'1 can of pear in syrup (480 g) '
For the cream
'1/2 cup all-purpose flour (90 g) '
'2 tablespoons cornstarch' + 2 tablespoons all-purpose flour'
'1 tablespoon wheat flour' + 2 cups milk (480 ml)' + 4 large egg yolks
'2 tablespoons unsalted butter' + 1 teaspoon vanilla extract'
For the farofa
'1 1/2 cup crushed Maria biscuits, finely processed in a processor (225 g)'
'1/4 cup dark chocolate chips (20 g)' + 1/4 cup all-purpose flour (45 g)' + 1/2 cup unsalted butter, melted'
For the sauce
'100 g dark chocolate, cut into pieces' + 2 tablespoons heavy cream' + 1/4 cup strong brewed coffee (60 ml)' + 2 tablespoons cold unsalted butter, cut into small pieces'
'1 can of pear in syrup (480 g) '
For the cream
'1/2 cup all-purpose flour (90 g) '
'2 tablespoons cornstarch' + 2 tablespoons all-purpose flour'
'1 tablespoon wheat flour' + 2 cups milk (480 ml)' + 4 large egg yolks
'2 tablespoons unsalted butter' + 1 teaspoon vanilla extract'
For the farofa
'1 1/2 cup crushed Maria biscuits, finely processed in a processor (225 g)'
'1/4 cup dark chocolate chips (20 g)' + 1/4 cup all-purpose flour (45 g)' + 1/2 cup unsalted butter, melted'
For the sauce
'100 g dark chocolate, cut into pieces' + 2 tablespoons heavy cream' + 1/4 cup strong brewed coffee (60 ml)' + 2 tablespoons cold unsalted butter, cut into small pieces'
Drain the pears and line a 20 cm diameter cake pan with them, with the flat side down
Cover and reserve
For the cream: In a medium saucepan, mix all the ingredients and cook over medium heat, stirring until thickened (about 10 minutes)
Reduce the heat and cook for another 5 minutes
Remove from the heat, transfer to a bowl and let cool, covered with plastic wrap pressed onto the surface of the cream to prevent a skin from forming
For the farofa: In a bowl, mix well with a wooden spoon the processed biscuits, dark chocolate chips, and all-purpose flour
Add the melted butter and mix until smooth
Place the farofa over the pears in the cake pan, pressing gently with a spoon
Spread the cream and cover with plastic wrap
Refrigerate for at least 1 day or for 6 hours
For the sauce: In a heatproof bowl set over a saucepan of hot water (do not let it boil), combine the chocolate, heavy cream, and strong brewed coffee, stirring delicately until the chocolate melts and forms a smooth mixture
Add the cold unsalted butter and mix with the back of a spoon to fully incorporate
Remove from the heat and reserve
Unmold the pear and serve with the warm sauce on the side
391 calories per serving
Obs.: If necessary, reheat the sauce in a water bath.
