is better to take a fairly strong pear so that it does not turn into puree during the baking process.

So, let's prepare the products according to the list.

Beat eggs with salt and vanilla until fluffy.

Add melted and cooled butter and cottage cheese.

Whisk again until the curd has a consistent consistency.

Add flour mixed with cocoa and baking powder.

We arm ourselves with a spoon or spatula and mix the dough.

It will be quite dense.

Place it in a mold (form size – 20x20 cm).

Peel the pears and cut into slices.

Place the slices on the dough, lightly pressing them into it.

Place the mold in an oven preheated to 175 degrees for 30-40 minutes.

Find your way around your own oven! The splinter from the finished pie will come out dry.

Chocolate pie with pears is ready.

Remove it from the mold and cool completely on a wire rack.

Chocolate pear pie recipe

Italian chocolate pie with pears is an ideal dessert option for a home celebration, romantic dinner or bachelorette party. The combination of the brightest notes of cardamom with the pleasant, light bitterness of cocoa butter and the sweetness of juicy fruits gives the baked goods a divine taste.

1. Ingredients
2. Preparing the inside
3. Making dough and baking a pie

Ingredients

To make chocolate Italian pie with pears you will need:

• chicken eggs – 5 pieces;
• milk – fat content 2.5%, 280 ml;
• pears – fragrant, sweet, not overripe, 6 huge or 9 small;
• mascarpone cheese or butter – 220 g;
• wheat flour, sifted, premium – 350 g;
• sweet sand – 150 g;
• a pinch of cardamom;
• salt – ¼ teaspoon;
• bitter chocolate (cocoa content at least 70%) – 250 g;
• baking powder or soda - half a teaspoon.

Mascarpone cheese can be replaced with butter with a fat content of at least 72.5%. You don’t have to necessarily find expensive pears of exotic varieties: the fragrant “Duchess” or the “Forest Beauty” variety is perfect.

On a note! If you don't have chocolate at home, you can use high-quality cocoa powder.

For this recipe the norm is 4 tbsp. l. no slide. Pear pie with cocoa turns out to be no less tender and fragrant, but with bitter chocolate the taste will be the most catchy and the color will be richer.

Preparing the inside

There are several options for making the inside of a chocolate pear pie:

1. Hard pears are peeled and cut into medium slices. Then they are placed in syrup (a glass of water + 2 tablespoons of sugar + juice from a medium lemon + cinnamon on the tip of a knife), boiled for 5 minutes, taken out, and waited for the fruit to cool.
2. Ripe, juicy pears with skin are cut into large cubes or thin slices. It is useful to sprinkle the slices with lemon juice: the usual operation preserves the pleasant, creamy white color of the pulp.

• a pie with pear, cardamom and chocolate will be fluffy if you beat the whites to strong peaks so that the mass does not fall from the whisk or mixer attachment;
• The butter for the pie is softened, not melted.

Making dough and baking a pie

To make pear pie, follow the following recipe:

1. Take out the butter, place it in a bowl, wait: the product should become soft.
2. Separate the whites from the yolks. Add sugar to the yolks and salt to the whites.
3. Leave the container with the yolks at room temperature; after 5 minutes, carefully grind the ingredients so that the mixture turns white. It's easier to create this using a mixer.
4. It is better to put the bowl with the protein mass in the refrigerator for a quarter of an hour: this makes it easier to achieve a stable foam.
5. Beat the chilled egg whites with salt with a mixer or whisk until stiff foam forms.
6. Combine softened butter (mascarpone cheese) with a yolk-sugar mixture and mix thoroughly.
7. The milk needs to be slightly heated, added to the base, and combined with other ingredients. Pour in sifted wheat flour, soda or baking powder in a narrow stream.
8. Next, carefully fold the whipped whites into the main mass, but not all at once, but a couple of spoons at a time.
9. Stir strictly clockwise: this way the dough retains its fluffiness.
10. Divide the contents of the bowl into two containers. Add grated bitter chocolate to one part, cardamom to the other (you can also add cinnamon on the tip of a knife).
11. The best dough mixture should be like thick sour cream. A tight mass does not grow in volume well, a watery mass does not come out very loose, and often sticks to its shape.
12. When everything is ready, you need to preheat the oven, grease the container with oil, cover it with parchment and sprinkle with flour. If you are afraid that the pear pie will stick to the base, you can ditch the paper. Simply apply margarine and a thin layer of flour onto a silicone or glass mold.

