Gastronomixs

Poire belle Helene Moulleux

Classic dishes provide an excellent starting point for creating new recipes. There's no need to explain to your guests what they can expect and you can really make an impression by varying on what they already know. The poire Belle Hélène is a dessert that was created by Auguste Escoffier in around 1864 and which was named after the opera La Belle Hélène. It consists of a poached pear with chocolate syrup, vanilla ice cream, and crystallised violets. The violets are almost always substituted with shaved almonds. Whichever you use, it still remains a simply delicious combination and we have based our version on the original. If you would like to create your own variations, try using chocolate, pear, and vanilla components. New compositions can be created quickly and easily using Gastronomixs. See our variation below as an example. In this version, we combine a very subtly infused pear with a warm chocolate cake filled with a liquid centre to replace the chocolate sauce in the classic recipe.

Serves 10

Poire belle Helene Moulleux

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Ingredients

100

g

cream

100

g

pure chocolate

3

whole

egg yolks

3

 

eggs

70

g

sugar

155

g

melted butter

155

g

pure chocolate, melted

80

g

flour

10

 

Conference pears

500

ml

white wine

250

g

sugar

1

 

vanilla bean

4

 

star anise

1

 

cinnamon stick

10

 

vanilla ice cream

As needed

 

olive oil

 

 

Atsina Cress

1

 

violet

100

g

sugar

60

g

glucose

85

g

water

10

g

cocoa powder

30

g

dark couverture chocolate

25

g

water

Preparation method: infused pears
  • Heat all the ingredients except for the pears in a large pan.
  • Bring to the boil, allow to infuse for 10 minutes, and leave to cool.
  • Cut the pears into thin slices and place them together with the syrup in a low bowl that fits in the vacuum machine.
  • Pull vacuum twice in the vacuum machine. The vacuum process first causes the structure of the pear to open up before the pear is completely impregnated with the syrup at the end of the process.
  • Allow to infuse in the refrigerator for at least 4 hours until the pear is completely translucent.
 Preparation method: chocolate syrup
  • Place the sugar, glucose, and 85g water together in a pan and heat to 115°C. Use a thermometer to measure the temperature.
  • Remove from the heat, add the cocoa and couverture, and stir thoroughly.
  • Cool quickly by adding the remaining 25g water, cover, and leave the syrup to cool down.
  • Transfer to a squeeze bottle or pour into a shallow container so that you can later brush it onto the plates.
 Preparation method: chocolate cakes
  • Preheat the oven to 200°C.
  • To create the ganache (liquid filling), boil the cream and then blend with the dark chocolate. Set this to one side at room temperature.
  • Beat the egg yolks and eggs with the sugar until fluffy.
  • Add the melted butter and melted chocolate.
  • Fold in the flour.
  • Use a piping bag to pipe half of the chocolate cake mixture into a buttered mould that has been dusted with flour.
  • Pipe some ganache (liquid filling) on top and then pipe some more of the cake mixture on top of the ganache.
  • Bake in the oven at 200°C for 20-30 minutes, depending on the size of your cake.
 Finishing & presentation
  • Arrange the infused pear onto the plates so that they overlap to form mats.
  • Place the chocolate cakes on top and garnish with the Atsina Cress and violets.
  • Finish off the dessert with drops of olive oil and the chocolate syrup. 

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