Owen Ben Davies UK

Recipe: Pear Pain Au Chocolat


  • Tin of pear halves (1 per person)
  • 350g puff pastry
  • Chocolate spread
  • 1 small egg or milk
  • Icing sugar to dust


  1. Roll out the puff pastry to make 2 rectangles, large enough to fit the pears in with 2cm around the edge and between each pear
  2. Place first pastry on a greased baking sheet
  3. Spread with chocolate spread leaving a 1cm around the edge
  4. Brush the border with the egg or milk
  5. Put the other sheet on top
  6. Seal the edges
  7. Lay the pear halves cut side down on the pastry
  8. Score around each pear lightly
  9. Brush the pastry with the egg or milk
  10. Cook for 20 - 30 minutes at 200 degrees