Mini Chocolate Pear Cakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 795 cal. | (38 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 41 g | (164 %) | ||
| Roughage | 11.5 g | (38 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 8.5 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 1,170 mg | (29 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 181 mg | (60 %) | ||
| Iron | 10.3 mg | (69 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 22.7 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 54 g |
Ingredients
- Ingredients
- 300 grams Puff pastry dough
- 400 grams Pear (can)
- 250 grams Dark couverture chocolate
- 50 grams Crème fraiche
- 100 grams ground almonds
Preparation steps
Preheat the oven to 200°C (approximately 390°F) convection.
Roll out the puff pastry and cut out four circles, each with a 15 cm (approximately 6 inches) diameter. Place on a baking sheet lined with parchment paper and prick the pastries, except for the edge, several times with a fork.
Cut pear into wedges and drain well. Coarsely chop the chocolate and melt over a hot water bath. Remove from heat and combine with the crème fraîche and 2-3 tablespoons of almonds. Allow to cool and spread about 2/3 of the cream onto the dough circles, while leaving an uncovered rim around the edge of about 1 cm (approximately 1/2 inch). Roll the pears around in the remaining almonds to coat, place the pears on the mini cakes in a decorative fan-shape, and sprinkle with the remaining cream. Bake in the oven for about 20 minutes until golden brown.
Remove from oven, let cool on a wire rack and serve.
