Pear and chocolate Paris puddings


Pear and chocolate Paris puddings
Morsels of pear, caramelised in maple syrup, topped with a chocolate "Paris flan" custard, and baked in ramekins.
36 K 3.5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: August 8th 2021
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 8 pieces, you will need:

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 40 min.
All in all: 60 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Pear and chocolate Paris puddings : Stage 1
Peel 4 Pears, cut into quarters lengthways and remove the core. Cut into small dice.

Stage 2 - 5 min.
Pear and chocolate Paris puddings : Stage 2
Melt 30 g butter in a large frying pan on high heat. When good and hot, add the diced pears.

Cook together for a few minutes, stirring from time to time.

Stage 3 - 1 min.
Pear and chocolate Paris puddings : Stage 3
Add 4 tablespoons maple syrup...

Stage 4 - 5 min.
Pear and chocolate Paris puddings : Stage 4
...and caramelise the pears.

Preheat the oven to 390°F (200°C).

Stage 5 - 3 min.
Pear and chocolate Paris puddings : Stage 5
Divide the pears out into ramekins.

Stage 6 - 3 min.
Pear and chocolate Paris puddings : Stage 6
Pour the chocolate Paris flan custard over.

Stage 7 - 30 min.
Pear and chocolate Paris puddings : Stage 7
Bake for about 30 minutes.

Stage 8
Pear and chocolate Paris puddings : Stage 8
Serve warm or cold.
Remarks
You can vary this recipe using lots of other kinds of fresh fruit (apples, peaches...), or even dried fruit (raisins, apricots...).
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe150 RDI=60 %790 RDI=70 %590 RDI=90 %1,730 RDI=90 %7,240 RDI: 90 %
Per 100 g10 RDI=5 %70 RDI=7 %50 RDI=8 %150 RDI=8 %640 RDI: 8 %
Per piece20 RDI=7 %100 RDI=9 %70 RDI=10 %220 RDI=10 %910 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk, egg, Nuts
How much will it cost?
  • For 8 pieces : 4.25 €
  • Per piece : 0.55 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
July 27th 2013515 K5 50 min.
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.
March 21th 2017432 K3.5 15 min.
Chocolate sauce
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
February 21th 2011320 K 24 35 min.
Chantilly cream
Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.
September 17th 2013684 K5 20 min.
Salmon and spinach quiche
Salmon and spinach quiche
This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.
April 17th 2022422 K 14 1 hour 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-19)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page