Timeless Classics
Quick & easy (production)

Inspired by the French classic Poire Belle Hélène, this tart brings together almond–cocoa shortbread, pear‑forward cream, and a silky Fleur de Cao chocolate namelaka. The balance of ripe pear, Uganda vanilla, and deep chocolate defines its refined simplicity and modern elegance. “From the French classic ‘Poire Belle Hélène’ dessert, this tart balances the pears, Uganda vanilla beans and the chocolat.”

Level:: Medium
Makes:: 12 individual tarts
Shelf life:: 2 days
Conservation:: Store at 4°C

240 g

Butter
4 g

Fine sea salt
180 g

Icing sugar
60 g

Almond flour
100 g

Whole eggs
120 g

All purpose flour
300 g

All purpose flour
50 g

Callebaut Callebaut Selection - Botanical Extra Brute Powder - 1kg

Proceed to a first mixture of soft butter, fine salt, icing sugar, ground almonds, eggs, cocoa powder and 120 g of flour.
Do not over beat or whip.
As soon as the texture is smooth, incorporate the 300 g of flour briefly and stop mixing.
Set aside in the fridge.
BAKING: Bake at 150/160°C for about 8 minutes.

155 g

Pear williams puree
15 g

Pear extract
200 g

Poached pears with uganda vanilla
7 g

Modified starch, soufflix louis françois
8 g

Lemon juice
1 pod(s)

Uganda vanilla bean pod

Mix all the ingredients, except the soft pear, together vigorously using a whisk. Finish with a hand mixer.
Gently add the poached pear cuted into small pieces.

200 g

Whole milk
10 g

De40 glucose
400 g

Fresh cream 35%
250 g

Callebaut Callebaut Signature Collection - Dark Origin Chocolate - Rustic Fleur de Cao - 1kg - Callets
25 g

Water
5 g

Gelatin powder gold

Melt the chocolate down to 45/50°C and weigh glucose out on top.
Bring the milk to the boil, stir the softened and drained gelatin in and strain through.
Pour the hot liquid gradually in, stirring at the centre to obtain a smooth, shiny and elastic texture.
Pour the liquid cold cream in and process with hand held blender for few seconds.
Leave to set in the refrigerator overnight before making the quenelles or piping the mixture.
Gelatin Mass: 25 g water + 5 g gelatin powder gold

300 g

Whole milk
30 g

Corn starch
85 g

Egg yolks
120 g

Callebaut Callebaut Signature Collection - Dark Origin Chocolate - Rustic Fleur de Cao - 1kg - Callets
200 g

Egg white
85 g

Granulated sugar

Melt the chocolate.
Stir a little bit of cold milk into the cornstarch and pour into the milk.
Bring the lot to the boil.
Pour over the chocolate and smooth with a whisk.
Add the egg yolks when the pastry custard cream is at 50ºC.
Meanwhile, whip the egg whites to soft peaks, whisk a little bit of the egg whites into the chocolate mixture and fold the rest of the meringue with a rubber spatula.
Fill buttered and sugared soufflé ramekins to the top and smooth over.
Bake in a convection oven at 190ºC for 6 to 7 minutes according to the size of the ramekins.
The anticipated result is to keep the core of the soufflé supple and soft.

Melt the chocolate. Stir a little bit of cold milk into the cornstarch and pour into the milk. Bring the lot to the boil.
Bring the lot to the boil. Pour over the chocolate and smooth with a whisk.
Add the egg yolks when the pastry custard cream is at 50ºC.
Meanwhile, whip the egg whites to soft peaks, whisk a little bit of the egg whites into the chocolate mixture and fold the rest of the meringue with a rubber spatula.
Fill buttered and sugared soufflé ramekins to the top and smooth over. Bake in a convection oven at 190ºC for 6 to 7 minutes according to the size of the ramekins. The anticipated result is to keep the core of the soufflé supple and soft
Bake in a convection oven at 190ºC for 6 to 7 minutes according to the size of the ramekins.
The anticipated result is to keep the core of the soufflé supple and soft