Desserts from Italy
1 hour 30 minutes
translated by Italian with
What can be said about Bella Elena? The variations are endless .. I think the original, stay the best for chocolate lovers!
Everyone finishes it in his own way but for this recipe I think it's also worthwhile to include the yolks (often the little ones willingly). Then: flour, yolks, salt pinch, softened butter and sugar
Work quickly on the dough to avoid 'breaking down' the butter too much. Get your usual homogeneous and elastic ball, wrap it in the food film, and let it rest in the half-hour fridge.
Prepare the pears. I use the Kaiser (beautiful boots!), Peel them off, tear off their torsol and slices them. Now put your skirt down and put it in the cake pan (24 / 26cm dm - the important: high edges)
Buckle the base, put the slices of pear and bake out in the oven for a 35'a 180gradi (you want to cook the slice alone and the pears in a pot with very little water and sugar). Let it cool down.
Dissolve chocolate (or microwave, God bless him!) And add the cream, very slowly. Obtained a homogeneous ganache (I use this term), put it on your beautiful Elena
Let it cool and harden, decorated as best you prefer: other pieces of caramel pear, hazelnut crumbs or nuts. I'm a little squash, it's almost Holloween at the end!