French pâtissiers score puff pastry exactly 16 times to create this crown's signature points—fewer cracks, more collapses.
Pear, Chocolate & Almond Crown
Indulge in a heavenly treat with our Pear, Chocolate & Almond Crown! This delightful dessert features flaky, golden pastry filled with luscious, juicy pears, decadent chocolate, and a rich almond cream that will have you swooning with every bite. Perfect for impressing guests or satisfying your sweet tooth, this quick and easy recipe is sure to become a favorite!
Prep
15
min
Cook
30
min
Serves
6
people
Level
beginner
The Story
This regal French pastry actually descends from medieval Arab-Andalusian almond confections that crossed the Pyrenees in the 12th century—when Moorish bakers taught French monasteries how to work with almond paste, they created the foundation for what would become Napoleon's favorite dessert, though he probably never imagined his pastry chefs would crown it with New World chocolate centuries later.
Regional Twist
In Lyon's Croix-Rousse district, they swap regular pears for local Poire Williams, fold chopped candied violets into the almond cream, and finish with a sprinkle of Guérande sea salt that makes the chocolate sing opera.
📝 Ingredients
Shopping List
- 100 g almond cream
- 200 g dark chocolate
- 1 piece egg
- 4 pieces pears
- 2 sheets puff pastry
👨🍳 Instructions
- 1
Preheat the oven to 200°C (392°F).
- 2
Roll out the puff pastry and place it on a baking sheet.
- 3
Peel and slice the pears, then arrange them on the pastry.
- 4
Melt the dark chocolate and drizzle it over the pears.
- 5
Spread the almond cream over the top.
- 6
Fold the edges of the pastry to create a crown shape.
- 7
Brush the pastry edges with beaten egg for a golden finish.
- 8
Bake in the preheated oven for 25-30 minutes until golden and crispy.
💡 Pro Tips
- ✓Keep puff pastry at 60-65°F while working - too cold and it cracks, too warm and butter melts into dough destroying the laminated layers that create flakiness.technique60-65°F
- ✓Slice pears to exactly 3-4mm thickness so they release moisture gradually during the 25-30 minute bake without making the pastry soggy or undercooking.technique3-4mm thickness
- ✓Cool melted chocolate to 85-90°F before drizzling to prevent it from melting the almond cream underneath and creating a muddy texture.timing85-90°F
- ✓Mix egg wash with 1 tablespoon cream or milk because the fat content reduces surface tension, creating more even coverage and deeper golden color through enhanced Maillard reactions.ingredient1 tablespoon per egg
- ✓Dock the pastry base with a fork every 2 inches to prevent puffing in the center while maintaining rise at the crown edges where steam needs to lift the dough.technique2 inch intervals
Share this recipe
Prep
15
min
Cook
30
min
Serves
6
people
Level
beginner
Share this recipe
French pâtissiers score puff pastry exactly 16 times to create this crown's signature points—fewer cracks, more collapses.
Pear, Chocolate & Almond Crown
Indulge in a heavenly treat with our Pear, Chocolate & Almond Crown! This delightful dessert features flaky, golden pastry filled with luscious, juicy pears, decadent chocolate, and a rich almond cream that will have you swooning with every bite. Perfect for impressing guests or satisfying your sweet tooth, this quick and easy recipe is sure to become a favorite!
The Story
This regal French pastry actually descends from medieval Arab-Andalusian almond confections that crossed the Pyrenees in the 12th century—when Moorish bakers taught French monasteries how to work with almond paste, they created the foundation for what would become Napoleon's favorite dessert, though he probably never imagined his pastry chefs would crown it with New World chocolate centuries later.
Regional Twist
In Lyon's Croix-Rousse district, they swap regular pears for local Poire Williams, fold chopped candied violets into the almond cream, and finish with a sprinkle of Guérande sea salt that makes the chocolate sing opera.
📝 Ingredients
Shopping List
- 100 g almond cream
- 200 g dark chocolate
- 1 piece egg
- 4 pieces pears
- 2 sheets puff pastry
👨🍳 Instructions
- 1
Preheat the oven to 200°C (392°F).
- 2
Roll out the puff pastry and place it on a baking sheet.
- 3
Peel and slice the pears, then arrange them on the pastry.
- 4
Melt the dark chocolate and drizzle it over the pears.
- 5
Spread the almond cream over the top.
- 6
Fold the edges of the pastry to create a crown shape.
- 7
Brush the pastry edges with beaten egg for a golden finish.
- 8
Bake in the preheated oven for 25-30 minutes until golden and crispy.
💡 Pro Tips
- ✓Keep puff pastry at 60-65°F while working - too cold and it cracks, too warm and butter melts into dough destroying the laminated layers that create flakiness.technique60-65°F
- ✓Slice pears to exactly 3-4mm thickness so they release moisture gradually during the 25-30 minute bake without making the pastry soggy or undercooking.technique3-4mm thickness
- ✓Cool melted chocolate to 85-90°F before drizzling to prevent it from melting the almond cream underneath and creating a muddy texture.timing85-90°F
- ✓Mix egg wash with 1 tablespoon cream or milk because the fat content reduces surface tension, creating more even coverage and deeper golden color through enhanced Maillard reactions.ingredient1 tablespoon per egg
- ✓Dock the pastry base with a fork every 2 inches to prevent puffing in the center while maintaining rise at the crown edges where steam needs to lift the dough.technique2 inch intervals