Chocolate Pear Jalousie
Indulge in the elegant decadence of a Chocolate Pear Jalousie—a sophisticated dessert that combines the buttery flakiness of puff pastry, the luscious sweetness of poached pears, and the richness of velvety dark chocolate. This layered pastry masterpiece is as stunning as it is scrumptious, featuring a braided design that’s easier to create than it looks. Tender pear slices, delicately poached in a citrusy syrup, rest atop a layer of melted chocolate, giving every bite a perfect balance of fruity freshness and indulgent depth. Finished with a glossy egg wash and a dusting of powdered sugar, this eye-catching treat is perfect for special occasions or holidays. Serve warm or at room temperature for a show-stopping dessert that’s guaranteed to impress your guests! Keywords: chocolate pear jalousie recipe, puff pastry dessert, poached pear pastry, easy braided pastry, elegant dessert ideas.
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Recipe Information
Ingredients
- 1 sheet Puff pastry sheet
- 2 pieces Pears, ripe and firm
- 500 milliliters Water
- 100 grams Granulated sugar
- 2 tablespoons Lemon juice
- 100 grams Dark chocolate, finely chopped
- 2 tablespoons Heavy cream
- 1 piece Egg, beaten
- 1 tablespoon Powdered sugar, for dusting
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Peel the pears, slice them in half, and remove the cores. Set aside.
In a medium saucepan, combine water, granulated sugar, and lemon juice. Bring to a gentle boil, then reduce to a simmer.
Add the pear halves to the simmering liquid and poach for 10-12 minutes or until tender but still holding their shape. Remove the pears from the liquid and let cool. Slice each pear half thinly.
In a heatproof bowl, melt the dark chocolate with heavy cream using a double boiler or in the microwave in 20-second increments, stirring until smooth. Let cool slightly.
Roll out the puff pastry sheet on a lightly floured surface to roughly a 30x40 cm (12x16 inch) rectangle.
Place the pastry on the prepared baking sheet. Visualize the pastry in thirds lengthwise. Spread the melted chocolate evenly over the center third of the pastry, leaving a 2 cm (1 inch) border at the tops and bottom edges.
Arrange the sliced pears neatly over the chocolate layer.
On the two outer thirds of the pastry (left and right of the filling), cut slanted strips about 1.5 cm (1/2 inch) wide using a sharp knife or pastry cutter.
Fold the top and bottom edges of the pastry over the filling to enclose it. Then, alternate folding the strips from each side over the filling to create a braided pattern.
Brush the entire pastry with the beaten egg to give it a golden color during baking.
Bake for 20-25 minutes until the pastry is puffed and golden brown.
Remove from the oven and let cool slightly. Dust with powdered sugar before serving.
Slice and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.3 g | 191% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 1336 mg | 58% | |
| Total Carbohydrate | 346.9 g | 126% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 170.1 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 176 mg | 14% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1311 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
