Crumble with chocolate and caramelised pears
Preparation: 15 mins
Cooling: 1 hour
Baking: 17 mins
Material: 6 glasses
- Preheat oven to 170°C.
- Mix together the 50 g butter, 50 g icing powder, almond powder, fleur de sel and flour until it forms a crumble. Allow the mixture to cool for 1 hour. Spread the crumble mixture onto a tray covered with baking paper. Place in the oven and bake for 12 minutes.
- Chop the pears into cubes without peeling them, and pour over the lemon juice. Dust the cubes with 40 g icing sugar and the cinnamon, fry for 5 minutes in 40 g butter and allow to drain.
- Using a fork, crush 140 g butter in a bowl until it is soft and creamy. Chop the chocolate into small pieces and place in a bowl. Bring the milk to the boil and gradually pour in over the pieces of chocolate. Mix with a dough scraper. Gradually add the 140 g butter in small chunks. Mix.
First pour the ganache into the glasses, then add the pear cubes, then another layer of ganache and finally sprinkle the crumble over the top.