Crumble de poire à la cardamome, sauce chocolat

Hey everyone, hope you're having an amazing day today. Today, we're going to make a distinctive dish, Crumble de poire à la cardamome, sauce chocolat. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to prepare a few components. You can have Crumble de poire à la cardamome, sauce chocolat using 17 ingredients and 6 steps. Here is how you cook that.

De belles poires de chez Ludovic Blachier (69), parfumées à la cardamome et nappées de chocolat noir bio gourmand! #laruchejeanmacé

Ingredients and spices that need to be Prepare to make Crumble de poire à la cardamome, sauce chocolat:

1. Pour le sirop:
2. 1 L d'eau
3. 300 g sucre
4. 2 graines de cardamome
5. 1/2 jus de citron
6. Pour la sauce chocolat:
7. 100 g chocolat noir 70%
8. 20 cl creme liquide
9. 3 cuill. à soupe de sirop (ci-dessus)
10. Pate à crumble:
11. 50 g beurre pommade
12. 50 g poudre d'amandes
13. 50 g sucre roux
14. 50 g farine T65
15. 1 pincée de sel
16. Autres:
17. 5 à 6 poires bien fermes (pour 4 portions de dessert)

Steps to make to make Crumble de poire à la cardamome, sauce chocolat

1. J-1 / Préparation du sirop et pochage des poires: dans une casserole, mélanger eau, sucre, jus de citron et cardamome. Porter à ébulition. Éplucher les poires et les plonger dans le sirop bouillant, couper le feu, couvrir et laisser pocher pendant environ 20min (à couvert). Laisser refroidir les poires (toujours dans le sirop). Stocker au frigo.
2. J-1 / Préparation de la pate a crumble: mélanger sucre, farine, poudre d'amandes, sel avec le beurre pommade (coupé en dès). Bien malaxer puis égrainer et garder au frais pendant 24h.
3. Le jour même : vider et tailler les poires en dès, les disposer au fond de 4 ramequins, et recouvrir de pate à crumble. Enfourner à four chaud 210°C, et laisser cuire pendant environ 10min jusqu'à coloration de la pate à crumble.
4. Preparation de la sauce chocolat: faire fondre au bain-marie le chocolat, y verser la crème et le jus de sirop de poire.
5. Dressage/service: sortir les ramequins du four, servir tiède accompagné de sauce chocolat préalablement versée dans des petits pots.
6. Bon appétit!

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