Ingredientes para Chocolate Pear Jalousie
- 125g unsalted butter, softened
- Caster Sugar
- 2 large egg yolks
- 1/2 cup hazelnut meal
- Dark Chocolate
- Toasted Hazelnuts
- Puff Pastry
- Pear Halves In Natural Juice
- 1 egg white, lightly beaten
- Raw Sugar
- Whipped cream, for serving (optional)
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Como fazer Chocolate Pear Jalousie
- Preheat oven to 200°C (400°F). Lightly grease and line a baking tray.
- In a medium bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer.
- Beat in the egg yolks one at a time, mixing well after each addition.
- Gently fold in the hazelnut meal, melted chocolate, and chopped hazelnuts.
- On a lightly floured surface, roll out one sheet of puff pastry to a 22cm x 24cm rectangle.
- Using a sharp knife, cut 6 even slits across the second sheet of pastry, leaving a 2cm border around the edges.
- Place the first pastry sheet onto the prepared baking tray. Spread the chocolate mixture evenly over the pastry, leaving a 2cm border. Arrange the pear slices neatly over the chocolate mixture.
- Brush the exposed pastry edges with the beaten egg white.
- Carefully place the second pastry sheet over the filling, pressing the edges firmly to seal.
- Brush the top pastry with the remaining egg white and sprinkle with granulated sugar.
- Bake for 25-30 minutes, or until the jalousie is golden brown and the pastry is cooked through.
- Let cool slightly before serving warm, sliced, with whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
99g
Fat
129g
Carbs
21g
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