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15 Piece Easter Truffle Eggs - Browned Butter Truffle Eggs Our exclusive Easter Truffle features a caramel-y
browned butter ganache on the inside and
dark Valrhona chocolate on the outside.
12 Piece Easter Truffle Eggs - Browned Butter Truffle Eggs Our exclusive Easter Truffle features a caramel-y
browned butter ganache on the inside and
dark Valrhona chocolate on the outside.
9 Piece Easter Truffle Eggs - Browned Butter Truffle Eggs Our exclusive Easter Truffle features a caramel-y
browned butter ganache on the inside and
dark Valrhona chocolate on the outside.
Crispy Pears
Ingredients
4 firm but ripe Bartlett pears
4 tablespoons unsalted butter, divided
1/2 cup granulated sugar, divided
1 sheet prepared puff pastry, thawed, cut into 1/2" lengthwise strips
1 egg, beaten
1/2 cup prepared caramel or chocolate sauce
Preparation
1. Wash and peel pears with vegetable peeler or paring knife. Using peeler, corer or small paring knife, core whole pear through center, keeping pear intact.
2. Divide butter and place about 1 tablespoon in center of each pear. Place pears on shallow, lightly buttered baking sheet.
3. Sprinkle pears with 1/4 cup sugar. Starting at the top of each pear, wrap with about 3-4 strips of puff pastry "mummy style". Place in freezer for 10 minutes.
4. Position rack in center of oven and preheat to 425°F. Remove pears from freezer and brush with beaten egg. Sprinkle wrapped pears with remaining 1/4 cup sugar. Bake for 25 minutes, or until golden. Serve warm with prepared caramel or chocolate sauce.
This recipe developed by Mary Schaaf Mulard
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