Stuffed pears with cream

Table of contents:

Stuffed pears with cream
Stuffed pears with cream



4-5 nice pears

3 yolks

150 ml fresh milk

1 vanilla

1 lemon

1 white chocolate (about 65 g)



Dissolve the gelatin with water (4 tbsp. + 1 tbsp. champagne or white wine) and let it swell for about 10 minutes. During this time, use a sharp knife to cut the caps of the pears and make holes from top to bottom carefully. The market also sells special tools for this (type of kitchen drill). Beat the yolks with about 1 tbsp. spoon of sugar and slowly add the slightly warm fresh milk, add a little lemon or orange peel. Flavor with vanilla. Vigorously beat the cream with the mixer and add a few drops of lemon juice. We cut the lemon into wedges, sugar them and make trays (canapes) of the fruit. We also drip a little juice inside the pears. Fill the wells with the cream and store in the refrigerator. Immediately after that, melt the white chocolate with a little milk or water in a water bath until it melts. Spray the pears and put them back in the fridge for 4 hours.


Pears can be melted in hot sugar syrup briefly and then filled with the cream.

Eggs must be fresh, from a safe and verified source!

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