a roll of puff pastry available I decided to make the strudel! But not the traditional one with apples, but with pears and chocolate ... I know, I have seen, heard, tasted, but already PEAR AND CHOCOLATE is always a winning combination!
I was the lucky owner of a roll of puff pastry and I Decided to prepare the strudel! But not the traditional one, with apples, But A version with pears and chocolate ... I know, Already seen, heard and TASTED But PEARS AND CHOCOLATE is always a winning pair!
I was the lucky owner of a roll of puff pastry and I Decided to prepare the strudel! But not the traditional one, with apples, But A version with pears and chocolate ... I know, Already seen, heard and TASTED But PEARS AND CHOCOLATE is always a winning pair!
Peel two medium pears and cut into small pieces. Put them in a pan with a tablespoon of butter and cook for few minutes. Add a little cinnamon, a little bit of red wine and a tablespoon of brown sugar. Let the wine evaporate and cook briskly for about 10 minutes then add the chocolate chips. Remove the pan from heat and let cool. In a pan with the pastry its baking paper, crumble the biscuits and place them in the middle of the pastry, add fruit. Fold the edges of the sheet and brush con bianco d'uovo. Fate cuocere in forno preriscaldato (220°C) per 15 minuti o finchè la sfoglia non diventi dorata e croccante.
Potete servire con aceto balsamico, panna montata, zabaione tiepido o ancora una fonduta di cioccolato amaro!!
Peel two medium pears and cut into pieces. Put them in a non-stick pan with a tbspoon of butter and cook for some minutes. Add in some cinnamon, a little of red wine and a tbspoon of brown sugar. Let the wine evaporate then cook briskly for about ten minutes. Add in chocolate drops, mix well then remove the pan from the heat and let cool down. Put the pastry with baking paper on a baking sheet. Crumble some biscuits on the center of the pastry then put the pears on the biscuits. Fold the flaps of fruit on the pastry and brush the surface with albumen. Put in pre-heated oven (220 ° C) for about 15 minutes or until the pastry Become brown and crispy. You can serve with balsamic vinegar, cream, eggnog or a warm bitter chocolate fondue!
Potete servire con aceto balsamico, panna montata, zabaione tiepido o ancora una fonduta di cioccolato amaro!!
Peel two medium pears and cut into pieces. Put them in a non-stick pan with a tbspoon of butter and cook for some minutes. Add in some cinnamon, a little of red wine and a tbspoon of brown sugar. Let the wine evaporate then cook briskly for about ten minutes. Add in chocolate drops, mix well then remove the pan from the heat and let cool down. Put the pastry with baking paper on a baking sheet. Crumble some biscuits on the center of the pastry then put the pears on the biscuits. Fold the flaps of fruit on the pastry and brush the surface with albumen. Put in pre-heated oven (220 ° C) for about 15 minutes or until the pastry Become brown and crispy. You can serve with balsamic vinegar, cream, eggnog or a warm bitter chocolate fondue!
Bon appétit!
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