Chocolate Pear Baskets

Using the same teardrop-shaped cutter as for the raspberry pear marinade, this creation is a delicate chocolate pear basket. The thin end of the tear is rolled out thinly, frozen crème pâtissière is placed on top the pastry, followed by two chocolate bars, and half a small pear-half. The tip is stretched over the pear and tucked in under the pastry gently. As the pastry proofs, the tip gently releases from under the proofing pastry, and a handle appears to form on this beautifully tasty pastry. Can be made with chocolate…

Pastry made by Jimmy Griffin Master Baker
Chocolate Pear Basket With Chocolate
Pastry made by Jimmy Griffin Master Baker
Chocolate Pear Basket

…or without! Simply insert a disc of frozen crème pâtissière into the teardrop-shaped piece of pastry, add a half of a poached/tin pear, proof and bake. Add some raspberry jam on the inside, and after baking, a sprinkle of raspberry powder to garnish.

Pastry made by Jimmy Griffin Master Baker

Full recipe and more tips are available in my book, The Art of Lamination: Advanced Technical Laminated Pastry Production.