Crispy Pear Puff Pastry with Pecans and Choclairs Glaze: A Baking Guide

There’s something irresistible about a pear puff pastry with pecans and Choclairs glaze. The golden, buttery puff pastry filled with sweet, spiced pears and crunchy pecans, topped with a silky Choclairs glaze is going to be an explosion of flavor in the mouth with each bite. This dessert is going to be crispy on the outside and warm and gooey on the inside, with just the right balance of nutty richness and caramelized chocolate indulgence.

The crisp puff pastry contrasts with the soft, juicy pears and the Choclairs glaze adds a velvety texture, giving each bite a rich finish. The pecans add a crunchiness, and their deeply roasted flavor adds to the freshness and juiciness of the pears. So, whether you’re making this dessert just for yourself or to serve at a gathering, this handy guide is all you need to get it just right.

Ingredients

For the puff pastry pear filling:

• 1 sheet frozen puff pastry, thawed
• 2 ripe pears, peeled, cored, and thinly sliced
• 2 tbsp brown sugar (for caramelization)
• ½ tsp cinnamon (for warmth)
• ¼ tsp nutmeg (for depth)
• ½ tsp vanilla extract (for aroma)
• 1 tbsp cornstarch (to thicken the filling)
• 2 tbsp chopped pecans (for crunch)

For the Choclairs glaze:

• 4 Choclairs chocolates, unwrapped
• 2 tbsp heavy cream (for smoothness)
• 1 tsp butter (for shine)
• Pinch of salt (to balance flavors)

For assembly:

• 1 egg + 1 tbsp milk (for the egg wash)
• Powdered sugar, for dusting

Method:

• The first thing you want to do is caramelize the pears. In a pan, add the sliced pears, brown sugar, cinnamon, nutmeg, and vanilla over medium heat. Stir gently until the pears start to release their juices and soften. This should take about 5 minutes of cooking.
• Sprinkle the cornstarch over the mixture and continue cooking for another 2 minutes, stirring constantly. The mixture should become slightly thick and syrupy. Remove from heat and let it cool.
• Now stir in the chopped pecans for added crunch. Set aside while you prepare the puff pastry.
• For the puff pastry, lightly flour a clean surface and roll out the puff pastry sheet to smooth the creases. Cut it into 4 equal squares if making individual pastries or leave it whole for a larger tart-style pastry.
• Place spoonfuls of the pear-pecan mixture in the center of each square. Be sure not to overfill, as this can make the pastry soggy.
• Fold the pastry diagonally to form a triangle or fold the edges inward for a rustic tart. Press the edges down with a fork to seal them.
• Next, beat the egg and mix in the milk. Brush the top of each pastry with the egg mixture. This gives it a beautiful, golden-brown sheen once baked.
• Preheat the oven to 375F or 190C. Line a baking sheet with parchment paper.
• Arrange the pastries on the prepared baking sheet and bake for about 25 minutes. You’ll know they are done when they are puffed up and golden brown.
• Then let the pastries rest for 10 minutes before adding the glaze. This prevents the chocolate from melting too quickly and keeps the layers crisp.
• For the glaze, in a heatproof bowl add the Choclairs chocolates and butter. Microwave in short 15-second intervals, stopping to stir in between, until fully melted. Then stir in the heavy cream to create a smooth, pourable glaze. If it’s too thick, add a teaspoon of warm milk until you reach the right consistency.
• Add a tiny pinch of salt since it enhances the caramel and chocolate flavors. Stir well.
• Using a spoon, drizzle the warm Choclairs glaze over the pastries in swirls or straight lines.
• Optionally, for extra visual appeal, lightly dust the pastries with powdered sugar.
• Serve warm, while the chocolate is still silky and the puff pastry still crisp.

Tips:

• Make sure that the pears you are using are ripe but firm. If they’re too soft, the filling will turn mushy. And if they’re too firm, they won’t caramelize properly. So, make sure they are ripe but easy to cook with.
• Make sure you don't fill in too much of the pear filling since it will start to leak out, and the pastry will become soggy.
• For crisp, flaky layers, make sure they pastry you’re working with is chilled.