For 4 people. Preparation: 25 min. Cooking: 35 min. Wait: 30 min.
300 g shortcrust pastry
1 egg yolk
200 g sugar
10 chocolate squares
1 vanilla pod
In a saucepan, bring 40 cl of water to a boil with the sugar and the split and scraped vanilla pod. Add the peeled pears and cook for 10 min. Let them cool in the syrup.
Drain the pears, dig them from the bottom to remove the heart. Dry them in absorbent paper. Melt the chocolate in a bain marie. Wedge the pears upside down in glasses and garnish with chocolate. Cure for 15 minutes in the refrigerator.
Roll out the dough and cut it into 4. Place a pear on a square and dress it with dough, cutting the double layers. Brush with egg yolk and a little water.
Shape leaf patterns into the dough scraps and glue them to the dowels. Also brush with egg yolk. Reserve in the refrigerator 30 min.
Bake the douillons 25 min in the oven, preheated to 180 ° C (th. 6). Serve hot.
For a gourmet tribute to Normandy, garnish raw apples, peeled and cored, with salted butter caramel. Wrap them in puff pastry, brown with egg yolk and bake 25 minutes in the oven. Serve with a homemade whipped cream.