The recipe of Belle-Hélène Pear in a Dress, Chocolate Espelette Chili Sauce from “La Cuisine des Mousquetaires”

Every week “La Cuisine des Mousquetaires” delights us. For this new recipe, Caroline Estremo and Fabrice Mignot offer us a sweet delight unanimously loved by young and old alike: the Belle-Hélène pear.

All about:
The 2022 Festival of Lights in Lyon

The news of the show, broadcast every Saturday at 11:30 on France 3 Occitanie, can also be seen or reviewed at any time on and on the La Cuisine des Mousquetaires Instagram page.

To start your recipe right, here is the list of ingredients for 4 people:

pastry :

Flour: 250g
Butter: 150g
Egg yolk: 1 piece
Icing sugar: 5 g
Salt: 3 g
Water: 2.5 cl

Caged pear:

Pear – 4 pcs
Egg yolk: 2 pcs

Vanilla ice cream: 1 tub
Flaked almonds: 150 g


Water: 2 litres
Sugar: 1Kg
Orange: 1 piece
Vanilla: 1 piece
Cardamom: 6 pcs
Star anise: 5 pieces
Cinnamon: 2 pcs
Juniper berries – 10 pcs

Chocolate sauce, chilli, tarragon:
Dark chocolate: 130 g
Water: 25cl
Liquid cream: 13 cl
Sugar: 30g
Flower of salt: 3 g
Espelette pepper: 3 g

Sweet whipped cream:
Liquid cream 30%: 25 cl
Icing sugar: 30 g
Vanilla pod: 1 piece

In a food processor fitted with a sheet of pastry, sand the flour, butter, salt and icing sugar.
Then add the egg yolk and water. Remove from the oven, form a ball, wrap it in plastic wrap and leave to rest in the refrigerator for 1 hour. Roll out the dough between two sheets of parchment paper using a rolling pin. You can take a ready-made shortcrust pastry to skip this step.

Peel the pears.
In a saucepan, combine the water, sugar, scraped vanilla, spices, and orange zest. Boil the syrup, lower the heat and cook the pears for 5 minutes. Transfer to a plate and refrigerate until completely chilled.

Cut the sweet pastry into thin strips then wrap them around the pear to completely cover the fruit. Brush the pears with the beaten egg and put them in the fridge for 30 minutes. Preheat the oven to 210°C. Cook the pears for 5 minutes at 210°C, then lower the temperature to 180°C and continue cooking for 20 minutes.

  • 4/ Chocolate sauce, chilli :

Break up the chocolate and put it in a saucepan with the water, sugar and cream. Bring to the boil, lower the heat then work the sauce with a whisk until you get a nice creamy texture. Add the Espelette pepper, continue cooking for 2 minutes then serve immediately.

Pour the cream into the bowl of a food processor with the scraped vanilla pod and icing sugar. Whip everything into the whipped cream. Remove and refrigerate.

In a very hot pan, toast the flaked almonds to obtain a nice colour.
Arrange the seasoned pear in the center of the plate. Pour over the chocolate sauce and
sprinkle with Espelette pepper. On the side put a nice scoop of vanilla ice cream, add a nice spoonful of whipped cream and the flaked almonds. Enjoy now.

Enjoy your meal !

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Find the recipe for pot au feu 2.0, oyster ceviche, black pork loin tacos by clicking on the links

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