ingredients

200 g of dark chocolate
1 can (825 g) pears in syrup
350 g puff pastry en bloc
2 eggs
200 g thick cream
1 knob of butter
50 g of sugar

Steps

Step 1

Spread the dough in rectangle of 36 x 28 cm.
Line a buttered (or non-stick) mold 30 x 22 cm.
Cover with baking paper, letting it pass, then a good layer of dried vegetables or porcelain balls.
Stitch the dough through the paper.
Place 30 minutes in the fridge.
Preheat the oven to 200 ° C (item 6). Bake 15-20 minutes.

2nd step

Beat eggs and sugar in cream.
Squeeze the chocolate in squares in a large saucepan over very low heat.
As soon as they are soft to heart, add the crème fraiche, turn briskly to have a smooth cream.
Out of the fire, add the sweet eggs.
Drain, dry the pears on a cloth.

Step 3

Spread the warm chocolate over the crust.
Put the pears gently in thin slices, superimposed on 2/3.
Bake 20 minutes at 180 ° C.
Taste hot, warm or cold.

tips

Adeline's ideas

For a thin lamination, right out of the oven, with a gloved hand, I gently press balls and paper to chase the hot air and flatten the bottom of the dough. Then I remove balls and paper.
I perfume: I mix 1/2 cuil. to c. cinnamon and icing sugar in a bowl, I drop on the hot pears through a fine strainer.