Serves 4
Ingredients:
4 « Brick » sheets / Filo pastry
2 ripe pears
1 egg
200 g. dessert chocolate
100 g. sugar
50 g. butter
50 g. chocolate drops
10 cl. double cream
1 lemon
8 wooden toothpicks
Preparation:
Preheat the oven to 210°C.
Melt the chocolate over a pan of simmering water.
In a bowl mix 50g of the sugar with the egg and the cream, then add melted chocolate.
Peel the pears, cut into 8 and sprinkle with lemon juice.
Caramelize gently in a frying pan with the remaining sugar.
Brush the Brick/Filo pastry sheets with the melted butter.
Place each sheet in an oven-proof ramekin.
Place 4 pieces of pear in the centre of each and cover with the chocolate mix.
Close each parcel with the aid of 2 toothpicks.
Cook in the oven for 10 minutes until the Brick pastry is just starting to go brown.
Decorate with chocolate drops before serving.
