- 100g Dark chocolate
- Tin pear
- 100g almond powder
- 100g sugar
- 1 lemon zest
- 10ml corn or any vegetable oil
- 1 Jus-Rol puff pastry sheet
Preheat the oven at 180C.
Drain the halved pears and cut them in 2 making each piece a quarter. Dry every quarter with paper towel and set them aside.
Mix the almond powder, lemon zest and sugar, together and set the mix aside.
Now prepare the chocolate sauce in the same way as for the sponge and orange sandwich (search the blog).
Spray some vegetable oil on the oven baking tray and lay the puff pastry flat on it.
Cover the pear quarters in chocolate and gently place them length ways on the pastry sheet.
With a knife or fork score the edges of the pastry to seal the envelop. Using a baking brush, gently brush the top of the pie with some vegetable oil before placing it in the oven for 40 minutes at 180C.