Poire Belle Hélène Recipe
Legendary French chef Pierre Koffmann's take on the classic dessert Poire belle Helene is a masterclass in technique and flavour
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Cooking tools:
- Saucepan
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Kitchen scale
- Freezer
- Parchment paper
- Spoon
- Fine-mesh sieve
Ingredients
- 3 pears, ripe, peeled and cored with stalks left on
- 500ml of water
- 200g of sugar
- 1 star anise
- 240g of whipping cream
- 20g of icing sugar
- 1/2 vanilla pod
- 100g of chocolate, milk or dark
- 80g of whole milk
- 80g of cream
- 25g of sugar
- 500g of whole milk
- 1 vanilla pod, split lengthways
- 120g of egg yolk
- 90g of sugar
- 400g of butter
- 200g of caster sugar
- 1 egg yolk
- 1 tsp double cream
- 500g of T45 flour, sifted, plus extra for dusting
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