Dessert : petites poires en pâte feuilletée et sauce au chocolat

Ingrédients

• Conference pears (1 per person)
• a sheet of puff pastry per pear (or filo pastry if you prefer)
• Cinnamon and optionally some sugar
• 1 egg per two pears
• a small cup of whipping cream
• bar of dark chocolate

Préparation

1. 1

   1. Preheat the oven to 200°C. 2. Peel the pears, but leave the stem on (it looks nice). Trim a little off the bottom so they stand upright. Spread the 'sticky' side of the puff pastry with cinnamon and, if you like, a little sugar. From each pastry sheet cut two small leaf shapes and drape the rest over the top of the pear (push the stem through). Stick the leaves to the top for a pretty finish.3. Beat the egg and brush it over the pears with a pastry brush so they get a nice shine. Place the pears in a baking dish and bake for about 25 minutes.4. Meanwhile, for every two pears warm half a small cup of whipping cream (slowly & do not boil) in a small saucepan. Add the crumbled chocolate and stir until you have a smooth mixture. When the pears are done, dip the bottom half in the chocolate and then place them on a plate.Done! Enjoy =)