First place the chocolate dough into the container, spread out the prepared filling, and pour the spiced contents from another bowl on top.

Chocolate pie with pears will be perfect if you follow these tips:

• If the pears are cut into thin slices, then almost all housewives recommend first laying out black, then light dough, on top - a pattern in the form of a flower of fruit and slightly denting parts of the fruit.
• The oven must be heated to 160 C. The pan with the cake is placed for baking; during the process, the door is not opened until 35–40 minutes have passed.
• It is not difficult to prepare fruit pastries, but if you look into the oven for any 10 minutes, the middle of the cake will fall off, the product will be uneven or not so fluffy.
• Inspect the readiness of the dessert with pears using the usual method: place a splinter or toothpick in the largest part (center), take it out, and look for sticky dough. The cake is ready when the wood stick remains unstained and dry.
• When the pear pie is taken out of the oven, it is covered with a linen or waffle towel. Remove the almost cooled product from the mold.
• Pie decoration options: sprinkle the surface with sifted sweet powder, brush with melted chocolate, apply a thin layer of Nutella. If the fruit “flower” is clearly visible, then it is enough to sprinkle the edges of the product with powder.

If you follow the instructions and use all the ingredients, the pear pie with bitter chocolate will definitely turn out fragrant, fluffy, with a catchy taste. The dessert mixes well with milk; you can serve a unique pastry with tea. Bon appetit!

Pie with pears and chocolate

A very tasty pie with pears on a narrow shortcrust pastry with butter cream and chocolate.

Choose pears that are ripe but firm. Instead of pears, you can eat apples or firm peaches. The filling can be prepared from heavy cream (30-38%), then there is no need to add starch. You can eat any kind of chocolate. The diameter of the mold is 24 cm.

Ingredients for the dough:

• Flour – 150 g
• Sweet powder – 30 g
• Salt – 1 pinch
• Butter 82% – 100 g
• Yolk – 1 pc.
• Ice water – 15-20 g

For the inside:

• Firm pears – 4 pcs.
• Dark chocolate (milk) – 100 g
• Cream 10-20% – 180 g
• Testicles – 2 pcs.
• Sugar – 40-80 g
• Vanilla sugar – 10 g
• Starch – 5 g

Making the pie:

1. Combine flour with sweet powder and a pinch of salt, mix.
2. Add cool diced butter and grind into crumbs.
3. Add the yolk and mix. Add ice water in small portions and quickly gather the dough into a ball. Don't knead!
4. Wrap the dough in film, shape it into a flat square shape and place in the refrigerator for at least 1 hour.
5. Grease the tart pan with butter.
6. Roll out the dough on baking paper, covering the top with cling film so that it does not stick to the rolling pin. Transfer to the mold, remove the paper. Press into pan, dipping your fingers in flour. Cut off any protruding dough above the edge of the pan with a knife.
7. Brush the dough with egg white and place in the refrigerator while the inside is prepared.
8. Peel the pears, cut them in half lengthwise, remove the seeds, cut the halves crosswise into 3 mm slices.
9. Mix cream, eggs, sugar, vanilla sugar and starch.
10. Grate the chocolate on a large grater or grind it in a food processor.
11. Place the chocolate on the dough, spread it, place it on top, placing the pears in the ladles radially, then “stretch” the cut pieces from the edge to the center. Carefully pour in the cream mixture.
12. Bake in an oven preheated to 200 degrees on a medium level, then reduce the temperature to 180 degrees and bake for another 15-20 minutes until the dough is golden brown. If bubbles form during baking, carefully pierce the most protruding part with a wood skewer until the bubbles subside.
13. Remove the pie, remove the side of the pan, cool slightly and transfer to a plate. Serve warm or chilled.