Chocolate And Caramel Pear Pastry Stack Recipe

This delectable short stack is bursting with the flavours of in-season pears, crispy pastry and decadent chocolate. Whats not to love?

The ingredient of Chocolate And Caramel Pear Pastry Stack Recipe

• 3 sheets frozen pampas puff pastry just thawed
• 2 cups 560g thick chocolate custard
• sea salt flakes to sprinkle
• 2 tsp finely chopped pistachios
• icing sugar to dust
• 60g butter chopped
• 2 tbs caster sugar
• 2 tbs brown sugar
• 4 large ripe firm pears about 900g peeled cored quartered

The Instruction of chocolate and caramel pear pastry stack recipe

• preheat oven to 220u00b0c line 3 baking trays with baking paper using a plate as a guide cut 23cm discs from pastry reserving excess place reserved pastry in fridge place pastry discs on lined trays bake for 12 mins turn discs use a clean tea towel to carefully press down on discs to flatten bake for 2 mins or until golden and puffed transfer to wire racks to cool
• use small flower shaped cutters to cut shapes from the reserved pastry place on a lined baking tray bake for 12 mins or until light golden and puffed cool
• meanwhile to make the caramel pears melt the butter in a frying pan stir in the combined sugar remove from heat cut each pear quarter into 3 slices add to pan place over medium heat cook turning for 10 mins or until caramelised transfer to a heatproof bowl cool completely
• use a slotted spoon to transfer pear to a plate pour juices in bowl into a small saucepan place over medium heat cook for 5 mins or until caramel is reduced by half
• place 1 pastry disc on a serving plate top with half the custard and half the pear drizzle with half the caramel and sprinkle with a little salt repeat with remaining pastry discs custard pear caramel and salt finishing with a pastry disc decorate with pastry flowers pistachio and icing sugar

Nutritions of Chocolate And Caramel Pear Pastry Stack Recipe

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