Chocolate and Pear Squares
Nutritional values
(Percentage of daily recommendation)
| Calorie | 6,473 cal. | (308 %) | ||
| Protein | 115 g | (117 %) | ||
| Fat | 407 g | (351 %) | ||
| Carbohydrates | 598 g | (399 %) | ||
| Sugar added | 313 g | (1,252 %) | ||
| Roughage | 65.8 g | (219 %) |
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 11.6 μg | (58 %) | ||
| Vitamin E | 63.6 mg | (530 %) | ||
| Vitamin K | 113.3 μg | (189 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 33.2 mg | (277 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 457 μg | (152 %) | ||
| Pantothenic acid | 6.8 mg | (113 %) | ||
| Biotin | 73.4 μg | (163 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 5,123 mg | (128 %) | ||
| Calcium | 537 mg | (54 %) | ||
| Magnesium | 830 mg | (277 %) | ||
| Iron | 40.2 mg | (268 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 16.2 mg | (203 %) | ||
| Saturated fatty acids | 198.2 g | |||
| Uric acid | 288 mg | |||
| Cholesterol | 1,720 mg | |||
| Complete sugar | 428 g |
Ingredients
- For the pastry
- 6 Pear
- 1 lemon (juiced)
- 350 grams Puff pastry dough (frozen)
- 150 grams Dark chocolate
- 150 grams butter
- 5 eggs
- 1 pinch salt
- 200 grams powdered sugar
- 75 grams Pastry flour
- 75 grams ground almonds
Preparation steps
Preheat the oven to 200°C (approximately 390°F). Line a baking sheet with parchment paper.
For the pastry: Peel pears, cut in half, remove core and sprinkle with lemon juice.
Roll out puff pastry and place in on prepared baking sheet.
Melt chopped chocolate over a double boiler. Remove from heat and stir in pieces of cold butter.
Separate eggs. Beat egg whites with salt until stiff. Beat yolks with powdered sugar until fluffy, light and creamy. Gently stir in cooled chocolate mixture, then fold in egg whites. Stir in flour and carefully fold together with ground almonds.
Pour into a piping bag with a plain nozzle and pipe onto puff pastry, leaving a 1 cm margin around the edge. Place pears, cut side up, onto pastry.
For the glaze: Coarsely chop almonds and heat with honey in a pan. Drizzle onto pears and bake for about 45 minutes.
Remove from oven, let cool, slice and serve.
