Pear in a crispy pastry coating – A dessert full of surprise and enjoyment

Here’s how to prepare it:

Preheat oven to grill function at 200 °C for 3 minutes indirectly.

Hollow out the pears with an apple corer and core them, setting aside the stems. Wrap each pear individually in aluminum foil, place it on the grill, and grill indirectly at 200°C for about 15 minutes. Mix together the chocolate, hazelnuts, and cream. Remove the pears from the foil and pour in the mixture.

Roll out the dough between baking paper and cut into 4 squares of 20 cm length. Place the pears in the center, carefully pull the dough up all the way around, pressing firmly together, and place the pear stem on top. Spread the pastry shell with cream.

Preheat grill to 250°C for 5 minutes.

Cut the parchment paper squares to the diameter of the pears, place them on a baking sheet, and place the pears on top. Bake for 5 minutes at 250°C. Reduce the heat to 200°C and bake for another 20 minutes. Let cool slightly. Dust with powdered sugar.