Poached Pear Tartlet with Caramel

Ingredients

• 6 pcs Rocha pears (small, firm flesh, to peel and core)
• 500 g White sugar (for the caramel, divided into three thirds)
• 1 L Water (for the caramel syrup)
• 45 g Whole hazelnuts (for the sweet pastry, to toast)
• 30 g Crushed hazelnuts (for decoration)
• 80 g Unsalted butter (cut into cubes, at room temperature)
• 45 g Powdered sugar
• 1 g Fine salt (preferably fleur de sel for the garnish)
• 125 g All‑purpose flour
• 1 pcs Egg (for the pastry, whole egg)
• 75 ml Whole milk
• 75 ml Whole liquid cream (35% fat)
• 50 g White sugar (for the caramel cream) (30 g for the caramel, 20 g for the custard)
• 2 pcs Egg yolks (about 40 g)
• 110 g 70% dark chocolate (cut into pieces)
• 20 g Milk chocolate (to glaze the bases)
• 125 g Almond‑hazelnut praline (can be bought or homemade)
• 30 g Neutral glaze (neutral glaze to shine the pears)
• 1 pincée Fleur de sel
• 4 pcs Edible gold leaf (for the finishing touch)

Instructions

1. Caramelize the sugar and poach the pears

   In a small saucepan, melt the first third of the sugar until an amber caramel forms. Add the second third, let it caramelize, then the last third. Remove from the heat and deglaze gradually with the hot water while stirring. Return to the heat and bring to a boil until fully dissolved. Submerge the previously peeled, cored and lightly scored pears into the syrup, then poach over low heat for 30 minutes.

   Time: PT40M

   Temperature: 100°C

2. Drain and cool the pears

   Carefully remove the pears from the syrup with a slotted spoon, place them on paper towels to drain, then refrigerate for 1 hour.

   Time: PT5M

3. Toast the hazelnuts

   Spread the 45 g of whole hazelnuts on a tray, bake at 140°C for 10 minutes. Let cool, set aside 15 g to grind into powder, then crush the remaining 30 g in a plastic bag using a rolling pin.

   Time: PT10M

   Temperature: 140°C

4. Prepare the hazelnut sweet pastry

   In the mixer bowl, combine the cubed butter, powdered sugar, hazelnut powder and salt until a sandy texture forms. Add the beaten egg, then incorporate the flour, mixing quickly without overworking the dough. Form a ball, wrap it in cling film and refrigerate for 30 minutes.

   Time: PT10M

5. Line and bake the tartlet shells

   On a floured work surface, roll the dough to 2 mm thickness. Cut 6 strips of 20 cm × 2 cm, wrap each strip around a 6 cm tartlet mold, then gently unfold to form the base. Trim excess, place the bases in the freezer for 10 minutes, then bake at 160°C for 20 minutes. Let cool to room temperature.

   Time: PT20M

   Temperature: 160°C

6. Make the caramel custard

   In a saucepan, heat the milk and cream over medium heat. Meanwhile, make a caramel with 30 g of sugar. Pour the hot caramel into the milk‑cream mixture while stirring. Bring to a boil again, then remove from heat. Whisk the egg yolks with the remaining 20 g of sugar, incorporate the hot caramel cream in three additions, return everything to the saucepan and cook over low heat, stirring until 80°C (the custard should coat the spoon).

   Time: PT20M

   Temperature: 80°C

7. Prepare the chocolate‑caramel ganache

   Pour the hot caramel cream over the dark chocolate pieces, let rest for 1 minute, then mix vigorously until a smooth, glossy ganache forms. Let it warm to room temperature.

   Time: PT5M

8. Glaze the tartlet shells with milk chocolate

   Melt the milk chocolate in a bain‑marie (≈45°C), then glaze each tartlet base with a thin layer using a brush. Let it set slightly before adding the cream.

   Time: PT5M

   Temperature: 45°C

9. Fill the tartlets with the cream

   Transfer the chocolate‑caramel ganache into a piping bag and pipe a thick disc into the center of each glazed base. Smooth the surface with a spatula.

   Time: PT5M

10. Stuff the pears and arrange them

    Fill each poached pear with praline using a small piping bag, then gently place it in the center of the cream in each tartlet.

    Time: PT5M

11. Glaze the pears and decorate

    Heat the neutral glaze, brush the pears to give them shine, sprinkle with toasted hazelnut shards, add a pinch of fleur de sel and finish with a small edible gold leaf on each pear.

    Time: PT5M

12. Serving and storage

    Serve the tartlets immediately or store them in the refrigerator in an airtight container. Consume within 2 days for optimal freshness.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Rocha pears: Conference pears, Bartlett pears
• Instead of White sugar: Cane sugar, Brown sugar
• Instead of Whole hazelnuts: Almonds, Pistachios
• Instead of Crushed hazelnuts: Sliced almonds
• Instead of Unsalted butter: Vegetable margarine (for lactose‑free version)
• Instead of Powdered sugar: Granulated sugar
• Instead of All‑purpose flour: T55 wheat flour
• Instead of Egg: Organic chicken egg
• Instead of Whole liquid cream: Heavy cream
• Instead of White sugar (for the caramel cream): Cane sugar
• Instead of Egg yolks: Pasteurized egg yolks
• Instead of 70% dark chocolate: 60% dark chocolate
• Instead of Milk chocolate: White chocolate
• Instead of Almond‑hazelnut praline: Hazelnut paste, Marzipan
• Instead of Neutral glaze: Sugar syrup

Equipment Needed

• Large saucepan
• Small saucepan
• Saucepan for poaching pears
• Immersion blender
• Stand mixer (planetary)
• Rolling pin
• 6 cm cookie cutter
• 6 cm tartlet molds
• Paper towels
• Piping bag
• Silicone spatula
• Cooking thermometer
• Oven
• Kitchen brush (optional)
• Cooling rack (optional)
• Kitchen scale
• Cutting board
• Paring knife

Critical Steps — Do Not Skip

• Caramelize the sugar without burning it
• Cook the custard to 80 °C without curdling the eggs
• Bake the tartlet bases until a uniform hazelnut color
• Poach the pears without over‑softening them

Chef Tips from the Video

• Use fresh hazelnuts for a more pronounced aroma.
• A brief chill of the milk chocolate in the refrigerator before glazing makes spreading easier.
• Lightly sprinkle fleur de sel just before serving to balance the sweetness.

Troubleshooting

Storage

Refrigerator: Store the tartlets in an airtight container in the refrigerator for up to 2 days.

Freezer: Not recommended; the cream texture deteriorates.

Room temperature: Consume within 2 hours of plating.

Make-Ahead Tips

• Prepare the caramel syrup and poach the pears the day before.
• The sweet pastry can be prepared 24 hours ahead and kept in the refrigerator.
• The chocolate‑caramel ganache keeps 2 days refrigerated, bring out 30 minutes before use.
• The praline can be bought ready‑made or prepared in advance.