PLATTING AND PRESENTATION :
Chocolate Fondant
Poire Belle-Hélène style
Recipe created by our Chefs
Yann LE MOAL,
Executive Chef of Traiteur de Paris
Product Advantages
- THE reference for dessert menus!
- A must-have two-texture dessert : a deliciously soft exterior and a perfectly molten centre, with an intensely chocolate flavour.
- A convenient product perfect for any circumstances thanks to its various preparation options.
Recipe Steps
Step 1
Reheat the chocolate fondant for 12 minutes at 180°C in a professional oven.
Step 2
Poach a whole pear.
Step 3
Top with a quenelle of vanilla ice cream.
Step 4
Pour hot chocolate sauce over the quenelle.
Step 5
Sprinkle with a few toasted flaked almonds.
Chef’s tip
Poach the pear in a vanilla syrup and serve warm or at room temperature for a nice temperature variation.
